Deep Dish Beef Bake Recipes

Steps:

• Bring a pot of water to a simmer. Add the pierogies and simmer until slightly soft, 5 to 7 minutes. Drain and pat dry.
• Preheat the oven to broil.
• Heat a 12-inch ovensafe nonstick skillet over medium heat. Add the butter and heat until foaming. Saute the pierogies until golden brown, 4 to 5 minutes a side. Remove from the heat.
• Evenly sprinkle a layer of the sauerkraut on top of the pierogies. Then add a layer of the Swiss and finally, an even layer of the corned beef.
• On the lowest rack, broil the mixture in the skillet until the cheese and corned beef are golden brown and the cheese is bubbly, 2 to 3 minutes. Garnish with the caraway seeds and minced chives. Serve with a squirt of 18,000 Island Dressing.
• Mix the mayo, gochujang, jalapenos and mustard in a small bowl.

Steps:

• In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper. Stir in the remaining ingredients., Pour into a greased 13x9-in. or 3-qt. baking dish. Cover and bake at 375° for 1-3/4 to 2 hours or until meat and vegetables are tender. Serve in bowls.

Steps:

• Preheat oven to 400°. Combine 2-1/2 cups flour, cornmeal, salt and yeast. In another bowl, combine 1-1/4 cups warm water and honey. Gradually add dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Do not knead. Cover; let rest 20 minutes. , Meanwhile, in a small skillet over medium heat, cook and stir beef, crumbling meat, until no longer pink; drain. Add taco seasoning and remaining water. Cook and stir until thickened, about 2 minutes. , Press dough to fit a greased 13x9-in. baking pan. Combine beans and taco sauce; spread over dough. Top with beef mixture and cheese. Bake on a lower oven rack until crust is golden and cheese is melted, 15-18 minutes. Let stand 5 minutes. If desired, serve with optional toppings.

Steps:

• Heat oven to 425 degrees. Spray 4 (2-cup) ovenproof bowls with cooking spray; place bowls on cookie sheet (line sheet with aluminum foil for easy cleanup).
• Brown beef and onion in a large deep skillet over medium heat until done. When done, drain and return to pan.
• Add in the teaspoons of basil, garlic powder and oregano. Then mix in the potatoes, frozen vegetables, tomatoes, gravy, salt/pepper and Worcestershire.
• Reduce heat to medium-low, cover and simmer until the potatoes are almost tender. Stir often to prevent sticking. (The potatoes will absorb and neutralize some of the spices, so taste-test and add in more salt/pepper as needed).
• Meanwhile, unroll the pie crusts and cut circles slightly larger than the openings on the bowls. Also cut slits in the crust to allow steam to escape.
• When meat mixture is ready, spoon into the individual bowls and top with the little pie crust circles. Brush the pie crusts with the egg whites. If desired, you can then sprinkle extra herb on top. (Parsley/Basil/Italian Seasoning/Oregano - Something green is pretty).
• Bake for 30-35 minutes until crusts are golden brown.
• *If you won't be eating them all at once, simply cover the meat mixture and put in the refrigerator. Then when you are ready, put the pie crust on the bowl, brush with the egg white and bake until it is heated through and the crust is brown. Perfect to make on a Sunday and eat during the week!
• *To make one large pie, spoon the mixture into a 2 quart casserole dish. Cover with the uncut pie crust. Bake at 425 degrees for 30-35 minutes until golden brown.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain.
• Meanwhile in a large bowl, combine the biscuit mix and water until a soft dough forms. Spread into a greased 13-in. x 9-in. x 2-in. baking dish. Layer with the beef, tomatoes and green pepper.
• In a large bowl, combine the onions, 1/2 cup cheese, sour cream and mayonnaise; spread over top. Bake, uncovered, at 375 degrees F for 30-35 minutes or until edges are browned. Sprinkle with remaining cheese. Bake 5 minutes longer or until the cheese is melted.

Steps:

• Place sliced carrots and cut up potatoes in a microwave safe bowl and cover with water.
• Cover the bowl with a wet paper towel and microwave until crisp tender not soggy.
• When done drain water and set aside until needed in the recipe.
• While vegetables are cooking in the microwave, brown meat in a large skillet, drain.
• Add onion and cook until tender, stirring occasionally.
• Add all vegetables and cut up cheese.
• Mix well.
• Spoon into a greased 9 x 13 baking dish.
• Melt butter in a small saucepan on low heat.
• Add flour and salt, stir with a wire wisk until well blended.
• Cook 2 minutes or until bubbly, stirring occasionally.
• Gradually add milk or water, stirring until well blended.
• Cook on medium heat until mixture boils and thickens, stirring constantly.
• Reduce heat to low and simmer 3 to 5 minutes.
• Pour over meat mixture. This will thicken the casserole so that is why you may want a little more than 1 cup if you don't like a thick sauce.
• Separate dough into 4 rectangles and press perforations together to seal.
• Place over meat mixture.
• Bake at 350º for 20 to 25 minutes or until golden brown.
• **NOTE-I ALWAYS season my meat with salt, pepper and garlic when cooking.
• I know that seasoned cooks know this but novice ones may not realize what a difference it makes even if the recipe does not "call for it to be done".

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain.
• Meanwhile in a large bowl, combine the biscuit mix and water until a soft dough forms. Spread into a greased 13-in. x 9-in. x 2-in. baking dish. Layer with the beef, tomatoes and green pepper.
• In a large bowl, combine the onions, 1/2 cup cheese, sour cream and mayonnaise; spread over top. Bake, uncovered, at 375 degrees F for 30-35 minutes or until edges are browned. Sprinkle with remaining cheese. Bake 5 minutes longer or until the cheese is melted.

Steps:

• Preheat oven to 325 degrees F.
• Combine all ingredients in a small ovenproof casserole dish.
• Bake at 325 F for 30 minutes or until bubbly.
• Serve warm with crackers.
• Serving Suggestions: Hollow out a large round bread loaf, place dip in center, wrap in tin foil and bake, vented, until dip is heated through.

Steps:

• Grease 13x9-inch baking dish.
• Batter: Mix all ingredients in prepared dish until soft, sticky batter is formed. Cover; let stand at room temperature for 10 minutes.
• Filling: Heat oil in large, non-stick skillet set over medium heat. Cook onion, garlic, Italian seasoning, salt and pepper for 3 minutes.
• Stir in beef, breaking up with wooden spoon; cook, stirring for about 10 minutes, or until no longer pink inside.
• Add tomatoes, breaking up larger pieces; bring to boil. Boil for 5 minutes.
• Stir in vegetables until well coated. Pour mixture over batter. Sprinkle with cheese.
• Place in COLD oven; set temperature to 350°F and bake for 30 minutes. Cool for 10 minutes; cut into squares and serve.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain.
• Meanwhile in a large bowl, combine the biscuit mix and water until a soft dough forms. Spread into a greased 13-in. x 9-in. x 2-in. baking dish. Layer with the beef, tomatoes and green pepper.
• In a large bowl, combine the onions, 1/2 cup cheese, sour cream and mayonnaise; spread over top. Bake, uncovered, at 375 degrees F for 30-35 minutes or until edges are browned. Sprinkle with remaining cheese. Bake 5 minutes longer or until the cheese is melted.