Cheddar Bay Ground Beef Cobbler fans, get ready for a savory and comforting meal! Imagine layers of seasoned ground beef topped with rich cheddar cheese and flaky biscuits. Perfect for cozy evenings, casual family dinners, or any occasion where comfort food is needed.
Why Make This Recipe
This Cheddar Bay Ground Beef Cobbler is not just a meal; it’s an experience. The blend of creamy soups, tender beef, and a crispy biscuit topping satisfies everyone. Plus, it’s easy to prepare, making it a great option for busy weeknights. If you’re a fan of Cheddar Bay Biscuits, you’ll love how they elevate this hearty dish.
How to Make Cheddar Bay Ground Beef Cobbler
Ingredients
- 680 g lean ground beef
- 1 yellow onion, diced
- 250 g shredded cheddar cheese, divided
- 1 can (about 305 g) condensed cheddar cheese soup
- 1 can (about 305 g) condensed cream of mushroom soup
- 1 box Cheddar Bay Biscuit mix
- 480 ml milk
- 60 ml butter, melted
Directions
- Preheat your oven to 175°C and grease a baking dish that measures 33×23 cm.
- In a non-stick skillet, cook the lean ground beef and diced onion over medium-high heat until the meat is browned and the onion is translucent. Drain any excess fat.
- Transfer the cooked beef and onion mixture into the prepared baking dish. Add the condensed cheddar cheese soup, cream of mushroom soup, and half of the shredded cheddar cheese. Stir everything together evenly.
- In a separate bowl, mix the Cheddar Bay Biscuit mix with the milk and melted butter until a soft dough forms.
- Spoon the biscuit dough evenly over the beef mixture. Sprinkle the remaining cheddar cheese on top.
- Bake uncovered for about 45–50 minutes at 175°C, or until the biscuits are golden and cooked through.
- Allow the cobbler to rest for 10 minutes before serving. This helps ensure cleaner portions.
How to Serve Cheddar Bay Ground Beef Cobbler
Serve this cobbler hot right from the oven. It’s perfect as a stand-alone meal, but you can also pair it with a side salad or some steamed vegetables for a balanced dinner. Everyone will enjoy digging in and discovering the tasty layers of beef and cheese.
How to Store Cheddar Bay Ground Beef Cobbler
To store any leftovers, let the dish cool completely and then cover it with plastic wrap or aluminum foil. It can be kept in the refrigerator for up to 3 days. Reheat individual servings in the microwave or warm up the whole dish in the oven until heated through.
Tips to Make Cheddar Bay Ground Beef Cobbler
- For added flavor, consider adding your favorite seasonings, like garlic powder or black pepper, to the ground beef while cooking.
- You can substitute lean ground beef with ground turkey for a lighter version, or even use leftovers from dishes like Ground Beef and Cabbage if you have some on hand.
- Don’t skip the resting time after baking! It makes serving easier and keeps the layers intact.
Variation
Feel free to add vegetables like peas or corn into the beef mixture before baking. This will increase the nutritional value and add more flavor. Additionally, you can experiment by using different types of cheese or biscuit mixes to suit your taste.
FAQs
Can I use frozen ground beef for this recipe?
Yes, you can use frozen ground beef. Just be sure to fully thaw it before cooking.
Can this recipe be made ahead of time?
Yes, you can prepare the beef mixture ahead of time and assemble the cobbler right before baking.
What should I do if my biscuits are not cooking through?
If the biscuits aren’t cooking through, you may need to extend the baking time slightly. Make sure the oven temperature is accurate and consider using an oven thermometer for best results.
Cheddar Bay Ground Beef Cobbler
Ingredients
Main Ingredients
- 680 g lean ground beef
- 1 pc yellow onion, diced
- 250 g shredded cheddar cheese, divided
- 1 can (about 305 g) condensed cheddar cheese soup
- 1 can (about 305 g) condensed cream of mushroom soup
- 1 box Cheddar Bay Biscuit mix
- 480 ml milk
- 60 ml butter, melted
Instructions
Preparation
- Preheat your oven to 175°C and grease a baking dish that measures 33×23 cm.
- In a non-stick skillet, cook the lean ground beef and diced onion over medium-high heat until the meat is browned and the onion is translucent. Drain any excess fat.
- Transfer the cooked beef and onion mixture into the prepared baking dish. Add the condensed cheddar cheese soup, cream of mushroom soup, and half of the shredded cheddar cheese. Stir everything together evenly.
- In a separate bowl, mix the Cheddar Bay Biscuit mix with the milk and melted butter until a soft dough forms.
- Spoon the biscuit dough evenly over the beef mixture. Sprinkle the remaining cheddar cheese on top.
Baking
- Bake uncovered for about 45–50 minutes at 175°C, or until the biscuits are golden and cooked through.
- Allow the cobbler to rest for 10 minutes before serving.
