"Ground beef (or ground turkey), shredded zucchini, spices, salsa, tomato soup, and corn are cooked with a garlic, sour cream, and Cheddar cheese biscuit topping. Even my toddler loves this recipe!" — ACHOCOCAT
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1 (10.75 ounce) can
condensed tomato soup
1 (15 ounce) can
whole kernel corn, drained
cream of tartar
shredded Cheddar cheese
This is a good recipe . . . my kids are in their early twenties, they and some of their friends loved this recipe. I had them help make it; the neighbor boy across the street was so impressed he asked for the recipe, and then made it with his dad the next day. He said the topping didn’t puff up as much as mine, I told him to add extra flour next time. I added extra flour to mine (1/4c); until the mixture was a little thicker than a standard pancake mix would look like. It would be very easy to play around with the hamburger mixture adding things like black beans, but the only thing I did different was add shredded carrots in place of zucchini. Additionally, did you know that you can substitute white vinegar in place of cream of tartar? It is made from tartaric acid and half neutralized with potassium hydroxide. This process transforms it into a salt. Grapes are the only significant natural source of tartaric acid, and cream of tartar is obtained from sediment produced in the process of making wine. White vinegar or lemon juice, in the ratio of 3 times the amount of cream of tartar called for, will provide the right amount of acid for most recipes.
This recipe sounds good on paper, but fails to excite. I doubled the zucchini and onions and kept everything else as is. I might suggest it could be renamed "Ketchupy Pantry Pie". I agree it is good for young picky eaters (due to the sweet tomato-y base).
This is so yummy! I actually followed the recipe exactly after reading the reviews and would not change or add anything! I have a family of 6 (#7 due soon), with a few very picky eaters. All of them were eating 2nds, and onions!! Agree with other reviews, the topping is awesome and worth the time and effort, (my daughter,12, made the topping while I made the rest and it was oven ready quickly!) So worth it and a family pleaser! Definately a keeper! Yum, Yum, Yum!!
I added shredded carrots and sliced mushrooms to up the vegetable level. I also sliced the zucchini because the grated seemed to disappear when cooked.
This was a hit with the family.
The zucchini's optional. It tasted great with or without it. I've made it with ground turkey and it's great that way, too. Also, if the biscuit topping is too thick to spread, just add some more milk. Cook until bisuit topping is cooked through. I hope you enjoy this recipe.
This is a great recipe and fairly healthy. I didn't bother with the zucchini or the marjoram but did use some cumin and a little paprika. Also, if you're pressed for time try using a jiffy corn muffin mix on top - although the topping in recipe is delicious!!!
My fiance and I found this recipe when we were finishing up school in Fort Worth, TX and so it has the name "Cowtown Casserole" in our household. It's delicious! I made some vegetarian-friendly changes: (1) morningstar farms crumbles cooked with 1/2c water and packet taco seasonings; (2)added sage, garlic powder and greek seasoning along with the marjoram; (3) 3/4c GREEN salsa; (4)added peas and carrots to the corn; (5) as I was worried about the overwhelming amount of tomato-y based ingredients, I opted for a few Tbsps tomato paste and a can of brothy non-tomoato soup (I used Amy's pasta and vegetable) instead of the condensed tomato soup. Finally, the extra ingredients upped the cook time to approx. 40 minutes. The result was a recipe we make again and again!!
It was VERY good. Made a lot for my little family so i gave the extra to my neighbors that LOVED IT so it actually fed 9 and everyone loved it. Was weary cause of the manjoram.. but smelled alot like parsley. was very very good would recomend it. Hope you all try it. everyone was very very pleased with it
* Percent Daily Values are based on a 2,000 calorie diet.
Saucy Beef and Vegetable Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 254
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