Upside-Down Beef Pie

• 1 pound ground beef
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/4 cup chopped green pepper
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1 teaspoon prepared mustard
• 1-1/2 cups biscuit/baking mix
• 1/3 cup water
• 3 slices process American cheese, halved diagonally
• Green pepper rings, optional

1. In a large skillet, cook the beef, celery, onion and green pepper over medium heat until the meat is no longer pink; drain. Stir in soup and mustard. Transfer to a greased 9-in. pie plate.
2. Meanwhile, in a large bowl, combine dry baking mix and water until a soft dough forms. Turn onto a lightly floured surface; roll into a 9-in. circle.
3. Place over meat mixture. Bake at 425u0b0 for 20 minutes or until golden brown. Cool for 5 minutes.
4. Run a knife around edge to loosen biscuit; invert onto a serving platter. Arrange cheese slices in a pinwheel pattern on top. Garnish with green pepper rings if desired.

ground beef, celery, onion, green pepper, tomato soup, mustard, biscuitbaking, water, american cheese, green pepper

Taken from www.tasteofhome.com/recipes/upside-down-beef-pie/ (may not work)