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Meat Crust Pie

Meat Crust Pie

  • Author: Joanie Simon
  • Total Time: 1 hour
  • Yield: 6 - 8 1x


Meat Crust Pie is a mid-century American favorite with meat for crust and cheesy rice for filling.


  • 1 lb ground beef
  • 2 (8 ounce) cans tomato sauce, divided
  • 1⁄2 cup dry bread crumbs (or panko)
  • 1⁄2 cup chopped green bell pepper, divided
  • 1⁄4 cup minced onion
  • 1 teaspoon salt, divided
  • 1⁄2 teaspoon dried oregano
  • 1⁄8 teaspoon black pepper
  • 3 cups prepared white long grain rice
  • 1 cup shredded cheddar cheese, divided


  1. Preheat oven to 350°F
  2. Combine beef, 1/2 cup tomato sauce, bread crumbs, 1/4 cup bell pepper, onion, 1/2 teaspoon salt, oregano and black pepper in large bowl; mix well. Pat onto bottom and up side of ungreased 9-inch deep-dish pie plate.
  3. Combine rice with remaining 1-1/2 cups tomato sauce, 1/2 cup cheese and remaining 1/4 cup bell pepper. Mix well.
  4. Spoon rice mixture into meat shell. Cover with foil; bake 25 minutes.
  5. Remove from oven and drain fat carefully. Top with remaining 1/2 cup cheese. Bake, uncovered, 10 to 15 minutes or until cheese melts.
  6. Allow to rest 5 minutes to set.
  7. Serve in slices.
  • Prep Time: 25 mins
  • Cook Time: 35 mins
  • Category: Entree
  • Cuisine: American