Burger N Fries Pot Pie Recipes

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BURGER AND FRIES POT PIE



Burger and Fries Pot Pie image

from Betty Crocker

Provided by Amanda Livesay

Categories     beef

Time 45m

Number Of Ingredients 6

1 1/2 pounds lean ground beef
1 onion, diced
2 tablespoons flour
1 can, 14.5 ounce diced tomatoes, undrained
1 cup shredded cheddar cheese
2 cups frozen crinkle cut French fries

Steps:

  • Preheat oven to 425F.
  • In a large skillet, cook beef and onion together until beef is cooked through and onion is soft and translucent. Sprinkle flour over the mixture and cook for 1 minute, stirring constantly. Stir in tomatoes and bring to a boil; remove from heat.
  • Pour mixture into an ungreased 1 1/2-quart casserole dish; spread out into an even layer and sprinkle with cheese. Arrange French fries in a single layer on top.
  • Bake for about 25 minutes or until French fries are golden brown.

Nutrition Facts : Calories 424 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 120 milligrams cholesterol, Fat 23 grams fat, Fiber 2 grams fiber, Protein 38 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 341 milligrams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

BURGER AND FRIES POT PIE



Burger and Fries Pot Pie image

Beef and potatoes come together in this cheesy pot pie that's baked to perfection - a savory dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 6

1 1/2 lb lean (at least 80%) ground beef
1 large onion, chopped (about 1 cup)
2 tablespoons all-purpose flour
1 can (14.5 oz) diced tomatoes, undrained
1 cup shredded Cheddar cheese (4 oz)
2 cups frozen crispy French-fried potatoes (from 20-oz bag)

Steps:

  • Heat oven to 450°F. In 12-inch nonstick skillet, cook beef and onion over medium-high heat about 8 minutes, stirring occasionally, until beef is thoroughly cooked; drain well. Sprinkle flour over beef mixture. Cook 1 minute, stirring constantly. Stir in tomatoes; heat to boiling. Remove from heat.
  • In ungreased 1 1/2-quart casserole, spread beef mixture. Sprinkle with cheese. Arrange frozen potatoes evenly in single layer on top.
  • Bake uncovered about 20 minutes or until potatoes are golden brown. Let stand 5 minutes before serving.

Nutrition Facts : Calories 340, Carbohydrate 13 g, Cholesterol 90 mg, Fat 1, Fiber 2 g, Protein 26 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 3 g, TransFat 1 1/2 g

BURGER 'N FRIES POT PIE RECIPE - (4.5/5)



Burger 'n Fries Pot Pie Recipe - (4.5/5) image

Provided by carvalhohm

Number Of Ingredients 6

1 1/2 pound lean ground beef, at least 80% lean
1 large onion, chopped, about 1 cup
2 tablespoons all-purpose flour
1 (14.5 ounce) can diced tomatoes, undrained
1 cup shredded Cheddar cheese, 4 ounces
2 cups frozen crispy French-fried potatoes (from 20-oz bag)

Steps:

  • Heat oven to 450°F. In 12-inch nonstick skillet, cook beef and onion over medium-high heat about 8 minutes, stirring occasionally, until beef is thoroughly cooked; drain well. Sprinkle flour over beef mixture. Cook 1 minute, stirring constantly. Stir in tomatoes; heat to boiling. Remove from heat. In ungreased 1 1/2-quart casserole, spread beef mixture. Sprinkle with cheese. Arrange frozen potatoes evenly in single layer on top. Bake uncovered about 20 minutes or until potatoes are golden brown. Let stand 5 minutes before serving. Be sure to drain the cooked ground beef really well. Any extra juices will make the pot pie too watery. Serve this pot pie with ketchup, if desired.

COPYCAT BURGER AND FRIES



Copycat Burger and Fries image

With gooey, melty cheese on a double burger with browned and crusty bits, plus fresh, crunchy toppings and a soft, steamy bun served alongside golden fries, this is pretty darn close to the real thing served at that restaurant chain run by those five brothers. Make these burgers and fries at home and save lots of money while satisfying your fast food cravings. Serve the fries with malt vinegar and enjoy with a cold beer... you can't get that at the restaurant!

Provided by NicoleMcmom

Time 50m

Yield 2

Number Of Ingredients 14

2 medium russet potatoes
8 cups peanut oil for frying
14 ounces ground chuck
4 thick slices American cheese
1 teaspoon hot sauce (such as Frank's Red Hot ®)
1 tablespoon mayonnaise
2 medium sesame seed burger buns
½ cup shredded iceberg lettuce
2 thick slices tomato
2 tablespoons diced onion
1 tablespoon pickle slices
2 teaspoons mustard
2 teaspoons ketchup
1 teaspoon kosher salt

Steps:

  • Cut potatoes in 1/2-inch wide strips. Place in a large bowl filled with warm water and soak for 20 minutes.
  • Pour oil in a Dutch oven and heat over medium-high heat until it reaches 350 degrees F (175 degrees C). Line a rimmed baking sheet with paper towels and set a wire rack on top.
  • Drain potatoes well and dry thoroughly with paper towels. Add 1/2 of the dried potatoes to the hot oil and cook, stirring often, until they soften slightly, about 3 minutes. Remove potatoes to the wire rack to drain. Repeat with remaining potatoes. Maintain oil temperature at 350 degrees F (175 degrees C) for finishing fries just before serving.
  • Divide ground chuck into 4 portions and flatten to form 1/4-inch thick patties.
  • Heat a large skillet over medium-high heat. Add burger patties to the hot skillet and cook undisturbed, until a brown crust has formed around the edges, 2 to 3 minutes. Flip, press down with a spatula to flatten, and cook for 2 more minutes. Flip again, press down once more, then top each patty with a slice of cheese; cook for 1 minute.
  • While the burgers cook, spread mustard and ketchup on bottom halves of the buns. Drizzle hot sauce on the top halves of the buns, then spread mayonnaise over top. Layer with lettuce, tomato slices, pickles, and onions.
  • Invert 1 patty onto a second patty so the cheese sides are touching. Repeat with remaining 2 patties. Place a stacked patty onto each top bun, and cover with a bottom bun, condiment-side down. Wrap burgers in foil.
  • Return fries to the hot oil and cook until golden brown, 3 to 4 minutes. Drain on paper towels and sprinkle with salt. Serve immediately with burgers.

Nutrition Facts : Calories 1837.3 calories, Carbohydrate 118.4 g, Cholesterol 122.3 mg, Fat 128.8 g, Fiber 7.7 g, Protein 52.7 g, SaturatedFat 24.5 g, Sodium 2196.2 mg, Sugar 4.1 g

BURGER N' FRIES POT PIE



Burger n' Fries Pot Pie image

I love making easy and pleasing dinners that my kids and hubby love..and these is one of them!

Provided by Jamie Clark @JmeClark

Categories     Beef

Number Of Ingredients 6

1 1/2 pound(s) ground beef
1 large onion,chopped (1 cup)
2 tablespoon(s) all-purpose flour
1 can(s) (14.5 oz) diced tomatoes, undrained
1 cup(s) shredded cheddar cheese (4 oz)
2 cup(s) frozen crispy french-fries (from 20-oz bag)

Steps:

  • Heat oven to 450°F. In 12-inch nonstick skillet, cook beef and onion over medium-high heat about 8 minutes, stirring occasionally, until beef is thoroughly cooked; drain well. Sprinkle flour over beef mixture. Cook 1 minute, stirring constantly. Stir in tomatoes; heat to boiling. Remove from heat.
  • In ungreased 1 1/2-quart casserole, spread beef mixture. Sprinkle with cheese. Arrange frozen potatoes evenly in single layer on top.
  • Bake uncovered about 20 minutes or until potatoes are golden brown. Let stand 5 minutes before serving.

BURGER 'N FRIES POT PIE



Burger 'n Fries Pot Pie image

Make and share this Burger 'n Fries Pot Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

1 1/2 lbs lean ground beef (at least 80%)
1 large onion, chopped (1 cup)
2 tablespoons all-purpose flour
1 (14 1/2 ounce) can muir glen diced tomatoes, undrained
1 cup shredded cheddar cheese (4 oz.)
2 cups frozen crispy French-fried potatoes (from a 20 oz. bag)

Steps:

  • Preheat oven to 400°.
  • In a large nonstick skillet, cook beef and onion over med-high heat for 5-7 minutes, stirring occasionally, until beef is thoroughly cooked; drain very well.
  • Sprinkle flour over beef mixture.
  • Cook 1 minute, stirring constantly.
  • Stir in tomatoes; heat to boiling; remove from heat; taste and adjust seasoning with salt and pepper.
  • In an ungreased 1 1/2 quart casserole, spread beef mixture.
  • Sprinkle with cheese; arrange frozen potatoes evenly in single layer on top.
  • Bake, uncovered, about 20 minutes or until potatoes are golden brown; let stand 5 minutes before serving.

Nutrition Facts : Calories 231, Fat 11.5, SaturatedFat 4.6, Cholesterol 73.7, Sodium 79.3, Carbohydrate 6.9, Fiber 1.3, Sugar 2.9, Protein 23.8

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