Categories: Beef
Ingredients
- 1 lb ground beef
- 15 oz can black beans, rinsed and drained
- 14.5 oz can diced tomatoes with mild green chilies
- 10 oz can enchilada sauce
- 1 tsp ground cumin
- 4 tbsp chopped fresh cilantro, divided
- 1 1/2 cups biscuit/baking mix
- 1 1/2 cups shredded Colby-Jack, divided
- 4 bacon strips, cooked and crumbled
- 2/3 cup milk
- 1 large egg, lightly beaten
Directions
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Preheat oven to 400. In a 10-inch overproof skillet, cook beef over medium heat 5 minutes or until no longer pink, breaking into crumbles; drain. Stir in next 4 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Stir in 2 tbsp cilantro.
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In a bowl, mix baking mix, 1/2 cup cheese, bacon and remaining cilantro. Add milk and beaten egg; stir to make a soft dough. Spoon over beef mixture.
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Bake, uncovered, 13-15 minutes or until golden brown. Sprinkle with remaining cheese; bake 2-3 minutes more or until cheese is melted.