Cheeseburger Pie

     

     This recipe looks good, and sounds good, but it tastes better than I can even describe.  It must be the combination of all those flavors.  

     Really, how can you go wrong with beef, cheese and all that good stuff poured into a pie crust?  




1 1/2 pounds of ground beef or venison
1 can condensed cream of mushroom soup 
1 package of refrigerated biscuits
1 package of refrigerated crescent rolls
1 cup of your favorite cheeses shredded or broken into small pieces 
                     (I used a mixture of cheddar, goat, blue, and pecorino)
1 tomato, sliced thick
ketchup
mustard
3 hot to mild peppers, chopped fine
1 onion, chopped coarsely

Cook the beef in a 10 inch skillet until almost brown.  Add the hot peppers and cook until meat is completely brown and peppers are soft.  Pour off fat.  Stir in soup and mix thoroughly.

Spray a 9" pie pan with non-stick spray.  Open your package of biscuits and put one in the middle of the pan and place the rest of the biscuits around the middle one to form a circle.  Press the dough on the bottom and up the sides of the pan joining the biscuits to form the bottom crust.

Add 1/4 of the beef mixture then add 1/4 of your cheese.  Add another 1/4 of the meat, 1/4 of the cheese and the onions to the next layer.  Then add 1/4 of meat and 1/4 of cheese.  Finally, add the rest of the meat, a few lines of ketchup and mustard to taste, the tomato slices (seeded and most of the juice removed) and the last 1/4 of your cheese.

Unroll the crescent dough and place over the filling pressing the edges to seal and rearranging the triangles if necessary so that the entire top is covered. 

Bake at 350 degrees until the dough is a light brown - about 20 minutes, but check after 15.  

Cool for ten minutes before cutting.