1can14.5 ounce diced tomatoes with mild green chilis
1can10 ounce enchilada sauce
4tablespoonschopped fresh cilantrodivided
1 1/2cupsbiscuit baking mix
1 1/2cups6 ounces shredded colby-monterey jack cheese, divided
1large egglightly 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.
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