Beefy Cheddar Bay Cobbler (Printable Page)
# What You Need:
→ Base
01 -
1.5 lbs ground beef (not fatty)
02 -
1 yellow onion, chopped small
03 -
1 tablespoon minced garlic
04 -
10.5 oz cheddar soup concentrate
05 -
10.5 oz cream of mushroom soup concentrate
06 -
1/2 cup milk
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon pepper
09 -
2 cups grated cheddar cheese
→ Topping
10 -
1 box Cheddar Bay Biscuit mix
11 -
1 cup grated cheddar cheese
12 -
2 cups milk
13 -
1/4 cup butter, melted
14 -
Fresh parsley, chopped (if you want)
# How to Make It:
01 -
Get your oven hot at 350°F.
02 -
Put a big non-stick pan on medium-high. Throw in the beef and onions. Break the meat up and cook until it's not pink anymore.
03 -
Toss in your garlic, both soup concentrates, milk, salt, and pepper. Mix everything together well.
04 -
Add 1 cup of cheddar and stir it in. Take the pan off the heat.
05 -
Coat a 9 x 13-inch baking dish with cooking spray. Dump the meat mix in and level it out. Scatter 1 cup of cheddar on top.
06 -
In a big bowl, combine the biscuit mix (keep the seasoning packet aside), cheddar, and milk. Stir until it's mostly smooth.
07 -
Pour the biscuit stuff evenly over your meat layer.
08 -
Stick it in the oven until the top turns golden, about 50-55 minutes.
09 -
Mix your melted butter with the seasoning packet you saved. Brush this all over the top after it's done baking.
10 -
Let it sit for 5 minutes so the butter soaks in and the filling gets thicker. Sprinkle with fresh parsley if you feel fancy.
11 -
Cut into portions and enjoy while warm.
# Helpful Tips:
01 -
Taking a few minutes to let it cool down means your filling won't run all over your plate.