Cheeseburger Pie

Easy weeknight dinners continue...

Cheeseburger Pie, photo and recipe by me, Anna Vocino

I don’t think I’m capable of finding the words to address the heart-breaking devastation, tragedy, and loss of human life that has occurred recently, so I won’t.

Instead, I will offer up comfort the best way I know how: food.

Make this gem of a casserole for your next gathering with family, friends, and strangers. Share good cheer, enthusiasm, and kind words. Give hugs and laughter.

I know that every single one of you who reads this will agree, that good food spreads good cheer. So let’s keep spreading the word…and passing around the food.

This recipe for Cheeseburger Pie originally appeared in the Bonus Recipe PDF only for the folks who pre-ordered Eat Happy Too. After many, many requests, I’ve decided to release it to the public.

It’s simple, delicious, and easy to make. And a fun new thing to do with ground beef, just when you’re tired of ground beef. Without the carbs.

I love you all. Thanks for being here and always uplifting me.

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Cheeseburger Pie, photo by Anna Vocino

The downloadable, printable PDF version of Cheeseburger Pie can be found here.

CHEESEBURGER PIE

(serves 4-6)

INGREDIENTS

• 3 slices thick cut bacon

• 12-16 ounce bag cauliflower “rice,” or 1 head cauliflower grated into

  “rice”

• 1/2 sweet onion, chopped

• 1 green or red bell pepper, chopped

• 1 pound ground beef or bison

• 2 teaspoons salt

• 1/2 teaspoon onion powder

• 1/2 teaspoon garlic powder

• 1/2 teaspoon cumin

• 1/2 teaspoon dried oregano

• 1/4 teaspoon white pepper

• 3 cups shredded Colby Jack cheese, divided

• 2 tablespoons sour cream

INSTRUCTIONS

Preheat oven to 400 degrees. In a foil lined baking sheet, cook bacon 12-14 minutes until crispy. Remove from oven and let cool. Crumble bacon pieces and set aside. Turn oven down to 350 degrees. Reserve bacon grease.

In microwave, heat cauliflower rice for 4 minutes, until soft. Set aside.

In a large, flat bottomed sauté pan, heat reserved bacon grease on medium high heat until shimmering. Add onion and pepper and cook until soft, about3-4 minutes. Add ground meat and cook until brown, about 5-6 minutes, using a spatula to break into small pieces. Pour meat mix through a colander to strain excess grease. Pour meat mix back into sauté pan. Add in cauliflower rice and stir to mix with meat. Lower heat to medium.

In a small bowl, whisk together salt, onion powder, garlic powder, cumin, dried oregano, and white pepper. Pour over cauliflower-meat mixture and stir to mix in spices evenly. Cook uncovered 15 minutes, stirring occasionally. Fold in 2 cups of shredded Colby Jack, one cup at a time. Turn off heat. Fold in sour cream, spreading evenly, until meat mixture is creamy. Pour into an 8x8 baking dish, top with remaining 1 cup cheese and bacon crumbles. Cook in oven 15 minutes, or until cheese on top is starting to bubble. Remove from oven and let stand 5-10 minutes. Serve.