Ingredients (10)
-
refrigerated pie crusts, thawed 1 (15 oz.) package
-
vegetable oil 1 tablespoon
-
diced onions 1 cup
-
diced carrots ½ cup
-
diced celery ½ cup
-
ground beef 1 pound
-
beef broth or water ¼ cup
-
cream cheese, softened 1½ cups (12 oz.)
-
Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix 1 seasoning packet or 3 tbsp of shaker seasoning
-
Hidden Valley® Original Ranch Dressing
Steps (8)
-
1Preheat oven to 425°F.
-
2Spray a 12-cup medium muffin tin with cooking spray.
-
3Roll each pie crust into 12-inch circles on a floured surface. Cut 4 rounds from each crust using a cookie cutter (reroll scraps and cut 4 more rounds). Press individual rounds into muffin cups.
-
4To make the filling, heat vegetable oil in a medium skillet over medium heat. Sauté onions until translucent, then add carrots and celery. Add ground beef and seasoning mix. Cook until beef is browned.
-
5Drain any excess fat, then add broth to the mixture. Simmer for 5 minutes, until all ingredients are incorporated. Set aside and allow to cool.
-
6Spoon in 2 tablespoons of cream cheese at the bottom of each pie crust. Spoon in beef and vegetable filling. Crimp or fold crust edges as desired.
-
7Bake 25 minutes or until crust is brown.
-
8Drizzle dressing on top as desired and serve.
Did you make this recipe?
I made it
(15 people made this)
Notes
Keeping Notes? Save 'em here.
Click the button below to login or create an account!