1 (9 inch) unbaked pastry shell
8 slices Process American Cheese
1 lb. ground chuck beef
1/2 cups tomato sauce
1 small chopped green bell pepper
1/3 cup chopped sweet onion (optional)
1 t. Beef-flavor Instant Bouillon or 1 Beef-flavor Bouillon Cube
3 eggs, beaten
2 T flour
Chopped tomato and shredded lettuce (optional)
Preheat oven to 425 degrees. Bake pastry shell 8 minutes. Remove from oven. Reduce oven temperature to 350 degrees.
Meanwhile, cut 6 slices cheese into pieces.
In large skillet, brown meat and drain. Add tomato sauce, green pepper, onion and bouillon; cook and stir until bouillon dissolves. Remove from heat; stir in eggs, flour and cheese pieces. Pour into prepared pastry shell. Bake 20 to 25 minutes or until hot. Arrange remaining 2 slices of cheese on top. Return to oven 3 minutes or until cheese begins to melt. Garnish with tomato and lettuce if desired. Refrigerate leftovers.
Tip: To avoid burning the exposed pie shell. Place a pie crust protector on it or you can use tin foil. Tear off thin strips of foil and gently wrap them around the edge of the pie shell, protecting the shell from burning.