Makes 6 servings. Recipe is by Linda Cannon, Pearl River, Louisiana. Delicious on its own, this basic recipe can also be enhanced with cooked mushrooms, carrots, peas, potatoes, etc. Or for a Mexican twist, add chili powder, cilantro, and corn.
2 lbs. lean ground beef
1 cup chopped yellow onion
1 cup chopped bell pepper
2 stalks chopped celery
¼ cup chopped green onions
1 tsp. Zatarains Creole Seasoning
1 tsp. garlic salt
½ tsp. black pepper
2 (9”) pie crusts, ready-made or homemade
2 cups shredded Cheddar Jack Cheese
1. Preheat oven to 400F. Brown beef in a large skillet. Add onion, bell pepper, celery, green onions, Creole seasoning, garlic salt, and pepper. Simmer 10 minutes. Adjust seasoning. Drain off any accumulated fat.
2. Lay one pie crust on the bottom of a 9” deep dish pie plate. Stretch sides upward so they overlap the top of the pie plate. Add half of the cooked meat/vegetable mixture. Spread 1 cup of the shredded cheese on top.
3. Add remainder of the cooked meat/vegetables. Sprinkle with remaining cup of cheese. Lay remaining pie crust on top and seal edges together. With a sharp knife, slice a few vents in pie top.
4. Bake 30-35 minutes or until crust is brown.