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Upside Down Meat Pie


Submitted by Connie Byrd, Campton, Kentucky


  • 1 lb. ground beef
  • 1/2 cup celery, chopped
  • 1/2 cup onion, chopped
  • 1/4 cup green pepper, chopped
  • 1 can (10-3/4 oz.) condensed tomato soup
  • 1 teaspoon prepared mustard
  • 1-1/2 cups biscuit mix
  • 1/3 cup water
  • 3 slices process cheese, cut in half diagonally


In 10″ oven-proof skillet, brown beef and cook celery, onion, and green pepper until tender. Stir to separate meat; drain well. Stir in soup and mustard. Combine biscuit mix and water; roll or pat dough into a circle slightly smaller than skillet; top with biscuit dough. Bake at 450 degrees for 15 minutes or until browned. Turn upside down on platter. Top with cheese. Cut in wedges and serve. Makes 6 servings.

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