A friend of mine taught me how to make this a long time ago, when we were both poor and desperate for different meals to make for our families. This quickly became a family favorite and is consistently on the monthly menu calendar at least once. In order to feed my brood of teenagers, I now have to make two pies so nobody walks away hungry!
Yield: 1 pie
2 pre-made 9 inch pie crusts (I don’t make my own crust, thank goodness for Pillsbury!)
1 pound ground beef
1 10 ounce (standard size) can tomato soup
1 16 ounce (standard size) can green beans
2 cups shredded cheese (I use Colby Jack)
garlic salt and pepper to taste.
Preheat oven according to the pie crust instructions.
Brown the ground beef, season with garlic salt and pepper. When no pink remains, drain off grease if necessary. Add beans and soup and stir until combined. Unroll one of the pie crusts and place in a pie dish making sure dough reaches up past the lip of the dish all the way around. Pour in the meat mixture. Add the shredded cheese and place the second pie crust on top. Tuck the top crust behind the lip of the bottom crust all the way around and pinch. Make sure to cut vent holes in the top crust to prevent bubbling over. Bake until crust is golden brown, about 20-25 minutes.