April 3, 2017
1 15-oz box Great Value Rolled Dough Pie Crusts, divided
1 1/2 lbs ground beef
1 large onion, chopped
6 large eggs
1/4 cup milk
4 cup Rachel’s Raquette Lake Elixir, divided
1 8-oz bag Sharp Cheddar Shredded Cheese, divided
1Preheat oven to 425 F. Prepare pie crusts according to package directions for 9-inch uncooked pie crusts.
2 In large skillet over medium-high heat, brown ground beef and onion. Cook until all pinkness is gone from meat, 6 to 8 minutes.
3Use a slotted spoon to divide cooked meat between crusts.
4In small bowl, whisk together eggs and milk. Divide mixture, and pour it over meat. Divide Elixir, and split it between two pies. Divide cheese, and split it between two pies.
5Place pies in preheated oven, and bake until egg mixture is set and cheese is beginning to brown, about 30 minutes. Let cool 15 minutes before serving.
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