Ground Beef Cobbler
Ground Beef Cobbler has savory beef, tender vegetables and a cheesy biscuit topping for the perfect, easy to prep comfort food dinner recipe.
WEEKNIGHT FAMILY FRIENDLY DINNER IDEA
This Ground Beef Cobbler was inspired by the popular Chicken Cobbler recipe. It’s like a ground beef pot pie, but even easier. Doesn’t require as much work and the ingredients are super simple. You probably already have most of these ingredient in your pantry. It’s easy to customize and is a great meal for the whole family, even those picky eaters!
FREQUENTLY ASKED QUESTIONS:
I know someone will ask so I will give you my reasoning. I made this version with chicken broth and then beef broth. Everyone that taste tested for me preferred it with the chicken broth (also note: no one knew what I had changed between the two.) So I go by the majority here when creating and testing these recipes because that is a good indication of what the majority of folks out there will like but it was still super delicious with the beef broth and your crowd will still enjoy it so please substitute with beef broth if you like or if that is all you have on hand.
This dish is hearty enough to stand on its own, but if you’d like to add sides, try pairing it with your favorite vegetables like green beans, steamed broccoli, carrots, cauliflower, sweet potatoes, or a fresh green salad. You can’t go wrong with some Dinner Rolls or Garlic Bread.
You can grab a box of Bisquick, or use some of your Homemade Bisquick Mix instead. Honestly, after looking at the list of ingredients, they’re practically the same thing, just with cheese and garlic butter to spread on top.
Unfortunately no. Once you prepare the batter, the baking soda in that mix is activated. If it sits too long, it won’t puff up when baked. You can prepare the filling ahead of time though. Cover it and place it in the refrigerator. Then prepare the biscuit topping before baking. Keep in mind, the filling may take longer to cook because you’re starting from cold so you may want to let it come back to room temperature before baking so everything cooks evenly.
I think mushrooms would be a good addition to this casserole type dish. I don’t love mushrooms, but I think they’d work well with this flavor profile. You could also add diced potatoes. But, I’d suggest parboiling so they can get tender while finishing cooking in the cobbler. If you dice them up super small, you may be able to get away with not parboiling them first. You could even make this without any veggies too.
You can keep leftovers in the fridge for up to 4 days. You can freeze this dish in an airtight container for up to 1 month. I prefer to reheat the dish in the microwave or in the oven at 350˚F.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- ground beef
- diced yellow onion
- cream of chicken soup– I also think cream of mushroom soup would be another tasty option. You can always use whichever you can grab on sale at the store, or some of your Homemade Cream of Chicken Soup or Homemade Cream of Mushroom Soup. If you’re concerned about sodium intake, you can use a no sodium or low sodium option.
- bag frozen vegetables– any kind will work, whatever you prefer and have in the freezer. I used a mixture, but you could use just peas and carrots, or just corn or green beans, etc.
- chicken broth– or beef broth if that’s what you have on hand. You can grab a carton of it or use some Homemade Chicken Broth. If sensitive to salt, I suggest using a low sodium chicken broth or no sodium version, or control everything a bit easier by using that homemade version I linked to.
- garlic powder
- shredded Colby Jack cheese – any shredded cheese can be used. Want to add a little kick of spice? Try using paper jack cheese!
- Red Lobster Cheddar Bay Biscuit Mix– keep the seasoning packet because we will use it. I also shared another suggestion that you could use if you can’t find this biscuit mix, above in the FAQ (Frequently Asked Question) section.
- milk – just don’t use skim milk here. It’s too watery and the biscuit topping just doesn’t turn out as thick and fluffy.
- melted unsalted butter– you could use salted if that is all you have. You don’t need to adjust anything else.
HOW TO MAKE GROUND BEEF COBBLER
Preheat oven to 400˚F. Spray a 9×13-inch baking dish with nonstick cooking spray. To a large skillet, add the ground beef and onions over medium heat. Cook and crumble the meat until fully cooked (about 7 minutes). Drain any excess grease and add back the the skillet.
Add the cream of chicken soups, vegetables, broth, and seasonings to the skillet. Stir until combined.
Transfer the beef mixture to the prepared baking dish. Top with 1 cup shredded Colby Jack cheese.
In a bowl, prepare the biscuit mix with the milk and remaining ½ cup shredded Colby Jack cheese (setting aside the seasoning packet for later.) Mix until combined. Spread this mixture on top of ground beef mixture in the baking dish. Do your best to spread out as evenly as possible.
Bake on the middle oven rack for 40-45 minutes or until golden brown and biscuit topping is fully cooked. To a small bowl, add the melted butter and seasoning packet from the biscuit mix. Stir until combined. Use a pastry brush to coat the top of the golden crust.
Optional: top with freshly chopped parsley then serve.
CRAVING MORE RECIPES?
Ground Beef Cobbler
Ingredients
- 1 pound ground beef
- ½ cup diced yellow onion
- 2 (10.4 ounce) cans cream of chicken soup (or cream of mushroom)
- 12 ounce bag frozen vegetables
- 1 cup chicken broth (or beef broth)
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- ¼ teaspoon salt
- 11/2 cups shredded Colby Jack cheese (divided use)
- 11.36 ounce box Red Lobster Cheddar Bay Biscuit Mix (with seasoning packet)
- 1 ¾ cup milk
- ¼ cup (½ stick) melted unsalted butter
- 1 Tablespoon fresh chopped parsley (optional, can use dried parsley)
Instructions
- Preheat oven to 400˚F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- To a large skillet, add 1 pound ground beef and 1/2 cup diced yellow onion over medium heat. Cook and crumble the meat until fully cooked (about 7 minutes). Drain any excess grease and add back the the skillet.
- Add to the skillet 2 (10.4 ounce) cans cream of chicken soup , 12 ounce bag frozen vegetables, 1 cup chicken broth, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon dried parsley and 1/4 teaspoon salt. Stir until combined.
- Transfer the beef mixture to the prepared baking dish.
- Top with 1 cup shredded Colby Jack cheese.
- In a bowl, prepare 11.36 ounce box Red Lobster Cheddar Bay Biscuit Mix with 1 3/4 cup milk and remaining ½ cup shredded Colby Jack cheese (setting aside the seasoning packet for later.) Mix until combined. Spread this mixture on top of ground beef mixture in the baking dish. Do your best to spread out as evenly as possible.
- Bake in the middle oven rack for about 40-45 minutes or until golden brown and biscuit topping is fully cooked.
- To a small bowl, add 1/4 cup (½ stick) melted unsalted butter and seasoning packet from the biscuit mix. Stir until combined.
- Use a pastry brush to coat the top of the golden crust.
- Optional: top with 1 Tablespoon fresh chopped parsley (or a little dried parsley) then serve.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- This makes 6-8 servings.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This turned out perfect!! My husband couldn’t stop raving about how good it was so it will definitely be on our regular dinner rotation!
I used venison burger. It was fantastic
This was a huge hit in my house! I used golden mushroom soup and beef broth with a couple of splashes of Worcestershire sauce and it turned out great.
This recipe was incredible! Definitely making again.
Very tasty! Takes a while to cook, but it’s worth the wait. Want to try this recipe with sharp cheddar cheese instead of Colby Jack.
Your chicken cobbler is delicious can’t wait to try this.