Lunch: Fiesta Beef & Cheese Skillet Cobbler Recipe

Ingredients

1 pound ground beef
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies
1 can (10 ounces) enchilada sauce
1 teaspoon ground cumin
4 tablespoons chopped fresh cilantro or parsley, divided
1-1/2 cups biscuit/baking mix
1-1/2 cups shredded Colby-Monterey Jack cheese, divided
4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
2/3 cup 2% milk
1 large egg, lightly beaten
Sour cream, optional

Instructions

Preheat oven to 400 °. In a 10-in. ovenproof skillet, cook beef over medium heat 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, 20 minutes to allow flavors to blend, stirring occasionally. Stir in 2 tablespoons cilantro.
In a bowl, combine baking mix, 1/2 cup cheese, bacon and remaining cilantro. Add milk and beaten egg; stir just until a soft dough is formed. Spoon over beef mixture.
Bake, uncovered, 13-15 minutes or until golden brown. Sprinkle with remaining cheese; bake 2-3 minutes longer or until cheese is melted. Let stand 10 minutes before serving. If desired, serve with sour cream.

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