Bubbly & Golden Mexican Beef Cobbler

Name: Bubbly & Golden Mexican Beef Cobbler
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 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 shredded sharp cheddar cheese; 3-1/3 cups biscuit/baking mix; 1-1/3 cups 2% milk; 1/8 teaspoon pepper

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

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 shredded sharp cheddar cheese
3-1/3 cups biscuit/baking mix
1-1/3 cups 2% milk
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 11x7-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 pepper.
Bake, uncovered, at 350° for 35-45 minutes or until bubbly and topping is golden brown.

Nutrition Facts

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

Originally published as Mexican Sheppards Pie in Taste of Home August/September 2012

Reviews

My Review

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Average Rating:

slocook805

Jan 25, 2018

A bit on the bland side as written and skimpy sized portions, we had this for dinner not as an hors d'oeuvre that's why the 4 stars, However easy enough to customize to your own taste. I made this in a deep dish 9x12 instead a 7x11 and increased the ground beef to 2 lbs, added a 15 oz can of corn instead of the little can, a 15 oz can of pinto beans, 3 minced serrano peppers, 1 lg can of small black olives, 1/2 cup of chopped onion and 3 cloves of garlic run through a rasp. Cheese I don't measure because you just can never have too much of it. There was no need to increase the biscuit mix as it made plenty but I did use whole milk because low or non fat dairy is never in our house. Since we had just this and no salad the 2 of us had it for 3 nights total.
Kris Hodges

Jul 24, 2017

Strange name, isn't cobbler a fruit filled dish?
2124arizona

Jul 8, 2017

This Mexican cobbler is different, but tasty!! I'll be fixing this again!!
NevadaMike

Mar 5, 2016

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

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

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

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

Jan 24, 2014

Good - not great.
Medic 716

Dec 5, 2013

We likes this, but next time will add black beans and olives to it.
SanityBreak202

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.