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Skillet Taco Cobbler

Ground beef, black beans, tomatoes and corn come together in a nicely spiced base for our tender, cheesy cornmeal biscuits.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican
Servings: 8
Author: Tricia


For the meat:

  • 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

For the cornmeal biscuits:

  • 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.