Fiesta Beef & Cheese Skillet Cobbler

• 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

1. Preheat oven to 400u0b0. 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.

ground beef, black beans, tomatoes, enchilada sauce, ground cumin, fresh cilantro, biscuitbaking, cheese, bacon, milk, egg, sour cream

Taken from www.tasteofhome.com/recipes/fiesta-beef-cheese-skillet-cobbler/ (may not work)