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Fiesta Beef & Cheese Skillet Cobbler


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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 Facts

1 serving: 373 calories, 18g fat (9g saturated fat), 83mg cholesterol, 949mg sodium, 30g carbohydrate (4g sugars, 4g fiber), 23g protein.


Average Rating: 4.333333
  • sarahjo83
    Mar 8, 2016

    Big hit with the family! Thank you for the great meal!

  • curlylis85
    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.

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