Bisquick Cheeseburger Pie
This Bisquick cheeseburger pie is a simple, satisfying meal made with ground beef, cheese, and a savory Bisquick topping—ideal for a quick weeknight dinner.
Servings: 6 servings
Calories: 355kcal
Equipment
- 1 skillet use a 9" oven-safe skillet for a one-pot meal
- pie plate if not using an oven-safe skillet
- non-stick cooking spray
- wooden spoon
- small bowl
- whisk
Ingredients
Cheeseburger filling
- 1 pound lean ground beef I prefer 80/20
- 1 medium onion chopped (about 1 cup)
- ½ teaspoon salt or garlic salt
- 1 cup (4 ounces) shredded cheddar cheese
Bisquick topping
- ½ cup Original Bisquick™ mix or homemade Bisquick mix
- 1 cup milk or non-dairy milk - whole, 2%, 1%, or skim
- 2 large eggs
Instructions
- Preheat oven to 400°F. Spray a 9-inch pie dish with cooking spray, if not using a 9" oven-safe skillet.
Cheeseburger filling
- Brown ground beef and onion together in a skillet over medium heat (about 5 to 7 minutes). While cooking, use the back of a wooden spoon or meat chopper to crumble the ground beef.
- Drain fat from skillet. Sprinkle salt over cooked meat and onions.
- Spread ground beef and onions in the prepared pie plate. Top with shredded cheese.
Bisquick topping
- In small bowl, stir the Bisquick topping ingredients together with a whisk until blended. There may be small lumps. Pour into pie plate.
- Bake at 400)F for 25 minutes, or until a knife inserted in the center comes out clean. Top with your favorite garnishes, like sour cream, diced tomatoes, or chopped green onions. Serve warm.
Notes
TFN Pro Tip
Let the pie rest before slicing – After baking, allow the cheeseburger pie with Bisquick to rest for 5-10 minutes before slicing. This helps the filling set, making it easier to cut and serve without falling apart.
Recipe Variations
- Turn up the heat by mixing in diced bell peppers or jalapeños, then sprinkle in a pinch of paprika and garlic powder for extra depth. This variation adds a nice kick to your lineup of impossible pies.
- Add a savory crunch by topping the pie with crushed Ritz crackers and crispy bacon just before baking. For even more flavor, drizzle with a little melted butter to help the topping brown beautifully.
- Go Italian-style by swapping out the ground beef for Italian sausage and using shredded mozzarella. A few chopped dill pickles stirred into the meat mixture give a tangy twist that balances the richness.
- Make it a Mexican-inspired bake by using ground chorizo or pork, plus taco seasoning, diced tomatoes, green chilies, and black olives. Don’t forget to top it off with spicy shredded cheese and a few sliced pickles for a bold, fiesta-worthy dinner!
- You can assemble the pie and store it in the refrigerator for up to 24 hours before baking. If already baked, store leftovers in an airtight container and reheat in the oven at 350°F for 10-15 minutes.
- Store any leftover cheeseburger pie with Bisquick in an airtight container in the fridge for up to 3 days. To reheat, warm slices in the oven at 350°F for 10 minutes or microwave in 30-second intervals until heated through.
- Let the pie cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat in the oven.
- You can assemble the pie and store it in the refrigerator for up to 24 hours before baking. If already baked, store leftovers in an airtight container and reheat in the oven at 350°F for 10-15 minutes.
Nutrition
Serving: 1serving | Calories: 355kcal | Carbohydrates: 11g | Protein: 30g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 150mg | Sodium: 669mg | Potassium: 421mg | Fiber: 1g | Sugar: 4g | Vitamin A: 563IU | Vitamin C: 1mg | Calcium: 367mg | Iron: 2mg