Mexican Beef Cobbler made with ground beef, beans, spices, biscuit mix, and melty cheese is flavorful, filling, and deeply satisfying. And bonus, it’s all prepared in one skillet!
Is there anything more glorious than a dish that creates virtually no clean up? Why yes, yes there is. A recipe that makes no mess AND tastes delicious.
This Mexican Beef Cobbler is super simple to make, uses one pot and one bowl, and wow. Wow, wow, wow, delicious. Savory cheese biscuits over hearty beef and beans – my husband LOVED this one and told me to definitely not give any to the neighbors! Hah! We served it with a side of oven roasted broccoli and easy peanut butter cookies.
Mexican Beef Cobbler
Mexican Beef Cobbler Ingredients
- Ground beef
- Black beans, rinsed/drained
- Diced tomatoes with mild green chilis
- Enchilada sauce
- Ground cumin
- Fresh cilantro, divided
- Biscuit baking mix
- Colby-monterey jack cheese, shredded
- Bacon strips, cooked/crumbled
- Egg, lightly beaten
- Optional: sour cream
How do you make a Mexican beef cobbler?
⭐ First, cook beef over medium heat until no longer pink, drain. Stir in beans, tomatoes, enchilada sauce, and cumin; bring to a boil. Reduce heat; simmer, uncovered to allow the flavors to blend, stirring occasionally. Stir in cilantro.
⭐ Next, in a bowl, combine the baking mix, cheese, bacon, and cilantro. Add milk and beaten egg; stir just until a soft dough forms (it may be on the wet side). Spoon over beef mixture.
⭐ Finally, bake, uncovered, until golden brown. Sprinkle remaining cheese and continue baking until cheese is melted. Let stand to set before serving.
Do you make New Year’s resolutions? We don’t make resolutions so much as set goals – and one of those being more family meals around the table. I’m pleased to say that two weeks in, we’ve been achieving our bench-mark of at least two meals at the table per week.
Exceeding it, in fact! It’s easy to brush off dinner around the table when you’re busy and stressed, but every time we do it I’m glad we did. It’s kind of like hitting the gym – you’re never sorry after it’s over
This recipe was totally convenient because not only did it make very little mess (and taste delicious), but I only had to add two things to my shopping list: ground beef and fresh cilantro. Everything else was stocked in the pantry and ready to go.
So, this One Pot Mexican Skillet Bake – Beef and Cheese Cobbler recipe is perfect if you’re doing a pantry clean-out challenge!
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How to Make Mexican Beef Cobbler
Mexican Beef Cobbler
- 1 pound ground beef
- 1 can 15 ounce black beans, rinsed/drained
- 1 can 14.5 ounce diced tomatoes with mild green chilis
- 1 can 10 ounce enchilada sauce
- 1 teaspoon ground cumin
- 4 tablespoons chopped fresh cilantro divided
- 1 1/2 cups biscuit baking mix
- 1 1/2 cups 6 ounces shredded colby-monterey jack cheese, divided
- 4 bacon strips cooked/crumbled
- 2/3 cup milk
- 1 large egg lightly beaten
- optional: sour cream
- Preheat oven to 400 degrees. In a 10 inch oven proof skillet, cook beef over medium heat for 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 for 20 minutes to allow the flavors to blend, stirring occasionally. Stir in 2 tablespoons cilantro.
- In a bowl, combine the baking mix, 1/2 cup cheese, bacon, and remaining cilantro. Add milk and beaten egg; stir just until a soft dough forms (it may be on the wet side). Spoon over beef mixture.
- Bake, uncovered, for 13 - 15 minutes or until golden brown. Sprinkle remaining cheese; bake 2 - 3 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
This post was originally partnered with Taste of Home and Blog Meets Brand. All opinions belong to Mama Loves Food.
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From Taste of Home:
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Makes 8 servings. Per serving: 373 cal, 18g fat, 83mg chol, 949mg sodium, 30g carb, 23g protein.