Cheeseburger Skillet Pie With Tomato Salad

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Serves 4| Hands-On Time: 30m | Total Time: 50m

Ingredients

4 tablespoons olive oil
1 medium onion, chopped
kosher salt and black pepper
1 pound ground beef
1 14.5-ounce can diced fire-roasted tomatoes with green chilies
1 1/2 cups biscuit mix, plus required ingredients
4 ounces Cheddar, grated (1 cup)
1 1/2 pounds assorted fresh tomatoes, cut into bite-size pieces
1 small shallot, thinly sliced
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons red wine vinegar

Directions

Heat oven to 400° F. Heat 2 tablespoons of the oil in a medium ovenproof skillet over medium-high heat. Add the onion and ½ teaspoon salt and cook, stirring frequently, until beginning to brown, 6 to 7 minutes. Add the beef and cook, breaking it up with a spoon, until no longer pink, 6 to 8 minutes. Add the canned tomatoes (with their juices) and cook until slightly thickened, 2 to 3 minutes more.
Prepare the biscuit mix according to the package directions. Drop 8 mounds of the dough onto the meat mixture in the skillet and sprinkle with the Cheddar. Bake until the biscuits are golden and cooked through, 18 to 22 minutes.
Meanwhile, in a medium bowl, combine the fresh tomatoes, shallot, parsley, vinegar, the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper. Serve with the cheeseburger pie.

By Charlyne Mattox, September 2011

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 690

Fat 41g
Sat Fat 13g
Cholesterol 101mg
Sodium 1,595mg
Protein 36g
Carbohydrate 46g
Sugar 12g
Fiber 3g
Iron 5mg
Calcium 302mg

What does this mean? See Nutrition 101.

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Quick Tip

The tomato salad and the meat mixture can be made up to 12 hours in advance; refrigerate. When you’re ready to eat, prepare the biscuit mix, dollop it on the meat, and bake.