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

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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
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 6 servings


  • 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.


  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

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NevadaMike User ID: 7590334 244966
Reviewed Mar. 5, 2016

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

ninerite User ID: 7406154 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!"

debkepner User ID: 1764750 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!"

Juptr2 User ID: 7341496 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"

lolohiser User ID: 5362556 152744
Reviewed Jan. 24, 2014

"Good - not great."

Medic 716 User ID: 4089259 139069
Reviewed Dec. 5, 2013

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

SanityBreak202 User ID: 2886293 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."

powellcou User ID: 5464683 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."

anne90 User ID: 7142106 198007
Reviewed Feb. 18, 2013

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

nellie31 User ID: 7017043 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."

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