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

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

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 equals 646 calories, 31 g fat (14 g saturated fat), 90 mg cholesterol, 1877 mg sodium, 59 g carbohydrate, 3 g fiber, 30 g 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
(17)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (4)
3 Star
 (4)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Mar. 5, 2016

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

MY REVIEW
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
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
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
Reviewed Jan. 24, 2014

"Good - not great."

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