Fiesta Beef & Cheese Skillet Cobbler
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
Total TimePrep: 40 min. Bake: 15 min. + standing
- 1 pound ground beef
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes with mild green chiles
- 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. cast-iron or other ovenproof skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 5-7 minutes; 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, until golden brown, 13-15 minutes. Sprinkle with remaining cheese; bake until cheese is melted, 2-3 minutes longer. Let stand 10 minutes before serving. If desired, serve with sour cream.
Nutrition Facts1 serving: 373 calories, 18g fat (9g saturated fat), 83mg cholesterol, 949mg sodium, 30g carbohydrate (4g sugars, 4g fiber), 23g protein.
Mar 8, 2016
Big hit with the family! Thank you for the great meal!
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.