Deep Dish Beef Bake Recipes

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F.
• Pulse 4 ounces (3 cups) of Fritos® in a food processor until finely ground. Remove and reserve half of the Frito® crumbs. Add the flour, egg, 2 ounces (1/2 cup) Cheddar, 2 to 3 tablespoons of water and 1 teaspoon salt to the crumbs in the food processor. Pulse until a uniform dough forms, add an additional tablespoon of water if needed.
• Transfer the dough to a 9-inch pie pan and use the bottom of a measuring cup to press evenly across the bottom and up the side of the pan. Prick holes in the bottom of the dough with a fork. Bake until lightly browned, 15 to 20 minutes. Set aside while making the chili.
• Meanwhile, heat the oil in a large skillet over high heat. Add the beef and cook, breaking it up with a wooden spoon, until browned but not completely cooked through, 6 to 8 minutes. Transfer to a medium bowl with a slotted spoon, leaving behind as much fat in the skillet as possible. Reduce the heat to medium, add the garlic, bell pepper and onion and cook, stirring, until tender but not browned, 6 to 8 minutes. Add the chili powder, tomato paste and cumin and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and reserved beef along with any accumulated juices to skillet. Bring to a simmer and cook, stirring and scraping up any brown bits from the skillet, until the liquid is almost evaporated, 6 to 8 minutes. Season to taste with salt and pepper. Add the cornstarch, reserved Frito crumbs and 2 ounces (1/2 cup) Cheddar and stir until combined.
• Transfer the chili to the pie crust, top with the remaining 4 ounces (1 cup) Cheddar, cover with foil and bake until the cheese is melted and the filling is bubbly, 15 to 20 minutes. Remove the foil and bake, uncovered, for 5 minutes more. Let cool 15 minutes then top with a layer of sour cream, guacamole and pico de gallo. Mound iceberg lettuce on top and sprinkle with pickled jalapeno slices, chopped onion, remaining Fritos and fresh cilantro leaves.

Steps:

• VEGETABLE POT ROAST: Place the roast in the baker. Add potatoes, carrots, onions, celery, salt and pepper. It isn't necessary to add water. Place lid top. Put into 325 degrees fahrenheit oven for 2-3 hours, depending on how large the roast is. Remove roast and vegetables from bowl. Use broth to make gravy to pour over veggies and roast. BURGUNDY POT ROAST: Place the roast in the baker. Add 1-cup burgundy wine, 1 can (8 ounces) tomato sauce & 1 package dry vegetable soup mix. Cover with lid & bake 3-3 1/2 hours. Serve hot over egg noodles. BACHELORS ROAST: Place roast in the baker and pour 1 can of coke and 2 cups of catsup over it. Put the lid on top. Cook for about 30 minutes per pound. Optional: Add onions & pressed garlic. If there are any leftovers, just shred and mix with the sauce and you have BBQ for a couple of meals. CHUCK ROAST WITH GRAVY: Mix 1 can Campbell's Cream of Mushroom with Roasted Garlic soup and 1 can Coke or 1 can Cream of Mushroom soup, 1 package Lipton's Onion Soup mix, and 1 can Coke. Place roast in the baker and spread soup mixture over roast. Cover with lid. Bake in 350 degrees fahrenheit oven for about 2 hrs. FRENCH BEEF DIP: 3- 6 pounds Boneless beef (any cut) 3 cans beef broth 1 package onion soup mix 2 cans or bottles of beer 2 teaspoons sugar 1 teaspoon. Dried or minced, fresh garlic Put all ingredients in baker and cook covered at 200 - 250 degrees fahrenheit at least 6 hours, till meat shreds and is very tender. SUPER BOWL SHORT RIBS: 4 pounds boneless beef short ribs 6 ounces tomato sauce 1 cup dark brown sugar 1/2 cup soy sauce 2-3 medium red onions, coarsely chopped 3 tablespoons cinnamon Remove all visible fat and slice into 2 inch strips about 1/2-3/4 inch thick. Place in baker and add other ingredients, which have been mixed together thoroughly. Cover with the lid and bake at 325 degrees fahrenheit for 2 hours, stirring occasionally. Note: The meat and vegetables are constantly basted and held in their own juices. Everything cooked in this "clay baker" will be flavorful and tender and will have plenty of broth for gravy if you like. SMOKED SAUSAGE WITH VEGETABLES: Cut Smoked Sausage into chunks and place in baker. Add 1 cup water, quartered potatoes, carrots, quartered cabbage, and (any vegetables you like). Top with lid. Bake at 350 degrees fahrenheit for 20-30 minutes or until veggies are done. BAKED HAM: Place the butt portion of a ham in the baker. Top with lid. Place in 350 degrees fahrenheit oven for 2 1/2 - 3 hours. You may glaze ham in last 30 minutes of cooking with pineapple and brown sugar glaze. ROASTED TURKEY BREAST: Place turkey breast in baker; place 6-8 small red skinned potatoes, halved, around turkey. Add 1/2 cup white wine & 2 cloves pressed garlic. Season with salt & pepper. Cover with lid. Bake at 350 degrees fahrenheit for 1-1/2 hours. Uncover for last 15-20 minutes. Let stand 5 minutes before slicing. CRANBERRY CHICKEN: Mix one can of whole berry cranberries with can of cream of mushroom soup & one packet of onion soup mix. Pour over top of chicken in baker. Cover with lid, place in oven; bake for 1-1/2 hours at 425 degrees fahrenheit. CHICKEN AND VEGETABLES: Place chicken (skin on or off) in baker. Place chopped onion, celery and carrots around chicken. Sprinkle with 1/2 package of Good Seasons Italian Dressing mix. Place lid on top. Bake at 350 degrees fahrenheit for 1 hour. LEMON GARLIC CHICKEN: Place whole roasting chicken in baker with one whole lemon & one head of garlic (unpeeled) in cavity of chicken. Season with salt & pepper. Cover with lid and cook for 1-1/2 hours at 425 degrees fahrenheit. Try with an orange too. CHICKEN POT PIE: Simmer a couple of boneless, skinless chicken breasts, let cool and cube. Microwave cubed potatoes, carrots, celery, onion, green beans or peas. Combine with cornstarch-thickened chicken broth (from the simmered chicken), and pour into pie crust lined baker (you can use Pillsbury ready made) then top with the other crust, crimp, brush with milk, sprinkle with herbs, sesame seeds or a little Parmesan cheese. HAWAIIN CHICKEN: Place whole chicken in baker, pat dry. Using pastry brush, brush on a thick coat of Apricot Jam. Pour a can of pineapples over chicken with some maraschino cherries. Cover with lid & bake for 1-1/2 hours at 375 degrees fahrenheit. Use juices from chicken as gravy. Serve with white rice and a green vegetable. HONEY MUSTARD CHICKEN: Place roasting chicken in the baker and pour FAT FREE honey mustard dressing over the top. Cover with lid. Cook for 1-1/2 hours at 425 degrees fahrenheit. NO PEEK CHICKEN: 6 boneless skinless chicken breast halves 1 package long grain & wild rice with seasoning packet 1 can each: cream of chicken soup, cream of celery soup 1 can water Combine rice, seasoning from box, both cans of soup & 1 can water in baker. Place chicken on top and cover with lid. Bake at 350 degrees fahrenheit for about 2 hours. Makes a wonderful tender chicken dish with great rice and gravy. Try it with pork chops too! ITALIAN ROAST: 1 whole chicken 1 large fresh tomato 1 can tomato sauce (15 ounces) 1/2 teaspoon sugar 2 teaspoon dried basil 1 teaspoon dried thyme 6 garlic cloves, crushed Remove all visible fat from chicken (do not take the skin off). Season with salt & pepper. Rub interior with one crushed garlic clove. Place chicken on its back in baker. Slice tomato in half horizontally and squeeze to remove the seeds & juice. Chop tomato & put around chicken. Sprinkle w/ crushed garlic, basil, thyme, sugar, salt and pepper. Pour tomato sauce over. Cover with lid, cook at 350 degrees fahrenheit for 1 hour and 15 minutes. Remove lid and continue to cook for 15 minutes. BARBECUED CHICKEN, PORK CHOPS ETC.: Place your choice of meat in baker. Pour your favorite barbecue sauce over all. Cover with lid. Bake at 350 degrees fahrenheit until done. PORK CHOPS AND GRAVY: Place pork chops in baker. Mix one can of cream of mushroom soup with 1/4 cup white wine and 2 cloves pressed garlic. Cover chops with soup mixture. Cover with lid. Bake at 375 degrees fahrenheit for 1-1/2 hours. PORK CHOPS AND RICE: Empty contents of purchased rice/pilaf mix (Uncle Ben's) into baker. Add water according to package directions. Place pork chops on top of rice & sprinkle seasoning mix on meat. Cover & bake for 1-2 hours at 350 degrees fahrenheit. MUSHROOM PORK CHOPS: Empty 1 can of cream of mushroom soup into baker. Crush clove of garlic; mix in 1/4 cup white wine. Place thick sliced pork chops on top, cover with lid. Bake 325 degrees fahrenheit for 45 minutes. BAKES POTATO CURLS: Peel & slice 4 potatoes and place them in baker. Chop 1 bunch green onions (tops only) & place in medium bowl. Fry 4-5 strips of bacon & chop into fine bits, add to green onions. Press 2 garlic cloves into bowl & mix with 1 cup shredded cheddar cheese, 1/2 cup sour cream, & 1/2 stick of melted butter. Mix together & pour over potatoes. Cover with lid & bake at 400 Bake 325 degrees fahrenheit for 45 minutes. ITALIAN POTATOES: Place peeled and sliced potatoes in baker. Melt 1/2 stick butter; add 1 tablespoon Good Season's Italian Salad Dressing Mix. Pour over potatoes. Cover with lid and bake at 400 degrees fahrenheit for 20 minutes or until done. While potatoes are baking, fry 2-3 strips of bacon until crisp. Chop bacon. Remove potatoes from oven when done and sprinkle bacon over top along with a cup (more or less) of Parmesan cheese. ROUND STEAK AND MUSHROOM GRAVY: Place round steak in baker. Add 1 can mushroom soup and 1 can water. Cover with lid and bake in 350 degrees fahrenheit oven for about 1 hour. GARLIC CHEESE POTATOES: Place peeled and sliced potatoes in baker. Melt 1/2 stick butter with 2-3 cloves pressed garlic. Pour over potatoes. Sprinkle 2 chopped scallions over potatoes and 1/4 cup grated Parmesan cheese. Cover with lid and bake at 400 degrees fahrenheit for 20 minutes, or until done. Remove top and let brown. SALSA FRIED POTATOES: In a medium bowl mix together 1-cup salsa, 1 small can of black olives & 2 cloves pressed garlic. Chop 1/4 cup fresh cilantro; add to salsa mixture. Slice 4-5 potatoes & mix with the salsa mixture. Place the potatoes in baker and cover with lid. Bake for about 30 minutes. Remove the lid & grate the cheese over the potatoes. Bake about another 10 minutes until the potatoes are fork tender & cheese is melted. EASY PEACH COBBLER: 1 cup flour 1/2 cup butter or margarine 1 cup sugar 1 teaspoon baking powder 1/2 cup milk 1 (29 ounce) can sliced peaches with juice Preheat oven to 375 degrees fahrenheit. Place butter in bottom of baker. Place in oven just long enough to melt the butter. Remove from oven when melted. Sift flour, sugar and baking powder into Classic Batter Bowl. Then add milk. Mix well with whisk to make a batter. Pour the batter over the melted butter. Heat the fruit and juice. Pour the warm fruit and juice over the batter. DO NOT STIR. Bake for 20 - 25 minutes until the top is browned. PORK TENDERLOIN: 1 pound pork tenderloin Favorite salt seasoning mix Place 1 pound thawed tenderloin in Deep Covered Baker, add seasoning to taste. Put lid on. Set in microwave and cook on high for 10 minutes. Add BBQ sauce and slice for sandwiches! MICROWAVE CHICKEN: 1 whole chicken thawed Add chicken to Deep Covered Baker and season to taste. Put lid on and microwave on high for 30 minutes. If your chicken is larger it may take a little longer. Test your microwave and find the correct times! MICROWAVE DUMP CAKE: 1 cake mix ( any kind) 1 can pie filling ( your choice) 1 stick butter Spread pie filling on bottom of baker. Sprinkle cake mix over filling. Melt butter and pour evenly over cake mix. Microwave on high for 10 minutes! Serve with ice cream if desired! DEATH BY CHOCOALTE CAKE: 1 chocolate cake mix + ingredients to make the cake 1 can chocolate frosting Mix cake mix as directed and add to Deep Covered Baker. Scoop frosting evenly over top of cake - do not stir. Microwave on high 9 minutes with lid on. Great with ice cream!

Steps:

• Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 8-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix until blended.
• In medium bowl, stir Bisquick mix and water until soft dough forms. Using fingers dipped in Bisquick mix, pat dough in bottom and 1/2 inch up sides of baking dish.
• In same bowl, mix sour cream, mayonnaise and cheese until blended. Layer beef mixture, tomato and chiles over dough; spoon sour cream mixture over top.
• Bake 25 to 30 minutes or until edges of dough are light golden brown.

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower and carrots, cover, and steam until tender, 4 to 6 minutes. Drain and set aside.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt 2 tablespoons butter in a large skillet over medium heat. Stir flour into butter to make a smooth mixture; cook for 1 minute. Stir milk, sugar, salt, and black pepper into the flour mixture; continue cooking and stirring until the sauce thickens, 2 to 3 minutes. Fold cauliflower, carrots, peas, onion, green beans, green bell pepper, and garlic into the sauce to coat. Mix 1 cup Cheddar cheese into the vegetable mixture. Transfer the mixture to a 2 1/2-quart casserole dish. Sprinkle remaining Cheddar cheese over the dish.
• Bake in preheated oven until top is golden and cheese is bubbly, about 30 minute.