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!
1can14.5 ounce diced tomatoes with mild green chilis
1can10 ounce enchilada sauce
1teaspoonground cumin
4tablespoonschopped fresh cilantrodivided
1 1/2cupsbiscuit baking mix
1 1/2cups6 ounces shredded colby-monterey jack cheese, divided
4bacon stripscooked/crumbled
2/3cupmilk
1large egglightly beaten
optional: sour cream
Instructions
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.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.