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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Watch store flyersâwhen lean ground beef is on sale, youâll want to stock up. This family-pleasing entree is one for the front of your recipe files! âSandra Parker, Glen Burnie, Maryland Ingredients:
1 package (14.1 ounces) refrigerated pie pastry |
6 large potatoes, peeled and cut into chunks |
2 pounds lean ground beef (90% lean) |
14 green onions, chopped (white portion only) |
1-1/4 cups water |
2 envelopes taco seasoning |
1 cup 2% milk |
1/4 cup butter |
2 teaspoons garlic powder |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 cups (8 ounces) shredded sharp cheddar cheese |
2 cups (8 ounces) shredded pepper jack cheese |
Directions:
1. Roll out pastry to fit two 9-in. deep-dish pie plates. Transfer pastry to pie plates; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
2. Bake at 450° for 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack.
3. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
4. Meanwhile, in a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in water and taco seasoning. Bring to a boil; cook until liquid is evaporated. Spoon into pastry shells.
5. Drain potatoes and place in a large bowl. Add the milk, butter, garlic powder, salt and pepper; mash until smooth. Spread over meat mixture.
6. Sprinkle one pie with half of the cheeses. Cover and freeze for up to 3 months. Bake remaining pie, uncovered, at 350° for 35 minutes. Sprinkle with remaining cheeses. Bake 5-10 minutes longer or until heated through and cheese is melted.
7. To use frozen pie: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 1-1/2 hours. Uncover; bake 10-15 minutes longer or until heated through. Yield: 2 pies (6 servings each).
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