Sloppy Joe Bake
The whole family can agree that this Sloppy Joe Bake recipe from Anne Colagioia is almost too good for words! A kid friendly classic is turned into a hearty casserole recipes perfect for supper. Here, lean ground beef is smothered in a deliciously sloppy sweet sauce. Instead of the typical hamburger bun, find a Bisquick biscuit topping. Plus, this ground beef recipe is easily adapted to fit a gluten free diet.
Notes
If you’re following a gluten free diet, be sure to use gluten free Bisquick in the recipe. Also be sure to check the labels of all the ingredients used in the sauce for gluten containing ingredients. And if you don’t want to make the sauce at all, feel free to use a can of your favorite sloppy joe sauce in it’s place.
For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.
To see exactly how Anne makes this ground beef casserole recipe, watch this cooking video:
Preparation Time15 min
Cooking Time40 min
Cooking MethodCasserole
Ingredients
- 1 1/2 pound lean ground beef
- 1 large onion, finely chopped
- 2 carrots, grated
- 1 cup frozen corn
- FOR THE SAUCE:
- 1 cup salsa
- 1/2 cup ketchup
- 3 tablespoons brown sugar
- 2 tablespoons yellow mustard
- 2 tablespoons steak sauce
- Salt and black pepper, to taste
- 1 cup water
- FOR THE CHEDDAR SCALLION BISCUIT TOP:
- 1 3/4 cup Bisquick
- 4 tablespoons cold butter, diced
- 1/2 cup milk
- 3 eggs
- 2 ounces low fat cheddar cheese, grated
- 1 scallion, finely chopped
- Sprinkle of chili powder
Instructions
-
Preheat the oven to 400 degrees F (or 205 degrees C) and grease a 9x12 inch casserole dish.
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Mix all of the sauce ingredients together and set it aside.
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In a large nonstick skillet over a medium high heat sauté the beef, onions and carrots until the meat is browned and the onions are translucent. It will take about 10 minutes.
-
Lower the heat to medium and stir in the sauce, corn and water and simmer for an additional 5 to 10 minutes or until the sauce has reduced to coat the meat without being soupy.
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Transfer the meat mixture to the casserole dish and make the biscuits.
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In a medium bowl beat the eggs, milk and scallions together and set aside.
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In a larger bowl add the Bisquick and the chilled diced butter. Pinch the butter between your fingers until you’ve got a coarse crumbly mixture. You could use a pastry blender or two knives instead of your fingers if you want.
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Now stir in the grated cheddar and the wet ingredients and mix until the wet and dry ingredients are well combined but don’t over-mix.
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Dollop the biscuit dough over the top of the casserole and sprinkle with chili powder. I got 9 nice sized biscuits out of the batch but you can divide it any way you want.
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Bake it for 18 to 20 minutes or until the biscuits are puffed up and lightly golden. And then it’s ready to serve.
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