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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 40 min
Prep:: 5 min
Cook:: 35 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

Ingredients

2 tablespoons vegetable oil
1 large onion, finely chopped
1 large red bell pepper, finely chopped
4 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
14 1/2-ounce can diced tomatoes with green chiles
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1 pound ground beef chuck
1/2 cup golden raisins
1/2 cup chopped pimiento-stuffed olives
1 piece refrigerated pie dough (half of a 14-ounce package)

Directions

Preheat the oven to 425 degrees F. Heat the vegetable oil in a 10-inch ovenproof skillet over medium-high heat. Add the onion, bell pepper, garlic and a generous pinch each of salt and pepper. Cook, stirring occasionally, until the vegetables are lightly browned and just tender, about 6 minutes. Add the tomatoes, cumin and cinnamon and cook, stirring occasionally, until thickened, about 5 minutes.

Push the vegetables to one side of the skillet and add the beef to the other side; season the beef with salt and pepper. Increase the heat to high and cook, stirring the ingredients together, until the beef is no longer pink, about 3 minutes. Stir in the raisins and olives and remove from the heat.

Unroll the pie crust and center it over the filling; press the edge against the inside of the skillet using a fork. Transfer to the oven and bake until the crust is golden brown, 15 to 20 minutes.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

My Private Notes

Name: Skillet Beef Pie
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 large onion, finely chopped; 1 large red bell pepper, finely chopped; 4 cloves garlic, finely chopped; Kosher salt and freshly ground pepper; 14 1/2-ounce can diced tomatoes with green chiles; 2 teaspoons ground cumin; 1/2 teaspoon ground cinnamon; 1 pound ground beef chuck; 1/2 cup golden raisins; 1/2 cup chopped pimiento-stuffed olives; 1 piece refrigerated pie dough (half of a 14-ounce package)