Cheddar Bay Ground Beef Cobbler (Print Version)
# Ingredients:
→ Base
01 -
1.5 lbs lean ground beef
02 -
1 yellow onion, diced
03 -
1 tablespoon chopped garlic
04 -
10.5 oz condensed cheddar soup
05 -
10.5 oz condensed cream of mushroom soup
06 -
1/2 cup milk
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon pepper
09 -
2 cups shredded cheddar cheese
→ Topping
10 -
1 box Cheddar Bay Biscuit mix
11 -
1 cup shredded cheddar cheese
12 -
2 cups milk
13 -
1/4 cup butter, melted
14 -
Fresh chopped parsley (optional)
# Instructions:
01 -
Preheat oven to 350°F.
02 -
Heat a large non-stick skillet over medium-high heat. Add the ground beef and diced onions. Break apart the ground beef and cook until fully browned.
03 -
Add chopped garlic, condensed cheddar soup, condensed cream of mushroom soup, milk, salt, and pepper to the skillet. Stir well to combine.
04 -
Stir in 1 cup of shredded cheddar cheese. Remove the skillet from the heat.
05 -
Spray a 9 x 13-inch baking dish with non-stick cooking spray. Pour the ground beef mixture into the dish and spread evenly. Sprinkle 1 cup of shredded cheddar cheese on top.
06 -
In a large bowl, add the biscuit mix (reserve the seasoning packet), shredded cheddar cheese, and milk. Stir until no large lumps remain.
07 -
Spread the biscuit batter evenly over the ground beef mixture in the baking dish.
08 -
Bake the dish in the oven until the biscuit topping is golden brown, approximately 50-55 minutes.
09 -
Combine melted butter with the reserved seasoning packet from the biscuit mix. Brush the mixture over the top of the cobbler after baking.
10 -
Allow the cobbler to rest for 5 minutes to let the butter soak in and the filling thicken. Sprinkle fresh chopped parsley on top, if desired.
11 -
Portion the cobbler and serve warm.
# Notes:
01 -
Letting the cobbler rest ensures the filling sets and prevents it from being too runny.