BUBBLY & GOLDEN MEXICAN BEEF COBBLER
Add whatever you like to this Mexican beef cobbler to make it yours-black beans, sour cream, even guacamole! -Mary Brooks, Clay, Michigan
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef over medium heat for 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water. Bring to a boil; cook until liquid is evaporated. Transfer to an 11x7-in. baking dish; layer with salsa, corn and cheese., In a large bowl, mix biscuit mix and milk just until blended; drop by tablespoonfuls over cheese (dish will be full). Sprinkle with pepper., Bake, uncovered, at 350° for 35-45 minutes or until bubbly and topping is golden brown.
Nutrition Facts : Calories 646 calories, Fat 31g fat (14g saturated fat), Cholesterol 90mg cholesterol, Sodium 1877mg sodium, Carbohydrate 59g carbohydrate (11g sugars, Fiber 3g fiber), Protein 30g protein.
MEXICAN GROUND BEEF CASSEROLE
I created this Mexican ground beef casserole when I wanted something different that I could make ahead if I wanted to. Double the recipe for company!
Provided by AndreaF.
Categories Main Dish Recipes Casserole Recipes
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- While the beef is cooking, make stuffing. Bring water and butter to a boil in a medium saucepan. Stir in stuffing mix; cover. Remove from heat. Let stand for 5 minutes. Fluff with a fork.
- Stir diced tomatoes, chili powder, cumin, and hot sauce into the beef mixture. Simmer for 2 minutes. Add corn and Cheddar cheese. Simmer until cheese is melted completely, about 1 minute. Transfer mixture to a casserole dish. Spread cornbread stuffing evenly over the top.
- Bake in the preheated oven until browned, 20 to 30 minutes.
Nutrition Facts : Calories 455.5 calories, Carbohydrate 32.9 g, Cholesterol 92 mg, Fat 25.8 g, Fiber 3.6 g, Protein 23.8 g, SaturatedFat 13.5 g, Sodium 1306.8 mg, Sugar 3.6 g
BEEF AND VEGETABLE COBBLER
I got this off of those free recipe cards they send you to try and get you to order. I had no need to order, as I've got the Zaar :) If you're short on time, substitute refrigerated biscuit dough for the 'homemade' cobbler top.
Provided by JESMom
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Toss meat in the flour until coated; reserve leftover flour.
- Heat oil in a heavy pot over medium heat; brown meat. Add mushrooms and garlic, stirring constantly for about 1 minute. Stir in reserved flour and beef broth. Bring to a boil.
- Cover and simmer over low heat for 25 minutes.
- Mix egg and milk; set aside 1 Tablespoon.
- Combine baking mix and chives in a medium bowl; stir in egg mixture until moistened.
- Knead until dough forms. Roll dough to fit a 13 X 9 baking dish. Cut the dough into 12 rectangles.
- Add frozen veggies and tomato to the meat mixture and transfer to the baking dish.
- Place rectangles on top of the mixture, fitting closely together. Brush the egg mixture over the top. Top with sesame or poppy seeds, or both, if desired.
- Bake until crust is golden and filling is bubbly, 20-25 minutes.
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
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts :
MEXICAN BUBBLE PIZZA
In this easy casserole-style pizza, strips of biscuit dough bake right in with taco-seasoned ground beef. This recipe appeared in the Pillsbury 2000 bake off and is from Karen Hamilton, Titonka, IA.
Provided by Judy81350
Categories Meat
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375°F
- Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix, water and soup; mix well. Bring to a boil. Reduce heat to low; simmer 3 minutes. Remove from heat.
- Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Add pieces to ground beef mixture; stir gently. Spoon mixture into ungreased 13x9-inch pan.
- Bake at 375°F for 18 to 23 minutes or until sauce is bubbly and biscuits are golden brown. Remove from oven. Sprinkle with cheese. Return to oven; bake an additional 8 to 10 minutes or until cheese is bubbly.
- To serve, cut pizza into 8 squares. Top each serving with lettuce, tomatoes, salsa, olives, sour cream and onions.
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