Meat Bun Bake Recipe

 Meat Bun Bake Recipe Meat Bun Bake Recipe photo by Taste of Home Rating 3

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This satisfying dish is tastes like meat buns. Using biscuit mix is a speedy alternative to the original yeast dough, which requires kneading and rising. It also eliminates the need to shape and fill each bun.—Taste of Home Test Kitchen, Greendale, Wisconsin
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Meat Bun Bake Recipe
  • Prep: 20 min. Bake: 20 min.
  • Yield: 6 Servings
    •
20 20 40

Ingredients

  • 1-1/2 pounds ground beef
  • 2 cups chopped cabbage
  • 1/4 cup chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 to 1 cup shredded cheddar cheese
  • 1-1/2 cups biscuit/baking mix
  • 1 cup 2% milk
  • 2 eggs

Directions

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Add the cabbage, onion, salt and pepper; cook over medium heat for 15 minutes or until the cabbage and onion are tender. Stir in cheese.
  • Spoon into a greased 13-in. x 9-in. baking dish. In a large bowl, blend the biscuit mix, milk and eggs. Pour over beef mixture. Bake, uncovered, at 400° for 20-25 minutes or until golden brown. Yield: 6 servings.

Nutritional Facts 1 serving (1 piece) equals 438 calories, 24 g fat (10 g saturated fat), 162 mg cholesterol, 732 mg sodium, 23 g carbohydrate, 1 g fiber, 31 g protein.

Originally published as Meat Bun Bake in Quick Cooking September/October 1998, p36

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Reviews for Meat Bun Bake

Meat Bun Bake Recipe

Meat Bun Bake

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(1-1) of 1 reviews

Reviewed on Feb. 17, 2011 by keverwann

I took one look at this recipe and thought, wow, there aren't ANY veggies in this. So, to ramify the situation, I made the following changes:

- chunks of seasoned chicken instead of ground beef

- increased the cabbage to 12 cups (would be pretty with a combination of red and green, but all I had was green)

- increased the onion to 2 cups (could have used more)

- increased the bake time to 25-35 minutes because the dish is now thicker

These changes made the dish serve 10, not 6.

We liked it with the changes, but I don't think the original recipe is worth making again. BUT, it was a lot easier than making individual meat pies.

 
 

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