Publisher Photo
Publisher Photo
I received this recipe from my mother-in-law. My husband always raves about its fresh-tasting flavor. His only complaint is that I don't make it often enough! - Rhonda Dahncke, Rapid City, South Dakota
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1/2 cup julienned green pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 eggs, beaten
  • 2 cups fresh or frozen corn
  • 4 medium tomatoes, sliced
  • 1/2 cup dry bread crumbs
  • 1 tablespoon butter or margarine

Directions

In a skillet, cook beef, onion, green pepper, salt and pepper over medium heat until meat is no longer pink. Remove from the heat. Add eggs; mix well. In a greased 11-in. x 7-in. baking dish, layer 1 cup corn and half of the meat mixture and tomato. Repeat layers. Sprinkle with bread crumbs. Dot with butter. Bake, uncovered, at 375° for 35 minutes or until golden brown. Yield: 4 servings.
To dot a casserole with butter, cut small pieces from a stick of butter and drop onto the meat and vegetable mixture.
Originally published as Dinner in a Dish in Taste of Home Ground Beef Cookbook 1999, p170

Nutritional Facts

1 each: 431 calories, 18g fat (7g saturated fat), 169mg cholesterol, 576mg sodium, 42g carbohydrate (9g sugars, 5g fiber), 29g protein.

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1/2 cup julienned green pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 eggs, beaten
  • 2 cups fresh or frozen corn
  • 4 medium tomatoes, sliced
  • 1/2 cup dry bread crumbs
  • 1 tablespoon butter or margarine
  1. In a skillet, cook beef, onion, green pepper, salt and pepper over medium heat until meat is no longer pink. Remove from the heat. Add eggs; mix well. In a greased 11-in. x 7-in. baking dish, layer 1 cup corn and half of the meat mixture and tomato. Repeat layers. Sprinkle with bread crumbs. Dot with butter. Bake, uncovered, at 375° for 35 minutes or until golden brown. Yield: 4 servings.
To dot a casserole with butter, cut small pieces from a stick of butter and drop onto the meat and vegetable mixture.
Originally published as Dinner in a Dish in Taste of Home Ground Beef Cookbook 1999, p170

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