CRUST:

1/2 (8 oz.) can tomato sauce
1/2 c. bread crumbs
1 lb. ground beef
1/4 c. chopped onion
1/8 tsp. oregano
1 1/2 tsp. salt
1/4 c. chopped green pepper

Combine and mix well. Pat on bottom of 9-inch pie plate and flute edges.

FILLING:

2 c. cooked rice
1 1/2 c. grated cheddar cheese
1 1/2 c. tomato sauce
1/2 tsp. salt

Combine rice, tomato sauce with 1/4 cup cheese and spoon mixture into meat shell. Cover with aluminum foil. Bake at 350 degrees for 25 minutes. Uncover and sprinkle top with remaining cheese and bake 10-15 minutes longer.