BURGER & FRIES POT PIE

BURGER & FRIES POT PIE 1 1/2 lb ground beef 1 large onion, chopped (about 1 cup) 2 tablespoons all-purpose flour 1 can (14.5 oz) diced tomatoes, undrained 1 cup shredded Cheddar cheese (4 oz) 2 cups frozen crispy French-fried potatoes (from 20-oz bag) Heat oven to 450. In 12-inch nonstick skillet, cook beef and onion over medium-high heat about 8 minutes, stirring occasionally, until beef is thoroughly cooked; drain well. Sprinkle flour over beef mixture. Cook 1 minute, stirring constantly. Stir in tomatoes; heat to boiling. Remove from heat. In ungreased 1 1/2-quart casserole, spread beef mixture. Sprinkle with cheese. Arrange frozen potatoes evenly in single layer on top. Bake uncovered about 20 minutes or until potatoes are golden brown. Let stand 5 minutes before serving. Be sure to drain the cooked ground beef really well. Any extra juices will make the pot pie too watery.