One Pot Mexican Skillet Bake - Beef and Cheese Cobbler

This One Pot Mexican Skillet Bake - Beef and Cheese Cobbler recipe is the perfect easy clean up meal for your busy nights.
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 373kcal
Author April Woods


  • 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.


Calories: 373kcal