Ingredients (10)
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refrigerated pie crusts, thawed 1 (15 oz.) package
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vegetable oil 1 tablespoon
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diced onions 1 cup
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diced carrots ½ cup
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diced celery ½ cup
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ground beef 1 pound
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beef broth or water ¼ cup
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cream cheese, softened 1½ cups (12 oz.)
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Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix 1 seasoning packet or 3 tbsp of shaker seasoning
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Hidden Valley® Original Ranch Dressing
Steps (8)
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1Preheat oven to 425°F.
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2Spray a 12-cup medium muffin tin with cooking spray.
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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.
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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.
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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.
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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.
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7Bake 25 minutes or until crust is brown.
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8Drizzle dressing on top as desired and serve.
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