Pasta Beef Cobbler Recipes

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PASTA-BEEF COBBLER



Pasta-Beef Cobbler image

From Betty's Soul Food Collection... Hamburger Helper jumpstarts casserole-making. A touch of this and that make this one a winner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 8

Number Of Ingredients 11

1 pound lean ground beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 teaspoon seasoned salt
2 3/4 cups hot water
1 3/4 cups milk
1 package Betty Crocker™ Hamburger Helper™ beef pasta
2 tablespoons packed brown sugar
1/4 cup ketchup
1 1/2 cups Original Bisquick™ mix
2 eggs

Steps:

  • Heat oven to 375°F. In 10-inch skillet, cook beef, onion, bell pepper and seasoned salt over medium heat, stirring occasionally, until beef is brown; drain.
  • Stir hot water, 3/4 cup of the milk and the Sauce Mix into beef mixture. Stir in brown sugar and ketchup. Heat to boiling, stirring occasionally. Spoon beef mixture into ungreased rectangular baking dish, 13x9x2 inches; stir in uncooked pasta. Set aside.
  • In medium bowl, stir Bisquick mix, remaining 1 cup of the milk and the eggs until blended. Pour evenly over beef mixture.
  • Bake cobbler 30 to 35 minutes or until light golden.

Nutrition Facts : Calories 320, Carbohydrate 36 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 17 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 10 g, TransFat 1 1/2 g

FIESTA BEEF & CHEESE SKILLET COBBLER



Fiesta Beef & Cheese Skillet Cobbler image

I tweaked my beefy skillet cobbler until it achieved the wow factor. I must have gotten it right, as it's now a family tradition. Top it off with lettuce, avocado, cherry tomatoes and a dollop of sour cream. -Gloria Bradley, Naperville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 12

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

Steps:

  • 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., 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., 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 : Calories 373 calories, Fat 18g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 949mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 4g fiber), Protein 23g protein.

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