Chinese crockpot pie

Photo by Donna T.
Adapted from allrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from allrecipes.com

Ingredients

  • 1

    pound lean ground beef, about 85% to 90%

  • 1

    cup chopped onion

  • 1/2

    cup chopped bell pepper, green, red, or a combination

  • 1

    packet (approximately .87 ounces) brown, onion, or mushroom gravy mix

  • 1

    can (14.75 ounces) cream-style corn

  • 1

    can (12 to 15 ounces) whole kernel corn, drained

  • 2

    cans (15 ounces each) sliced potatoes, drained, or about 3 cups thinly sliced peeled potatoes

  • 2

    tablespoons melted butter

  • kosher salt and freshly ground black pepper, to taste

Directions

• In a large skillet over medium heat, cook the ground beef, breaking up and turning, for about 3 minutes. Add the onion and bell pepper and continue cooking, stirring, until the onion is translucent, and the beef is no longer pink. • Using a slotted spoon or spatula, transfer the ground beef mixture to the slow cooker. Sprinkle with the gravy mix. • In a bowl, toss the drained sliced potatoes with the melted butter, about 1/2 teaspoon of kosher salt, and about 1/4 teaspoon of freshly ground black pepper. • Arrange the potatoes over the beef and gravy layer. • Combine the cream-style corn with the drained kernel corn in a bowl; mix well. Pour the corn over the potatoes and sprinkle lightly with kosher salt and freshly ground black pepper. • Cover the slow cooker and cook on LOW for about 4 hours. If using raw sliced potatoes allow an extra 2 to 3 hours, or cook until the potatoes are fork tender.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: