Ingredients:
2 cups flour
2 cups instant potato flakes
1 teaspoon salt
3/4 cup butter or 3/4 cup margarine
1 cup milk
1 teaspoon minced dried chives
2 lbs lean ground beef
3/4 cup instant potato flakes
1/2 cup chopped onions
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup catsup
2 tablespoons prepared mustard, start with 1 Tbl. first, taste, then add from there if desired
2 (11 ounce) cans condensed cheddar cheese soup
8 ounces extra-sharp cheddar cheese, grated (optional)
Directions:
Preheat oven to 400 degrees.
Lightly spoon flour into a measuring cup; level off.
In large bowl, combine flour,potato flakes and salt.
Cut in butter until crumbly.
Stir in chives.
Stir in milk to form dough.
Using back of spoon, form crust by pressing dough up 3/4 of sides of 10 or 12-cup greased and lightly floured Bundt pan.
In very large frying pan or Dutch oven, brown ground beef; drain.
Stir in remaining filling ingredients; blend well.
Spoon into crust.
Bake 30 – 40 minutes.
Cool upright in pan 10 minutes; invert onto serving plate.
Serve with additional catsup and mustard, if desired. 10 – 12 servings.
Tips:.
Recipe may be halfed for 6-cup Bundt pan. Decrease baking time 10 minutes.
You can also kick this up a knotch by adding/subbing BBQ sauce, cayenne pepper, hot sauce, green chilies, diced tomatoes (fresh or canned/drained), sweet or dill pickle relish, cooked/crumbled bacon, etc — .
Servings: 10
Time preparation: 30 min.
Time total: 70 min.