1 1/2 pounds lean ground beef 1/2 cup diced onion 2 tablespoons vegetable oil 2 cups sliced baby spinach leaves 1 can baked potato with cheddar and bacon bits soup (18.8 ounces) 2 tablespoons cornstarch 2 tablespoons mustard 1 1/2 teaspoons salt 1/2 teaspoon pepper 1 cup beef broth 1 large egg, beaten 1 cup grated cheddar cheese 1/2 cup grated pepper jack cheese 1 large tomato, thinly sliced 1 cup sliced dill pickles, drained 1 pie crust, room temperature 1 1/2 teaspoons sesame seeds cooking spray
Preheat oven to 425 degrees.
In a medium skillet over medium heat, cook meat and onion in oil until meat is browned, about 5 minutes. Drain off liquid. Stir in spinach.
In a medium bowl, mix together soup, cornstarch, mustard, salt, pepper, broth, egg and cheeses until blended. Stir in the meat mixture.
Pour half into an 8-by-10-inch ovenproof baking dish. Place tomato slices evenly over top. Spread pickle slices evenly on top of tomato layer. Pour remaining mixture on top and spread evenly.
Place pie crust on top and shape edges to fit baking dish. Flute edges and cut 4 slits in crust. Lightly apply cooking spray to crust and sprinkle with sesame seeds. Cover edge of crust with foil to prevent overbrowning.
Bake 25–30 minutes, removing foil for the last 10 minutes. Turn on high broil for the final 2 minutes until lightly browned. Remove from oven and serve hot.
Servings: 12. Serving size: 6 ounces. Per serving: 353 calories, 18.04 g protein, 19.55 g fat, 19.23 g carbohydrates, 2.29 g dietary fiber, 884 mg sodium, 1.39 g sugars, 69 mg cholesterol