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Impossibly Easy Barbecue Beef Pie

  • Prep 20 min
  • Total 50 min
  • Servings 6

Bisquick® mix bakes up with favorite barbecue sauce and beef for a winning taste combo. ...MORE+ LESS-

Ingredients

1
lb lean (at least 80%) ground beef
1
small bell pepper, chopped (1/2 cup)
1
medium onion, chopped (1/2 cup)
1/3
cup barbecue sauce
1 1/2
cups shredded Cheddar cheese (6 oz)
1
cup Original Bisquick™ mix
1
cup milk
2
eggs
Additional barbecue sauce, heated, if desired

Steps

Hide Images
  • 1
    Heat oven to 400°F. Grease bottom and side of 9-inch pie plate with shortening. In 10-inch skillet, cook beef, bell pepper and onion over medium heat, stirring occasionally, until beef is brown; drain. Stir in 1/3 cup barbecue sauce. Spread in pie plate. Sprinkle with 3/4 cup of the cheese.
  • 2
    In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour over beef mixture.
  • 3
    Bake uncovered 25 minutes. Sprinkle with remaining 3/4 cup cheese. Bake about 5 minutes longer or until knife inserted in center comes out clean. Serve with additional barbecue sauce.

Expert Tips

  • Baked beans and coleslaw are natural accompaniments for barbecue beef.
  • Savory Impossibly Easy Pies can be covered and refrigerated up to 24 hours before baking. You may need to bake a bit longer than the recipe directs since you’ll be starting with a cold pie. Watch carefully for doneness.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
210
% Daily Value
Total Fat
23g
35%
Saturated Fat
11g
55%
Trans Fat
1 1/2g
Cholesterol
150mg
50%
Sodium
640mg
27%
Potassium
390mg
11%
Total Carbohydrate
24g
8%
Dietary Fiber
1g
5%
Sugars
9g
Protein
26g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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