Skillet Taco Cobbler

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A delicious spicy ground beef and bean base topped with cheesy cornmeal biscuits!

Prep Time30

Cook Time25

Total Time55

Course: Main Course

Cuisine: American

Keyword: skillet, tacos

Servings: servings

Preheat the oven to 450 degrees.
Combine the all the spices together in a small bowl (chili powder through Sriracha). Set aside.
In a large ovenproof skillet, cook and crumble the ground beef until almost done. Drain off most of the fat leaving about 3 tablespoons. Add the diced onion and all the seasonings. Cook the mixture over medium-high heat for 3 to 4 minutes, stirring frequently.
Combine the cornstarch with 1 cup of water, stirring until well blended. Pour the water mixture over the ground beef, and add the tomato paste. Bring to a simmer. Fold in the corn, black beans and fire roasted tomatoes. Turn the heat to low and keep the taco meat warm while preparing the biscuits.

In a medium mixing bowl, whisk together the cornmeal, flour, baking powder, brown sugar, salt and Sriracha, if using. Add the butter and work it into the cornmeal mixture using your fingers or a pastry blender, until crumbly. Using a spatula, gently fold in the buttermilk and ½ cup of the cheese until combined.
Using an ice cream scoop, drop 12 mounds of the cornmeal dough on top of the taco meat, spacing them about an inch apart.
Place the skillet on a large rimmed baking sheet (in case it bubbles over) and bake for 25-30 minutes or until the filling is bubbling and the biscuits are golden brown. Remove from the oven and sprinkle with the remaining cheddar cheese. Allow the cobbler to rest 5 minutes before serving.
Serve in a bowl with your favorite taco toppings such as: shredded lettuce, cheese, queso dip, chopped red onion, fresh diced tomatoes, guacamole or avocado, cilantro, salsa, sour cream and bottled hot sauce.