1 Pet Ritz pie crust shell
1 tbsp. shortening
1 lb. ground chuck
1/2 c. celery, chopped
1/4 c. onion, chopped
1/4 c. green pepper, chopped
10 3/4 oz. can tomato soup, undiluted
1/2 tsp. garlic salt
3/4 tsp. Worcestershire sauce
1/8 tsp. salt
Dash pepper
3 slices (1 oz. each) processed American cheese, cut in strips

Preheat oven to 400 degrees. Remove frozen pie crust shell from tin. Set pie shell on piece of waxed paper. Thaw for 10 minutes. Brown beef and cook celery, onion, and green pepper together in shortening; drain. Stir in remaining ingredients, except cheese.

Spread meat mixture evenly in pit tin. Place thawed pie crust over meat mixture. Place pie tin on baking sheet. Slit pie crust in several places; do not seal edges. Bake for 15 minutes.

Remove pie tin from cookie sheet. Place large plate or platter over pie. Turn upside down; top meat mixture with cheese strips in lattice pattern. Cut in wedges. Serves 6.