Categories: Beef

Ingredients

• 1 lb ground beef
• 15 oz can black beans, rinsed and drained
• 14.5 oz can diced tomatoes with mild green chilies
• 10 oz can enchilada sauce
• 1 tsp ground cumin
• 4 tbsp chopped fresh cilantro, divided
• 1 1/2 cups biscuit/baking mix
• 1 1/2 cups shredded Colby-Jack, divided
• 4 bacon strips, cooked and crumbled
• 2/3 cup milk
• 1 large egg, lightly beaten

Directions

1. Preheat oven to 400. In a 10-inch overproof skillet, cook beef over medium heat 5 minutes or until no longer pink, breaking into crumbles; drain. Stir in next 4 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Stir in 2 tbsp cilantro.

2. In a bowl, mix baking mix, 1/2 cup cheese, bacon and remaining cilantro. Add milk and beaten egg; stir to make a soft dough. Spoon over beef mixture.

3. Bake, uncovered, 13-15 minutes or until golden brown. Sprinkle with remaining cheese; bake 2-3 minutes more or until cheese is melted.

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