Skillet Taco Cobbler ~ ground beef, black beans, tomatoes and corn come together in a nicely spiced base for tender, cheesy cornmeal biscuits.
Our Skillet Taco Cobbler recipe first appeared on RecipeGirl where I’m a contributor and occasionally post delicious recipes!
I’m a pushover when it comes to cobblers. Just the thought of something “cobbled” together gets my creative juices flowing. Sweet, savory or somewhere in between, cobblers are the answer for me when I need a one pan dish that covers all the bases.
This recipe makes a very good base “taco” meat that can be used for many delicious dishes. Think nachos, burritos, quesadillas and salads. I highly recommend setting aside a cup or two of the taco meat to add to hot cheese dip or queso for your next party. The cheesy cornmeal biscuits couldn’t be easier to make and are absolutely perfect baked on top of the taco meat. The cornmeal biscuits are not at all soggy, and are the perfect compliment to this well spiced Mexican favorite. Add more cheese to the taco meat if you want, you can hardly do anything wrong with this recipe.
We love to top this Skillet Taco Cobbler with all the yummy extras. A good squeeze of fresh lime juice, diced avocado, fresh cherry or grape tomatoes, shredded lettuce, red onion and extra cheese are a few of our go-to add-ins. Your family will ask for this easy weeknight meal, again and again!
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Ground beef, black beans, tomatoes and corn come together in a nicely spiced base for our tender, cheesy cornmeal biscuits.
- 1 tablespoon chili powder
- 1/4 teaspoon granulated garlic or garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon Sriracha dry seasoning optional
- 2 pounds ground beef
- 1 medium onion diced
- 1 1/2 cups frozen corn
- 1 (15 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can fire roasted diced tomatoes, do not drain
- 1 tablespoon cornstarch
- 1 cup water
- 2 tablespoons tomato paste
- 3/4 cup cornmeal
- 1/2 cup unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon packed light brown sugar
- 1/2 teaspoon salt
- 1 teaspoon dry Sriracha seasoning optional
- 4 tablespoons cold unsalted butter, cubed
- 2/3 cup shredded sharp cheddar cheese divided
- 2/3 cup buttermilk well shaken
Preheat 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 3-4 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, until crumbly. Using a spatula, gently fold in the buttermilk and 1/2 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.
This is not a soupy or saucy filling. It is drier than a bowl of chili. You can skip the cornmeal biscuits and use the beef, bean and corn mixture for tacos, burritos or salads. For a more saucy taco filling, add more tomato paste or a can of tomato sauce if desired.
Savory cobblers aren’t a new thing here at SRFD, in fact, some of our favorite recipes were developed out of our love for cobbling together delicious ingredients. Check out our Savory Winter Vegetable Cobbler layered with loads of vegetables and herbed biscuits, a seriously outstanding dish! In the summer when we’re overrun with garden tomatoes, I always make this crazy delicious Tomato Cobbler. And finally, we’ve even cobbled up a Chicken Pot Pie with Herb Biscuits – a must try pure comfort food recipe for sure!
For more taco-inspired recipes, check out this quick and easy Taco Soup from Barefeet in the Kitchen, and, you can’t go wrong with this easy and delicious Taco Pasta Salad from Wine & Glue. Don’t miss this One Pot Taco Casserole from Crazy for Crust – it’s perfect for a delicious weeknight meal!
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