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Bubbly & Golden Mexican Beef Cobbler Recipe

Bubbly & Golden Mexican Beef Cobbler Recipe photo by Taste of Home

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Add whatever you like to this Mexican beef cobbler to make it yours—black beans, sour cream, even guacamole! —Mary Brooks, Clay, Michigan

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Bubbly & Golden Mexican Beef Cobbler Recipe

Prep: 20 min. Bake: 35 min.

Yield: 6 Servings

20 35 55

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1 envelope taco seasoning
3/4 cup water
1 jar (16 ounces) salsa
1 can (8-3/4 ounces) whole kernel corn, drained
2 cups (8 ounces) shredded sharp cheddar cheese
3-1/3 cups biscuit/baking mix
1-1/3 cups 2% milk
1/8 teaspoon salt
1/8 teaspoon pepper

Directions

In a large skillet, cook beef over medium heat for 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water. Bring to a boil; cook until liquid is evaporated. Transfer to an 11-in. x 7-in. baking dish; layer with salsa, corn and cheese.
In a large bowl, mix biscuit mix and milk just until blended; drop by tablespoonfuls over cheese (dish will be full). Sprinkle with salt and pepper.
Bake, uncovered, at 350° for 35-45 minutes or until bubbly and topping is golden brown. Yield: 6 servings.

Originally published as Bubbly & Golden Mexican Beef Cobbler in Taste of Home August/September 2012, p61

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Reviews for Bubbly & Golden Mexican Beef Cobbler

Bubbly & Golden Mexican Beef Cobbler

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Reviewed on May. 06, 2013 by powellcou

My family of 6 loved this recipe. It was a little watery with the salsa added. I ended up draining some out after cooking. I added a can of black beans with the meat. I will probably add even more black beans next time. There was a lot of biscuit, but we really liked it. I won't change that next time.

Reviewed on Feb. 18, 2013 by anne90

My family loves this recipe it is always a hit with everyone!

Reviewed on Jan. 10, 2013 by nellie31

The concept was good and I would make again, but I would reduce the amount of water and milk in the recipe to 2/3 cup water and 1 cup of milk for the topping. I think the batter would be thicker and the filling would be thicker with reduced water amount.

Reviewed on Jan. 07, 2013 by scrapbearz

I made this last night for supper. The flavors of the meat were tasty. None of us likes the large amounts of biscuit on top. About half the amount would have been perfect. The topping ends up soaking up the salsa liquid, which is tasty, but leaves the topping a little dry.

Reviewed on Sep. 21, 2012 by cuznjanni

Wonderful flavor, easy to make can add anything you like.

Reviewed on Sep. 17, 2012 by beaker4

We liked this too, but agree with other reviewers to cut the amount of biscuit topping.

Reviewed on Aug. 02, 2012 by aug2295

This was really well received at my house. Nice flavor and east to make.

Reviewed on Jul. 22, 2012 by MsSherm

This recipe is disgusting. The topping is too thick and the meat filling is an insult to true Shepherd's Pie. The filling would taste better with maybe some crumbled tortilla chips and a little cheese on top.

Reviewed on Jul. 19, 2012 by billiebeaver42

added 2 small cans diced green chilies and it turned out awesome. we really enjoyed this recipe I would rfeally like to see calorie count per serving on all these recipes.

Reviewed on Jul. 18, 2012 by ssminn23

My family and I enjoyed this dish; it was delicious! The only thing I might change next time is the ratio of beef mixture to topping. I would increase the amount of beef or decrease the amount of biscuit topping next time.