Cheesy Biscuit-Topped Beef & Veggie Bake
A cozy, family-friendly dinner with hidden veggies, hearty beef, and a golden, cheesy biscuit topping. Comfort food magic—all in one dish!
There’s something irresistible about a meal that combines hearty, savory flavors with the fluffy comfort of a biscuit topping. This Cheesy Biscuit-Topped Beef & Veggie Bake is exactly that kind of dinner—the one that gets scraped clean every time.
It starts with seasoned ground beef simmered with onions, garlic, and a secret veggie weapon: shredded zucchini. (No one will even notice it’s there, but you’ll know you snuck in something green!) Add sweet corn, tangy salsa, and tomato soup for a rich, saucy base that’s packed with flavor.
But the real magic happens on top—a buttery, golden biscuit crust studded with melted cheddar and kissed with a hint of garlic. It bakes up tender and fluffy, soaking in just enough of that savory goodness underneath.
This dish checks all the boxes:
✔️ One pan, easy cleanup
✔️ Kid-approved, veggie-hiding genius
✔️ Hearty, cheesy, and satisfying
✔️ Freezer-friendly for future you
Ingredients
For the Beef & Veggie Base:
- 1 lb ground beef (or ground turkey)
- 1 cup shredded zucchini (squeeze out excess moisture)
- 1 small onion, diced
- 1 clove garlic, minced
- ½ tsp dried marjoram (or oregano)
- ½ cup salsa
- 1 can (10.75 oz) condensed tomato soup
- 1 can (15 oz) corn, drained
- 1 tsp salt
For the Biscuit Topping:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 2 tsp sugar
- ½ tsp cream of tartar
- ½ tsp salt
- ⅛ tsp garlic powder
- ½ cup cold butter, diced
- ½ cup shredded cheddar cheese
- ½ cup sour cream
- 1 cup milk
Instructions
- Prep the Oven:
Preheat to 375°F (190°C). Lightly grease a 9×13 inch baking dish. - Cook the Beef:
In a skillet over medium heat, cook ground beef until browned. Drain any fat. - Add the Veggies:
Stir in zucchini (make sure it’s well-squeezed), onion, garlic, and marjoram. Cook until softened—about 5 minutes. - Make It Saucy:
Add salsa, tomato soup, corn, and salt. Mix well and simmer for 2-3 minutes. Spread the mixture evenly in your baking dish. - Prepare the Biscuit Topping:
In a mixing bowl, combine flour, baking powder, sugar, cream of tartar, salt, and garlic powder. Cut in cold butter until crumbly. Stir in cheddar, sour cream, and milk until just combined (don’t overmix). - Assemble and Bake:
Spoon the biscuit dough over the beef filling, spreading gently to cover. Bake covered for 25 minutes, or until the biscuit topping is golden and a toothpick comes out clean. - Cool Slightly & Serve:
Let rest for 5-10 minutes before serving—it’ll slice beautifully.
Pro Tips:
- Zucchini trick: Wrap it in a clean towel and squeeze HARD—get that water out!
- Butter matters: Keep it cold for a flaky biscuit texture.
- Make ahead: Assemble up to a day ahead, refrigerate, then bake when ready (add 5-10 mins extra bake time).
Storage:
- Fridge: Keeps for 3 days—just reheat in the oven or microwave.
- Freezer: Perfect for freezing! Wrap well; keeps for up to 3 months.
Why You’ll Love It:
It’s cozy. It’s hearty. It sneaks in veggies without anyone noticing. That buttery biscuit topping seals the deal. If you’re after an easy dinner that feels like a hug in a dish—this is it.
