#2911 - Upsidedown Beef Pie

(by Shirley McNevich)

1 lb. ground chuck
1/2 cup chopped celery
1/2 cup chopped onions
1 tsp. salt
1/2 tsp. pepper
1/4 cup chopped green bell peppers
1 - 10.75oz. can Campbell's tomato soup1 1/2 cups Bisquick
1/2 cup milk
shredded sharp cheddar cheese

In a cast iron skillet add a little water, ground chuck, salt, pepper, chopped celery, chopped onions and chopped green bell peppers--cook/stir until meat is browned and vegetables are tender. Add tomato soup--stir until mixed. Remove skillet from heat. In a bowl add Bisquick and milk--stir until mixed. Pat the dough into a circle about the size of the skillet. Place the dough over the top of the mixture in the skillet. Place the skillet in the oven and bake at 450 degrees for 15 minutes. As soon as you remove it from the oven, place a platter over the skillet and flip the mixture from the skillet upsidedown on to the platter. Sprinkle shredded cheese over the top of the hot mixture so it melts.