Deep-Dish Beef Bake Recipe

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When tomatoes and green pepper are plentiful in my garden, I slice the tomatoes and chop the peppers, then freeze them on baking sheets. When they're frozen, I put them in heavy-duty bags and store for later use in this casserole.—Karen Owen, Rising Sun, Indiana
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 12 servings


  • 1 pound ground beef
  • 2 cups biscuit/baking mix
  • 1/2 cup cold water
  • 3 medium tomatoes, thinly sliced
  • 1 medium green pepper, chopped
  • 2 large onions, chopped
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 1 cup (8 ounces) sour cream
  • 2/3 cup mayonnaise

Nutritional Facts

1 cup: 321 calories, 22g fat (8g saturated fat), 46mg cholesterol, 414mg sodium, 18g carbohydrate (4g sugars, 1g fiber), 11g protein.


  1. In a large skillet, cook beef over medium heat until no longer pink; drain.
  2. Meanwhile, in a large bowl, combine biscuit mix and water until a soft dough forms. Spread into a greased 13-in. x 9-in. baking dish. Layer with beef, tomatoes and green pepper.
  3. In a large bowl, combine the onions, 1/2 cup cheese, sour cream and mayonnaise; spread over top.
  4. Bake, uncovered, at 375° for 30-35 minutes or until edges are browned. Sprinkle with remaining cheese. Bake 5 minutes longer or until the cheese is melted. Yield: 12 servings.
Originally published as Deep-Dish Beef Bake in Casserole Cookbook 2001, p159

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catweber User ID: 5083070 227720
Reviewed Jun. 10, 2015

"I have made this a couple of times, using what I had. Made with pie crust instead of biscuit; liked that better. Also misread recipe and thought it said cup cheese so substituted ricotta, actually turned out quite tasty. My husband thinks salsa would spice it up but does like original recipe too"

kitchenhelperKY User ID: 83555 35135
Reviewed Jul. 1, 2010

"I loved this recipe it was so easy and delicious. I will definitely fix this one again."

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