NEXT RECIPE >

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

Bubbly & Golden Mexican Beef Cobbler Recipe

Read Reviews
4 17 19
Publisher Photo
Add whatever you like to this Mexican beef cobbler to make it yours—black beans, sour cream, even guacamole! —Mary Brooks, Clay, Michigan
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 6 servings

Ingredients

  • 1 pound ground beef
  • 1 envelope reduced-sodium 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 pepper

Nutritional Facts

1 serving: 646 calories, 31g fat (14g saturated fat), 90mg cholesterol, 1877mg sodium, 59g carbohydrate (11g sugars, 3g fiber), 30g protein .

Directions

  1. 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 11x7-in. baking dish; layer with salsa, corn and cheese.
  2. In a large bowl, mix biscuit mix and milk just until blended; drop by tablespoonfuls over cheese (dish will be full). Sprinkle with pepper.
  3. 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


Reviews for Bubbly & Golden Mexican Beef Cobbler

AVERAGE RATING
(19)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (4)
3 Star
 (5)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
NevadaMike 244966
Reviewed Mar. 5, 2016

"Very yummy but a whole days worth of sodium in only one serving."

MY REVIEW
ninerite 244960
Reviewed Mar. 5, 2016

"Haven't made it, just wanted to respond to billiebeaver42. At the bottom of the recipe it does list the calorie count per serving...lots!"

MY REVIEW
debkepner 219131
Reviewed Jan. 29, 2015

"I have made this recipe several times. I used frozen corn not canned and substituted sweet cornbread as a topping instead of the biscuit mix!"

MY REVIEW
Juptr2 119167
Reviewed Apr. 28, 2014

"Very tasty! I had to improvise a little, all I had was a 13 by 9 baking dish and needed to add more biscuit mix, it layered pretty thin with the larger dish but was still very good. I will try this again and add the green chilies suggested below"

MY REVIEW
lolohiser 152744
Reviewed Jan. 24, 2014

"Good - not great."

MY REVIEW
Medic 716 139069
Reviewed Dec. 5, 2013

"We likes this, but next time will add black beans and olives to it."

MY REVIEW
SanityBreak202 195432
Reviewed Jun. 4, 2013

"Ok, so 2 out of 4 in this family liked it. The ones that didn't like it said too much biscuit (even after I cut the recipe) which made it dry. I did drain the salsa (it was chunky kind) since I read a lot of reviews that said it was too runny."

MY REVIEW
powellcou 189127
Reviewed May. 6, 2013

"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."

MY REVIEW
anne90 198007
Reviewed Feb. 18, 2013

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

MY REVIEW
nellie31 195430
Reviewed Jan. 10, 2013

"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."

Loading Image