Deep Dish Beef Bake Recipes

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DEEP-DISH REUBEN PIEROGIES

Provided by Jeff Mauro, host of Sandwich King

Categories     appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 12



Deep-Dish Reuben Pierogies image

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.

One 16-ounce package cheese pierogies
2 tablespoons unsalted butter
1/2 cup sauerkraut
2 cups shredded Swiss cheese
8 ounces good corned beef, sliced into 1/4-inch-thick slices and chopped into cubes (you could also use pastrami)
1 tablespoon toasted caraway seeds
1 tablespoon minced fresh chives
18,000 Island Dressing, recipe follows
1 cup mayonnaise
2 tablespoons gochujang
2 tablespoons diced pickled jalapenos
1 teaspoon Dijon mustard

DEEP-DISH PIZZA CASSEROLE

Very simple and quick dinner when dressed up with a tossed salad. This recipe was modified from one out of a Weight Watcher's cookbook. Feel free to vary what you add to the pizza.

Provided by Kim127

Categories     Meat

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8



Deep-Dish Pizza Casserole image

Steps:

  • Preheat oven to 425°F.
  • Cook meat and onion in a large non-stick skillet until browned.
  • Drain.
  • Return to skillet and add tomato sauce and mushrooms until heated through.
  • While the meat mixture is cooking, coat a 13 x 9 inch baking dish with cooking spray.
  • Unroll pizza crust dough and press into the bottom and halfway up the sides of the baking dish.
  • Top bottom of pizza crust with meat mixture.
  • Bake, uncovered at 425°F for 12 minutes.
  • Top with cheese and bake an additional 5 minutes or until cheese is melted and crust is browned.
  • Let cool for 5 minutes before serving.

1 lb ground beef
1/2 cup chopped onion
1 teaspoon minced garlic
1 (15 ounce) can chunky Italian-style tomato sauce
1 (4 ounce) can sliced mushrooms
cooking spray
1 (10 ounce) can refrigerated pizza dough
1 1/2 cups shredded mozzarella cheese

DEEP-DISH BEEF BAKE

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

Provided by Allrecipes Member

Time 50m

Yield 12

Number Of Ingredients 9



Deep-Dish Beef Bake image

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.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 17.6 g, Cholesterol 55.1 mg, Fat 30 g, Fiber 1.3 g, Protein 11.4 g, SaturatedFat 10.9 g, Sodium 418.8 mg, Sugar 2.7 g

1 pound ground beef
2 cups biscuit/baking mix
½ cup cold water
3 medium tomatoes, thinly sliced
1 medium green pepper, chopped
2 large onions, chopped
1 cup shredded Cheddar cheese, divided
1 cup sour cream
⅔ cup mayonnaise

DEEP-DISH BEEF BAKE

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

Provided by Allrecipes Member

Time 50m

Yield 12

Number Of Ingredients 9



Deep-Dish Beef Bake image

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.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 17.6 g, Cholesterol 55.1 mg, Fat 30 g, Fiber 1.3 g, Protein 11.4 g, SaturatedFat 10.9 g, Sodium 418.8 mg, Sugar 2.7 g

1 pound ground beef
2 cups biscuit/baking mix
½ cup cold water
3 medium tomatoes, thinly sliced
1 medium green pepper, chopped
2 large onions, chopped
1 cup shredded Cheddar cheese, divided
1 cup sour cream
⅔ cup mayonnaise

DEEP-DISH BEEF BAKE

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

Provided by Allrecipes Member

Time 50m

Yield 12

Number Of Ingredients 9



Deep-Dish Beef Bake image

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.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 17.6 g, Cholesterol 55.1 mg, Fat 30 g, Fiber 1.3 g, Protein 11.4 g, SaturatedFat 10.9 g, Sodium 418.8 mg, Sugar 2.7 g

1 pound ground beef
2 cups biscuit/baking mix
½ cup cold water
3 medium tomatoes, thinly sliced
1 medium green pepper, chopped
2 large onions, chopped
1 cup shredded Cheddar cheese, divided
1 cup sour cream
⅔ cup mayonnaise

DEEP DISH GROUND BEEF POT PIE

Kind of like beef stew crossed with a pot-pie. Easy to make and it was sooooo good! Can be made in 4 individual ramekins or in one large casserole for convenience.

Provided by Bamabelle1202

Categories     Savory Pies

Time 1h25m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 13



Deep Dish Ground Beef Pot Pie image

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.

Nutrition Facts : Calories 901.8, Fat 47.2, SaturatedFat 16, Cholesterol 76.3, Sodium 1323.3, Carbohydrate 84.3, Fiber 7.6, Sugar 6.2, Protein 35.8

1 -1 1/2 lb ground chuck
1/2 cup chopped onion
1 russet potato, unpeeled, diced
1 lb frozen mixed vegetables
1 (14 1/2 ounce) can tomatoes seasoned with basil garlic & oregano
salt and pepper
1 dash Worcestershire sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
1 (12 ounce) jar heinz beef gravy, with Onions
1 (15 ounce) package refrigerated pie crusts
1 egg white, beaten

DEEP-DISH BEEF 'N' BEAN TACO PIZZA

My whole family enjoys this dish that tastes like a taco and looks like a deep-dish pizza. The thick tasty crust can handle lots of toppings, so load it up for a bright, fun meal. -Nancy Circle, Perkins, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 19



Deep-Dish Beef 'n' Bean Taco Pizza image

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.

Nutrition Facts : Calories 469 calories, Fat 16g fat (9g saturated fat), Cholesterol 60mg cholesterol, Sodium 1050mg sodium, Carbohydrate 55g carbohydrate (3g sugars, Fiber 3g fiber), Protein 23g protein.

3 cups all-purpose flour
1/2 cup cornmeal
1 teaspoon salt
1 package (1/4 ounce) quick-rise yeast
2 cups warm water (120° to 130°), divided
1 tablespoon honey
1 pound ground beef
1 envelope taco seasoning
1 cup refried beans
1/3 cup taco sauce
2 cups shredded Colby-Monterey Jack cheese
OPTIONAL TOPPINGS:
Shredded lettuce
Chopped tomatoes
Crushed tortilla chips
Sliced ripe olives, drained
Diced avocado
Sour cream
Salsa

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