Cheddar Beef Cobbler (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups shredded cheddar, keep 1 cup separate for topping
02 -
1/2 teaspoon black pepper
03 -
1/2 teaspoon table salt
04 -
10.5 oz cream of mushroom soup, condensed
05 -
10.5 oz cheddar soup, condensed
06 -
1 tablespoon minced garlic
07 -
1 yellow onion, chopped up small
08 -
1/2 cup whole milk
09 -
1.5 lbs of lean ground beef
→ Topping
10 -
1/4 cup melted butter
11 -
1 cup shredded cheddar
12 -
2 cups milk
13 -
1 packet Cheddar Bay Biscuit mix
14 -
Optional: fresh parsley, chopped for garnish
# Instructions:
01 -
Turn on your oven and let it warm up to 350°F.
02 -
Toss the ground beef into a large pan over medium-high heat. Mix in the chopped onion and stir as you break the beef apart and cook it until it’s no longer pink.
03 -
When the beef is ready, pour in the cheddar soup, mushroom soup, milk, salt, and pepper. Stir everything together until it’s all blended.
04 -
Take 1 cup of the shredded cheddar and mix it into the skillet. Take the skillet off the heat.
05 -
Coat a 9x13 inch pan lightly with cooking spray. Evenly spread the ground beef mixture into the pan. Sprinkle with 1 cup of cheddar cheese over the surface.
06 -
Empty the biscuit mix into a large bowl, ignoring the seasoning packet for now. Add the milk and shredded cheddar, stirring until it’s mostly smooth.
07 -
Spread the biscuit batter right over the meat mixture in the baking pan.
08 -
Slide the dish into the oven and bake for 50-55 minutes. Keep an eye out—the topping should turn golden brown all over.
09 -
Take the dish from the oven. Combine the seasoning packet with the melted butter and brush the mixture across the top of the cobbler.
10 -
Let the cobbler sit untouched for 5 minutes, so the butter soaks in and the filling firms up. Add parsley on top, if you’re using it, and dig in!
# Notes:
01 -
The topping includes Red Lobster Cheddar Bay Biscuit mix.
02 -
Letting the dish rest gives it the best texture.