Mexican Beef Cobbler

Name: Mexican Beef Cobbler
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings.
Ingredients: 1-1/2 pounds ground beef; 1 envelope taco seasoning; 1 jar (16 ounces) salsa; 1 can (8-3/4 ounces) whole kernel corn, drained; 2 cups shredded sharp cheddar cheese; 1-1/2 cups biscuit/baking mix; 1/2 cup 2% milk; 1/8 teaspoon freshly ground pepper

Just like shepherd's pie, add whatever you like to make it yours—black beans, sour cream, even guacamole!—Mary Brooks, Clay, Michigan

Ingredients

1-1/2 pounds ground beef
1 envelope taco seasoning
1 jar (16 ounces) salsa
1 can (8-3/4 ounces) whole kernel corn, drained
2 cups shredded sharp cheddar cheese
1-1/2 cups biscuit/baking mix
1/2 cup 2% milk
1/8 teaspoon freshly ground pepper

Directions

In a large skillet, cook beef over medium heat for 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning, salsa and corn; heat through. Transfer to an 11x7-in. baking dish; sprinkle with cheese.
In a small bowl, mix biscuit mix and milk just until blended; drop by tablespoonfuls over cheese. Sprinkle with pepper.
Bake, uncovered, at 350° for 35-45 minutes or until bubbly and topping is golden brown.

Originally published as Mexican Sheppards Pie in Ground Beef 2013 Bookazine

Reviews

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Average Rating:

climbergirl

May 6, 2015

This was pretty good. I liked the flavors and it was an interesting mix with the biscuits on top. I made biscuits from scratch and used that on top instead of biscuit mix.