1 (9-inch) frozen deep-dish piecrust
3/4 lb lean ground beef, 7% fat
1 cup prediced yellow onions
3 large eggs (or 3/4 cup egg substitute)
3/4 cup evaporated milk
1/2 cup reduced-fat olive oil mayonnaise
3 tablespoons all-purpose flour
3 tablespoons dry ranch seasoning
1 1/2 cups shredded sharp cheddar cheese
- Preheat oven to 350°F. Place piecrust on baking sheet (for easier handling). Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place ground beef and onions in pan; brown 5–7 minutes, stirring to crumble meat, and until no pink remains. Drain and set aside.
- Whisk in large bowl: eggs, milk, mayonnaise, flour, and seasoning until blended; stir in meat mixture and cheese. Spoon mixture into piecrust; bake 30–35 minutes until center of pie is set and beef is 160°F. Let stand 5 minutes to cool before serving.
1 bag American salad blend (11–12 oz)
8 oz prediced tomatoes (1 1/2 cups)
1/2 cup shredded sharp cheddar cheese
1/2 cup cooked bacon pieces
1/2 cup Thousand Island dressing
- Place salad blend in large bowl.
- Add remaining ingredients; toss and serve.