Beef Cobbler with Cheddar Bay (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1.5 lbs ground chuck
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, split
→ Topping
10 -
1 box Cheddar Bay Biscuit mixture
11 -
1 cup grated cheddar cheese
12 -
2 cups milk
13 -
1/4 cup butter, melted
14 -
Fresh parsley, chopped (optional for decoration)
# Instructions:
01 -
Turn your oven on to 350°F to warm up.
02 -
Toss your ground chuck into a big non-stick pan over medium-high heat. Throw in the chopped onions with the meat. Break up the beef thoroughly and keep cooking till it's no longer pink.
03 -
When your meat is done, dump in the cheddar soup, mushroom soup, milk, salt and pepper right into the pan. Mix everything together well.
04 -
Drop 1 cup of the grated cheddar into the pan and stir it up. Take the pan off the heat.
05 -
Give a 9 x 13 inch baking dish a good spray with cooking oil. Empty the beef mix into your dish and smooth it out flat. Scatter 1 cup of grated cheddar over the meat.
06 -
Empty the biscuit mix into a big bowl but save that seasoning packet for later. Add your grated cheddar and milk to the bowl. Stir until it's mostly smooth.
07 -
Dump the biscuit batter over your meat mixture in the dish.
08 -
Put your dish in the oven and let it cook until the top gets nice and brown all over, about 50-55 minutes.
09 -
Pull the dish from the oven. Mix the melted butter with that seasoning packet you saved. Brush this tasty mix all over the top.
10 -
Let your cobbler sit for 5 minutes so the butter soaks in and the filling gets thicker. Sprinkle some fresh parsley on top if you want. Dig in and enjoy your meal!
# Notes:
01 -
We use the popular seafood restaurant's cheesy biscuit mix for the top layer
02 -
Letting it cool down a bit makes the texture just right