1 lb. ground beef
1 1/2 c. chopped onions
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. milk
3 eggs
3/4 c. Bisquick baking mix
2 tomatoes, sliced
1 c. shredded cheddar or process American cheese (4 oz.)

Heat oven to 400 degrees. Grease pie plate, 10 x 1 1/2 inches. Cook and stir ground beef and onions in 10 inch skillet until beef is brown; drain. Stir in salt and pepper. Spread in plate. Beat milk, eggs and baking mix until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake 25 minutes. Top with tomatoes and cheese. Bake until knife inserted in center comes out clean, 5 to 8 minutes longer. Cool 5 minutes. 6 to 8 servings.

High Altitude Directions (3500 to 6500 feet) : Increase first bake time to 30 minutes.

MICROWAVE DIRECTIONS: Crumble ground beef in ungreased microwavable pie plate, 10 x 1 1/2 inches; add onion. Cover loosely and microwave on high (100%) 3 minutes; stir. Cover and microwave until beef is done, 2 to 3 minutes longer, drain. Continue as directed except -- microwave on medium-high (70%), rotating plate 1/4 turn every 6 minutes, until knife inserted in center comes out clean, 12 to 18 minutes. Top with tomatoes and cheese. Microwave, rotating plate 1/4 turn every 3 minutes, until cheese is melted, 6 to 8 minutes longer. Let stand on flat, heatproof surface 5 minutes (do not let stand on wire rack.)

High Altitude Microwave Directions (3500 to 6500 feet) : Decrease baking mix to 2/3 cup. Microwave on inverted microwavable dinner plate as directed, increasing first microwave time to 14 to 22 minutes.