Average Rating: 4.666666TOTAL TIME: Prep: 40 min. Bake: 15 min. + standing
YIELD: 8 servings.Ingredients
- 1 pound ground beef
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes with mild green chiles
- 1 can (10 ounces) enchilada sauce
- 1 teaspoon ground cumin
- 4 tablespoons chopped fresh cilantro or parsley, divided
- 1-1/2 cups biscuit/baking mix
- 1-1/2 cups shredded Colby-Monterey Jack cheese, divided
- 4 bacon strips, cooked and crumbled
- 2/3 cup 2% milk
- 1 large egg, lightly beaten
- Sour cream, optional
Instructions
- 1. Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 5-7 minutes; drain. Stir in beans, tomatoes, enchilada sauce and cumin; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes to allow flavors to blend, stirring occasionally. Stir in 2 tablespoons cilantro.
- 2. In a bowl, combine baking mix, 1/2 cup cheese, bacon and remaining cilantro. Add milk and beaten egg; stir just until a soft dough is formed. Spoon over beef mixture.
- 3. Bake, uncovered, until golden brown, 13-15 minutes. Sprinkle with remaining cheese; bake until cheese is melted, 2-3 minutes longer. Let stand 10 minutes before serving. If desired, serve with sour cream.
Nutrition Facts
1 serving: 373 calories, 18g fat (9g saturated fat), 83mg cholesterol, 949mg sodium, 30g carbohydrate (4g sugars, 4g fiber), 23g protein.