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Cheeseburger and Fries Pie

13 Ratings

13 Comments

Prep 15 min
Total 40 min
Ingredients 6
Servings 6

This family friendly, quick and easy pie is a fun twist on cheeseburger night! MORE+ LESS-

Ingredients

cups Cascadian Farm™ organic frozen crinkle-cut French fries

Pillsbury™ Pet•Ritz™ frozen deep dish pie crust (from 12-oz package)

lb lean (at least 80%) ground beef

1/2

cup chopped onion

1/2

cup ketchup

1 1/4

cups shredded medium Cheddar cheese (5 oz)

Steps

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1

Heat oven to 400°F; place large rimmed cookie sheet in oven to preheat. Spread fries on one half of cookie sheet; prick crust several times on bottom and side, and place on other half of cookie sheet. Bake 8 to 10 minutes or until lightly browned. Remove crust from oven, leaving fries and cookie sheet in oven.
2

Meanwhile, in 10-inch skillet, cook beef and onion over medium heat, stirring occasionally, until beef is brown; drain. Stir in ketchup and 1 cup of the cheese. Spoon into crust, and top with remaining 1/4 cup cheese. Place pie back in oven on cookie sheet.
3

Bake 25 to 30 minutes or until cheese is melted and fries are crispy; stir fries midway through baking. Cover pie loosely with sheet of foil after first 15 minutes of baking. Remove cookie sheet from oven, and top pie with fries. Serve immediately.

Expert Tips

Transform your pie by adding crumbled cooked bacon. Experiment with variations of cheese as you like, for example, pepper Jack, Swiss, American.
Garnish with a side of dill pickles, ketchup and mustard.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 460
Calories from Fat: 230

% Daily Value

Total Fat: 26g; 39%
Saturated Fat 12g 58% Trans Fat 1 1/2g
Cholesterol: 75mg; 25%
Sodium: 680mg; 28%
Potassium: 480mg; 14%
Total Carbohydrate: 36g; 12%
Dietary Fiber 1g 7% Sugars 6g
Protein: 22g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 6%; 6%
Calcium: 15%; 15%
Iron: 15%; 15%

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 1 High-Fat Meat; 2 1/2 Fat;