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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This was something I came up with (experimental) to use hamburger in another way. Cooking for 2 and don’t want a lot of left-overs….even though I had some….put in freezer for another meal later. Getting tired of burgers....meatloaf....chili.....etc.....and something my husband might like. (which he did)....with ingredients I had on hand. Could propably serve with sour cream and/or salsa. Thought about using Taco Seasoning & salsa....but didn't think he would like it as well. (Next time, maybe.) This would probably fit in a pie pan. I used a foil cake pan (bought at Dollar Tree...(almost an 8” square pan)…throw away when empty....easy clean-up). Ingredients:
1 lb ground chuck |
1 1/4 ounces dry onion soup mix |
3 ounces tomato paste |
1 cup cheese, crumbles |
4 ounces egg substitute |
1 (8 1/2 ounce) box jiffy corn muffin mix |
Directions:
1. Add onion mix to hamburger and fry until meat is no longer pink, stir in tomato paste.
2. Mix corn muffin mix according to directions.
3. Spread a thin layer of muffin mixture in an 8 square cake pan. Reserve the rest for topping.
4. Sprinkle 1/2 cup of cheese crumbles over muffin layer.
5. Spread hamburger mixture over cheese.
6. Add remaining cheese.
7. Pour egg beaters over all.
8. Drop remaining muffin mix over all, spread over all.
9. Bake at 350 degrees for 25 minutes. (until desired brownness.).
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