Grandmas Hamburger Pie With Cornbread Topping Recipes

CORNBREAD HAMBURGER PIE

Steps:

• In a 10-in. ovenproof skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the soup, salsa, ketchup and steak sauce if desired. Meanwhile, prepare cornbread batter according to package directions; let stand for 2 minutes. , Spoon over beef mixture. Bake at 400° for 15 minutes or until lightly browned. Sprinkle with parsley if desired.

GRANDMAS HAMBURGER PIE WITH CORNBREAD TOPPING

Steps:

• Brown hamburger, onion and green peppers in pan.
• Drain the grease.
• Stir in corn and tomatoes and add salt and pepper to taste.
• Pour into a 9x13-inch pan.
• Mix cornbread topping and pour over hamburger mixture.
• Bake at 425° for 35-45 minute.

HAMBURGER CORN BREAD CASSEROLE

Steps:

• Preheat oven to 425°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add beans, tomatoes, chili powder and Worcestershire sauce; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes., Transfer to an 11x7-in. baking dish coated with cooking spray. For topping, in a small bowl, combine flour, cornmeal, sugar, baking powder and salt. Combine egg, milk and oil; stir into dry ingredients just until moistened. Spoon over filling; gently spread to cover the top., Bake, uncovered, 14-18 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean. Let stand 5 minutes before cutting.

GRANDMA'S TAMALE PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Melt butter in a large skillet over medium heat. Add onion and sauce until soft, about 5 minutes. Add creamed corn, tomatoes with juice, chili powder, garlic powder, and salt; bring to a boil.
• Stir in cornmeal, milk, and eggs; return to a boil. Cook until it thickens, 2 to 3 minutes. Remove from the heat.
• Stir in corned beef, olives, and Monterey Jack cheese. Transfer to a 2-quart casserole dish.
• Bake in the preheated oven for 30 minutes.

CORNBREAD-AND-BEEF SKILLET PIE

Steps:

• Preheat oven to 425 degrees. In a small bowl, whisk together cornmeal, 1/2 cup flour, baking soda, and 1/2 teaspoon salt; set aside.
• In a large ovenproof skillet, heat oil over medium-high. Add peppers, onion, and mushrooms; season with salt and pepper. Cook until tender, 6 to 8 minutes, tossing occasionally.
• Raise heat to high; add beef and tomato paste. Cook, stirring, until meat is no longer pink, 3 to 5 minutes. Stir in remaining 2 tablespoons flour and 2/3 cup water; season with salt and pepper.
• Make cornmeal batter: Add sour cream and egg to reserved cornmeal mixture; stir just until moistened. Drop tablespoons of batter over beef mixture in skillet, 1 inch apart. Bake until biscuits are golden brown and a toothpick inserted in center comes out clean, 15 to 20 minutes.

EASY HAMBURGER POT PIE

Steps:

• Heat oven to 375°F. In 12-inch skillet, cook beef, onion powder, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until beef is brown; drain.
• Stir vegetables and soup into beef; heat to boiling. Spoon into ungreased 2-quart casserole.
• In small bowl, stir Bisquick mix, milk, and egg with wire whisk or fork until blended. Pour over hot beef mixture.
• Bake uncovered 25 to 30 minutes or until crust is golden brown. Top with cheese. Bake 3 to 5 minutes longer or until cheese is melted.