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Mexican Beef Cobbler

Just like shepherd's pie, add whatever you like to make it yours—black beans, sour cream, even guacamole!—Mary Brooks, Clay, Michigan
  • Total Time
    Prep: 20 min. Bake: 35 min.
  • Makes
    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

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.

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