I tweaked my beefy skillet cobbler until it achieved the wow factor. I must have gotten it right, as it's now a family tradition. Top it off with lettuce, avocado, cherry tomatoes and a dollop of sour cream. —Gloria Bradley, Naperville, Illinois
- 1 pound ground beef
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes with mild green chilies
- 1 can (10 ounces) enchilada sauce
- 1 teaspoon ground cumin
- 4 tablespoons chopped fresh cilantro or parsley, divided
- 1-1/2 cups biscuit/baking mix
- 1-1/2 cups shredded Colby-Monterey Jack cheese, divided
- 4 bacon strips, cooked and crumbled
- 2/3 cup 2% milk
- 1 large egg, lightly beaten
- Sour cream, optional
- Preheat oven to 400°. In a 10-in. ovenproof skillet, cook beef over medium heat 5-7 minutes or until no longer pink, breaking into crumbles; drain. Stir in beans, tomatoes, enchilada sauce and cumin; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes to allow flavors to blend, stirring occasionally. Stir in 2 tablespoons cilantro.
- In a bowl, combine baking mix, 1/2 cup cheese, bacon and remaining cilantro. Add milk and beaten egg; stir just until a soft dough is formed. Spoon over beef mixture.
- Bake, uncovered, 13-15 minutes or until golden brown. Sprinkle with remaining cheese; bake 2-3 minutes longer or until cheese is melted. Let stand 10 minutes before serving. If desired, serve with sour cream. Yield: 8 servings.
Originally published as Fiesta Beef & Cheese Skillet Cobbler in Simple & Delicious February/March 2016
Reviews for Fiesta Beef & Cheese Skillet Cobbler
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Reviewed Mar. 8, 2016
"Big hit with the family! Thank you for the great meal!"
Reviewed Feb. 14, 2016
"The cheesy bacon biscuits on top of this are fantastic! They really add a special touch to the beef and been filling."