Bubbly Golden Mexican Beef Cobbler Recipes

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BUBBLY & GOLDEN MEXICAN BEEF COBBLER



Bubbly & Golden Mexican Beef Cobbler image

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

1 pound ground beef
1 envelope reduced-sodium taco seasoning
3/4 cup water
1 jar (16 ounces) salsa
1 can (8-3/4 ounces) whole kernel corn, drained
2 cups shredded sharp cheddar cheese
3-1/3 cups biscuit/baking mix
1-1/3 cups 2% milk
1/8 teaspoon pepper

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



Mexican Ground Beef Casserole image

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

1 pound ground beef
1 small onion, finely chopped
1 ½ cups water
¼ cup salted butter
1 (6 ounce) package cornbread stuffing mix (such as Kraft® Stove Top®)
1 (14.5 ounce) can diced tomatoes with jalapeno
1 (10 ounce) can diced tomatoes with green chile peppers
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon hot pepper sauce (such as Tabasco®), or more to taste
1 (8.75 ounce) can sweet corn, drained
1 cup shredded Cheddar cheese

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



Beef and Vegetable Cobbler image

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

2 lbs beef, cut into 1 inch pieces
1/4 cup flour
1/4 cup olive oil
1 lb mushroom, halved
3 garlic cloves, minced
14 1/2 ounces beef broth
1 egg, beaten
1/4 cup milk
1 1/2 cups instant baking mix (such as Bisquick)
2 tablespoons chives, chopped
16 ounces frozen vegetables
1 large tomatoes, diced
sesame (optional) or poppy seed (optional)

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



Mexican Beef Cobbler image

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

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

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



Mexican Bubble Pizza image

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

1 1/2 lbs lean ground beef
1 (1 1/4 ounce) package old el paso taco seasoning mix
3/4 cup water
1 (10 3/4 ounce) can condensed tomato soup
1 (17 1/3 ounce) can pillsbury grands refrigerated corn biscuits or 1 (16 1/3 ounce) can Pillsbury Grands refrigerated buttermilk biscuits
8 ounces shredded cheddar cheese
2 cups lettuce, shredded
2 medium tomatoes, chopped
1 cup old el paso thick 'n chunky salsa
1 (2 1/4 ounce) can sliced ripe olives, drained
1 (8 ounce) container sour cream
3 green onions, sliced, if desired

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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