Description
A comforting and flavorful casserole packed with ground beef, fresh vegetables, and a cheesy topping.
Ingredients
Scale
- 1 pound ground beef (about 450g)
- 1 cup shredded zucchini – water squeezed out
- 1 small onion – chopped
- 1 clove garlic – minced
- ½ teaspoon dried marjoram
- ½ cup salsa
- 1 can (10.75 oz) condensed tomato soup
- 1 can (15 oz) whole kernel corn – drained
- 1 teaspoon salt
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons white sugar
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- ¾ teaspoon garlic powder
- ½ cup cold butter
- ½ cup shredded cheddar cheese
- ½ cup sour cream
- 1 cup milk
Instructions
- Preheat oven to 190°C (375°F). Grease a 23x33cm (9×13 inch) baking dish.
- In a large skillet over medium heat, cook ground beef until browned. Drain excess fat.
- Add shredded zucchini, onion, garlic, and marjoram. Cook and stir until vegetables are tender.
- Mix in salsa, tomato soup, corn, and 1 teaspoon salt. Cook for 2-3 minutes until heated through.
- Spread beef mixture evenly in the prepared baking dish.
- In a medium bowl, mix flour, baking powder, sugar, cream of tartar, ½ teaspoon salt, and garlic powder. Cut in cold butter until mixture resembles coarse crumbs.
- Stir in cheddar cheese, sour cream, and milk until just combined.
- Spread biscuit mixture over the beef base. Cover and bake for 25 minutes, or until topping is golden brown and a toothpick inserted in center comes out clean.
- Let cool for 5-10 minutes before serving.
Notes
Ensure to squeeze out all the water from the zucchini to prevent the casserole from being watery. You can also customize with other vegetables or proteins.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60mg