1 lb. ground beef, in bite size pieces
1/2 c. flour
1/4 c. butter
2 c. tomatoes (1 lb. can)
1 (8 oz.) can tomato sauce
1/4 c. chopped onion
3 tbsp. Parmesan
1 tbsp. sweet basil
1/2 tsp. salt
1/2 tsp. garlic salt
1/2 tsp. oregano
1/8 tsp. pepper
1/4 lb. longhorn or mild cheddar, sliced

Coat meat with flour. Brown in butter. Stir in remaining ingredients, except cheese. Cover and simmer 30 minutes. Turn into pastry lined pan. Top with cheese slices. Roll out remaining dough and place over cheese, crimping edges together. Bake at 400 degrees or 30-35 minutes, or until golden brown.

CRUST:

1 1/2 c. sifted flour
1 tsp. garlic salt
1 tsp. oregano
1/4 c. grated Parmesan
1/2 c. butter
4-5 tbsp. cold water

Sift flour with garlic salt. Add oregano and grated cheese. Cut in butter until fine. Add water and stir with fork until dough holds together. Roll out 2/3 of the dough on floured surface to fit bottom and sides of a 10 inch pie pan.