Wednesday, August 24, 2011
Harvest Dinner Pie
Have lots of Zucchini squash, onions, basil, and tomatoes from the garden? This dish makes a beautiful dinner and its great to use fresh from the garden ingredients.
1 (9-inch) deep-dish unbaked pie crust
1 pound ground beef
1 small yellow onion, chopped
Pinch of salt and freshly ground black pepper
1 tsp garlic powder
2 cups mexican cheese
I added 1 tsp taco seasoning to the cheese
1 cup sliced mushrooms
2 small zucchini or yellow squash, sliced thinly
2 Large tomatoes, sliced
Preheat oven to 375 degrees
Place pie crust in a pie pan. In a large skillet, brown the ground beef with onion, salt, pepper and 1/2 tsp garlic powder stirring frequently until meat is cooked.
Spread the beef mixture inside the pie crust. Layer 1 cup of the cheese over the beef. Layer the mushrooms on top of the cheese and sprinkle with the remaining 1/2 teaspoon of garlic powder. Layer the zucchini on top of the mushrooms, overlapping as necessary. Sprinkle another pinch of salt and pepper over the zucchini. Layer the tomatoes over zucchini, overlapping as necessary.
Bake for 20 minutes. Cover the top with the remaining 1 cup cheese, being careful to keep the cheese in the pan. Bake for another 20 minutes, until cheese is melted and browning. Let cool slightly before serving.