Herald's Impossibly Easy Cheeseburger Pie

Herald's Impossibly Easy Cheeseburger Pie

Herald 0

"Easy, quick, and your family will love it! What more could you ask for?"

Ingredients 45 m {{adjustedServings}} servings 403 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 403 kcal
  • 20%
  • Fat:
  • 29 g
  • 45%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 22.1 g
  • 44%
  • Cholesterol:
  • 149 mg
  • 50%
  • Sodium:
  • 554 mg
  • 22%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 10 inch deep dish pie plate.
  2. Heat a large skillet over medium heat. Add ground beef, onion, and garlic; cook and stir until beef is brown. Drain off fat. Spread into prepared pie plate.
  3. Sprinkle meat with salt, black pepper, and oregano. Arrange tomato slices over meat, spread shredded cheese on top.
  4. In a small bowl, mix together baking mix, milk and eggs. Pour over cheese.
  5. Bake for about 25 minutes, or until knife inserted in center comes out clean. Cool for 5 minutes before serving.
Tips & Tricks
Beef Pot Pie III

See how to make a simple pot pie with beef and all the veggies.

Ground Beef Shepherd’s Pie

See a quick-and-easy version of beefy shepherd’s pie.

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Reviews 86

  1. 114 Ratings


I give this 5 stars only because of my addition. I have made this before, and not been impressed with it. But I added 1 drained can of Rotel Original (tomatoes and chilies. It added just the "kick" this recipe needs! My husband and I pratically inhaled it, it was so good! Hahahaha

Sue, aka Ethel's daughter

Never made an “impossible pie” before. I ALTERED THE BAKING (like my Betty Crocker Cookbook suggested for their Impossible Cheeseburger Pie) … I had about 2 lbs. good ground beef, so I increased the whole recipe to fit a buttered 9 x 13” pan. First, I separately lightly salted and sautéed my small chopped onion in a little butter until nicely golden, added that to the already browned, drained ground beef (I did not ‘mash’ the ground beef very fine; wanted some chunks!), light salt/pepper (NO garlic, nor oregano). Because of my larger pan, I used 1 cup Bisquick, 4 eggs, 2 cups nonfat milk [30 seconds in the blender], baked 25 minutes; THEN, added a thinly sliced large tomato to cover the top, and topped it all off with plenty of my hand-shredded Colby-jack cheese, baked again for about 8-10 minutes more (still at 400 degrees); Then let it set for 10 minutes, cut into large squares and served. DH and I both really liked this and would make it exactly the same next time and the simplicity of the ingredients made it just perfect. The leftovers heated well in the microwave. This will be great for fussy nieces/nephews or any potluck/company, served with a salad. This looks very nice with the fresh tomato and cheese, and served large squares directly from my pretty red 9 x 13” pan. Yum, will make this recipe again. The “cheeseburger” idea really works with this simple casserole. Herald, gotta love ya! ~ Thanks.~


I had a very similar recipe years ago that I lost. I was excited to find this one again because the family always liked it so much. This recipe is simple and quick. I did make a few changes. Left out the tomatoes, no one likes them at our house. I also added a couple of teaspoons of prepared mustard to the topping. My old recipe had it, and I thought it added a little extra.