Pastry for 9″ pie shell 1/2 pound Ground beef
1/2 cup Onion — chopped
6 Eggs — well beaten
1 can Tomato soup — condensed
Line 9″ piepan with pastry. Trim edge and flute. Cook beef with onion until lightly browned. Cool slightly. Combine eggs with soup; stir in beef mixture and blend well. Pour into pie shell. Bake at 375 degrees for 30 to 35 minutes or until golden brown. Serve hot.