Hamburger Upside-Down Pie
"I found this recipe many years ago in a "Favorite Recipes of America - Casseroles" book. This one can be topped with a pkg. of bought biscuit or cornbread mix, fixed according to the package. My family has enjoyed this recipe through the years. I hope yours will too."
photo by Lois M
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1⁄4 cup onion, minced
- 1⁄2 cup green pepper, chopped
- 1 lb ground beef
- 2 tablespoons oil
- 1 (8 ounce) can tomato sauce
- 2 tablespoons catsup
- 1 teaspoon chili powder
- salt
- pepper
- 1 (7 ounce) package cornbread or (7 ounce) package biscuit mix
directions
- Saute the onion, green pepper and beef in oil until brown.
- Drain grease.
- Add the other ingredients through the pepper.
- Turn into a 2 Qt.
- casserole dish.
- Mix up the cornbread or biscuit mix and top the casserole with it.
- Bake in at 400 degrees for 25 minutes or until brown.
- Turn onto a serving dish.
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Reviews
-
Very good-I added, just a little more hamburger and sauce like the review suggested. Excellent for Mixican theme night potluck. -
Very tastee,but I would also double the meat layer as it was too small to feed the family. I would also consider adding a can of corn and some chili beans and will probably do this next time I make it! -
I made this to take to a pot luck, so I doubled it, and I used the cornmeal topping. It was a big hit, and I will definatly make this again! Thanks for posting it Trisha! -
Very good, fast and easy meal. I enjoyed the flavors and used all of the suggested ingredients. I would probably double the meat layer next time, as the cornbread layer was very thick. Still, this was very tasty and enjoyed by all. -
i had a little more hamburger so i guess i should have used more sauce,however it still turned out great!! my husband really liked this..me too! i used jiffy yellow corn mix for topping and did not use green pepper.added more chilli powder also.went well with the sweetness of the cornmeal topping. will definitely make again..thanks!
RECIPE SUBMITTED BY
Trisha W
Fernandina Beach, FL
<p>I was born and raised in Tulsa, Oklahoma. Have lived from Arkansas to Memphis to Maine to Minnesota to Texas to CA and now Illinois since I have been married. I have 4 children (3 grown daughters and 1 grown son) and 11 grandsons. The oldest turned 12 in Aug.'14 and the youngest was born Oct. 5, 2014. I taught elementary school (both public and private) for 16 years, then worked for 6 years as a principal for a private Christian school. I am now a Dyslexia Testing Specialist and Tutor in private practice and I love my work. The cookbook I have used most during my 37 years of marriage is the Better Homes and Garden New Cook Book (red and white checkered.) I still get it out frequently and several of its recipes have become regulars in my house.</p>
