This recipe is from an old church cookbook.
1 lb. ground beef
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 tbsp shortening
1/2 tsp salt
1 can (10 3/4-oz) tomato soup
1 1/2 cup Bisquick mix
1/2 cup milk
3 slices of processed cheese, cut diagonally
Preheat oven to 450 degrees.
In a heavy oven-proof skillet, brown beef with the celery, onion, and bell pepper in the shortening. Remove from heat and drain off all excess fat. Add the tomato soup and salt; mix together well. Spread the mixture evenly in the pan. Mix the Bisquick mix and the milk together. Roll the dough into a circle slightly smaller than the skillet. Place dough over the top of the meat mixture. Bake at 450 degrees for 15 minutes or until the biscuit mix crust is golden browned. Remove from oven and turn upside down on serving platter. Top with the cheese slices and allow cheese to melt. Cut into wedges and serve.
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 tbsp shortening
1/2 tsp salt
1 can (10 3/4-oz) tomato soup
1 1/2 cup Bisquick mix
1/2 cup milk
3 slices of processed cheese, cut diagonally
Preheat oven to 450 degrees.
In a heavy oven-proof skillet, brown beef with the celery, onion, and bell pepper in the shortening. Remove from heat and drain off all excess fat. Add the tomato soup and salt; mix together well. Spread the mixture evenly in the pan. Mix the Bisquick mix and the milk together. Roll the dough into a circle slightly smaller than the skillet. Place dough over the top of the meat mixture. Bake at 450 degrees for 15 minutes or until the biscuit mix crust is golden browned. Remove from oven and turn upside down on serving platter. Top with the cheese slices and allow cheese to melt. Cut into wedges and serve.
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