Ingredients
Scale
- 1.5 lbs lean ground beef
- 1 yellow onion, diced
- 1 tablespoon chopped garlic
- 10.5 oz condensed cheddar soup
- 10.5 oz condensed cream of mushroom soup
- ½ cup milk
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cups shredded cheddar cheese
Topping
- 1 box Cheddar Bay Biscuit mix
- 1 cup shredded cheddar cheese
- 2 cups milk
- ¼ cup butter, melted
- fresh chopped parsley
Instructions
- Preheat oven to 350F.
- Drop the ground beef into a large non stick skillet over medium-high heat.
- Add the diced onions to the skillet with the ground beef.
- Crumble the ground beef well and continue cooking until it is fully browned.
- Once the ground beef is fully cooked, add the cheddar soup, mushroom soup, milk, salt and pepper to the skillet. Stir until all of the ingredients are well combined.
- Add 1 cup of the shredded cheddar cheese to the skillet and stir. Remove the skillet from the heat.
- Spray a 9 x 13 inch baking dish with cooking spray.
- Pour the ground beef mixture into the baking dish and spread it out evenly.
- Sprinkle 1 cup of shredded cheddar cheese over the ground beef.
- Pour the biscuit mix into a large mixing bowl and set aside the seasoning packet.
- Add the shredded cheddar and milk to the bowl. Stir untl no large lumps remain.
- Pour the biscuit batter over the ground beef mixture in the baking dish.
- Place the baking dish in the oven and bake the cobbler until the biscuit topping is nicely browned all across the top. 50 – 55 minutes.
- Remove the cobbler from the oven.
- Combine the melted butter and the packet of seasoning from the biscuit mix.
- Brush the butter mixture over the top of the cobbler.
- Leave the cobbler to rest for 5 minutes to let the butter soak in and allow the filling to thicken up.
- Sprinkle fresh chopped parsley on top if desired.
- Serve and enjoy!