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Beef and bean cobbler recipe

Beef and bean cobbler recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef mince

This cobbler is incredibly hearty and delicious. Enjoy on a cold winter night.

274 people made this

IngredientsServes: 5

  • 225g streaky bacon
  • 450g minced beef
  • 1 small onion, chopped
  • 2 (415g) tins baked beans and sausages
  • 75ml barbecue sauce
  • 145g dry scone mix mixed with 70ml milk to form a dough and shaped into 10 scones

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. Cook bacon in a large frying pan over medium heat until evenly browned. Drain and cut into bite size pieces. Set aside.
  2. Add beef and onion to the frying pan. Cook until no longer pink and the onion is tender. Drain off excess fat.
  3. Stir bacon, baked beans and barbecue sauce into the minced beef and bring to the boil. Reduce heat to medium low and place scones in a single layer over the top of the mixture.
  4. Cover and simmer for about 10 minutes or until the scones are done. Place two scones on each plate and spoon beans over.

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Reviews & ratingsAverage global rating:(321)

Reviews in English (250)

by LAURABEAN

We used this recipe camping, and it was great after a long hike! Instead of biscuts, we used sourdough rolls and cut out the centers to make bread bowls. Yum!-30 Jan 2005

by Sharon28

Very good. I made it at home in an iron skillet and placed drop biscuits on top and then finished off in the oven to ensure browning. Will definitely make again!-20 Sep 2005


  • 2/3 pound ground beef (90% lean)
  • 1 bell pepper, large (chopped)
  • 1 onion, large (chopped)
  • 6 garlic cloves (chopped)
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 can diced tomatoes, low-sodium (14.5 ounces)
  • 1 3/4 cups green salsa (or enchilada sauce, 1-16 ounce jar)
  • 1 can pinto or kidney beans (rinsed and drained, 15 ounces)

1. Place meat, bell pepper, tomatoes, and onion in large sauce pan, . Heat on medium 8-10 minutes, stirring frequently until the meat is browned drain fat.
2. Add garlic, chili powder and cumin, cook until fragrant (15 seconds).
3. Stir in salsa and bring to a boil.
4. Reduce heat and simmer cover and cook 10-15 minutes, stirring occasionally.
5. Add beans and cook until heated.


Skillet Taco Cobbler

Here’s an easy dinner recipe for Skillet Taco Cobbler. Ground beef, black beans, tomatoes and corn come together in a nicely spiced base for these tender, cheesy cornmeal biscuits.

I’m a pushover when it comes to cobblers. Just the thought of something “cobbled” together gets my creative juices flowing. Sweet, savory or somewhere in between, cobblers are the answer for me when I need a one pan dish that covers all the bases.

This recipe makes a great base “taco” meat that can be used for many delicious dishes. Think nachos, burritos, quesadillas and salads. I highly recommend setting aside a cup or two of the taco meat to add to hot cheese dip or queso for your next party.

The cheesy cornmeal biscuits couldn’t be easier to make and are absolutely terrific baked on top of the taco meat. The cornmeal biscuits are not at all soggy, and are the perfect compliment to this well spiced Mexican favorite.

We love to top this Skillet Taco Cobbler with all the yummy extras. A good squeeze of fresh lime juice, diced avocado, fresh cherry or grape tomatoes, shredded lettuce, red onion and extra cheese are a few of our go-to add-ins.

Make this once and I bet your family will ask for this easy weeknight meal, again and again!


Reviews (1852)

Most helpful positive review

Most helpful critical review

1/8 c.) of some sweet and hot peppers, and sliced peppers and onions and serve it on warm Italian bread with mozzarella cheese (with the peppers and onions). The best thing to do is to have it cook in the slow cooker until it is cooked through, then slice it thinly and return it to the juice for about an hour (just like they do at the beef restaurants). It was a hit at my daughter&aposs family birthday party, and took hardly any effort. THANKS SO MUCH FOR THE RECIPE! Read More


25 Best Ground Beef Recipes

What makes a ground beef recipe from Allrecipes so good we can call it "best"? You, the home cooks and reviewers who make these recipes every week and then tell us what you think.

These 25 ground beef recipes are among Allrecipes' top-rated options. That means they have 4.75 stars or more and dozens (if not thousands) of reviews to back up the starry love. They also happen to be just delicious, and many are incredibly easy to cook. After all, ground beef is one of the most popular weeknight dinner proteins. That means you may have a pound or two in your fridge right now and need to know what to make with your ground beef. We can help.


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Recipe Summary

  • 1 pound lean ground beef
  • ¾ cup chopped onion
  • ¾ cup diced green bell pepper
  • 1 ½ cups whole kernel corn
  • 2 cups taco sauce
  • 2 teaspoons chili powder
  • 1 teaspoon garlic salt
  • 1 teaspoon ground cumin
  • 1 (16 ounce) can refried beans
  • 8 (12 inch) flour tortillas
  • 1 (16 ounce) package shredded Monterey Jack cheese
  • 1 tablespoon butter, melted
  • shredded lettuce
  • 1 tomato, diced

Preheat the oven to 350 degrees F (175 degrees C).

Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.

Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.

Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.


USDA Recipes for Schools


Alphabetical by Recipe Name

These updated recipes from the 1988 Quantity Recipes for School Food Service and the 1995 Tool Kit for Healthy School Meals reflect the changes made in the Food Buying Guide for Child Nutrition Programs. Revised recipes have been standardized, edited for consistency, and updated with Critical Control Point (CCP) information from the 2003 Food Code supplement. The recipes are available online from ICN, Healthy School Meals Resource System, and Team Nutrition. The recipes are also available on CD-ROM by request from USDA/FNS. http://teamnutrition.usda.gov/Resources/usda_recipes.html

Also, included are the new Recipes for Healthy Kids (R4HK). The 30 recipes from the R4HK competition are credited to support the whole grain-rich, red/orange, dark green, and beans/peas (legumes) vegetable subgroups for the meal patterns as part of the Nutrition Standards in School Meal Programs. The 30 kid-approved recipes are designated with an “r” at the end of the recipe number. Find these recipes in the Team Nutrition Resource Library: http://www.fns.usda.gov/tn/recipes-healthy-kids-cookbook-child-care-centers-0
Food safety information is based on the Food and Drug Administration (FDA) 2001 Food Code as supplemented in 2003. The 2003 Food Code supplement dropped the hot holding temperature from 140 °F to 135 °F. Always check your State or local health codes to determine if they are more restrictive.
Funding for this project was provided by USDA/FNS through a cooperative agreement with ICN.
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View Recipes Booklet.
Download Recipe Template (Word®) — template similar to the format of USDA recipes available for use in standardizing local recipes.

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All recipes listed alphabetically | USDA Recipes for Schools Numerical
Apple Cobbler (updated March 2006)
Apple Crisp
Apple-Honey Crisp
Applesauce Cake
Arroz con Queso (Rice with Cheese)
Aztec Grain Salad (2013)
Baked Beans (Using Canned Vegetarian Beans)
Baked Cajun Fish
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Baked Sweet Potatoes and Apples
Baking Powder Biscuits
Banana Bread Squares
Barbecued Beef or Pork on Roll (Using Canned Meats)
Barbecued Chicken
Barbeque Sauce
Bean Burrito (updated March 2006)
Bean Soup
Bean Taco
Beef and Bean Tamale Pie
Beef or Pork Burrito (updated March 2006)
Beef or Pork Burrito (Using Canned Meats)
Beef or Pork Taco
Beef or Pork Taco (Using Canned Meats)
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Beef Stew
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Beef Vegetable Soup
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Bread Stuffing
Breakfast Burrito with Salsa
Broccoli Salad
Broccoli, Cheese, and Rice Casserole
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Brown Gravy
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Brownie Icing
Brownies
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Carrot-Raisin Salad (updated March 2006)
Central Valley Harvest Bake (2013)
Cheese Sauce
Cherry Cobbler (updated March 2006)
Cherry Crisp
Chic’ Penne (2013)
Chicken Alfredo with a Twist (2013)
Chicken Curry Casserole (2013)
Chicken Fajitas
Chicken or Turkey a la King
Chicken or Turkey and Noodles
Chicken or Turkey Chop Suey
Chicken or Turkey Gravy
Chicken or Turkey Noodle Soup
Chicken or Turkey Pot Pie
Chicken or Turkey Rice Soup
Chicken or Turkey Salad
Chicken or Turkey Taco
Chicken or Turkey Tamale Pie
Chicken or Turkey Vegetable Soup
Chicken Stir-Fry
Chicken Tetrazzini
Chicken Tomato Bake
Chili con Carne with Beans
Chinese Style Vegetables
Chocolate Cake
Chocolate Chip Cookies
Chocolate Glaze
Chocoleana Cake (updated March 2006)
Cinnamon Rolls
Clear Dressing
Confetti Soup (2013)
Cooking Macaroni, Noodles, and Spaghetti
Cooking Rice (Oven or Steamer)
Corn and Green Bean Casserole
Corn Pudding
Cornbread (updated January 2007)
Cornbread Stuffing
Country Fried Steak
Cream Gravy
Cream of Chicken Soup
Cream of Vegetable Soup
Creamy Cole Slaw
Creamy Dip for Fresh Vegetables
Crunchy Hawaiian Chicken Wrap (2013)
Cucumber Sauce
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Fiesta Wrap (2013)
French Dressing
Fried Rice
Gingerbread
Granola
Green Beans in Cheese Sauce
Ground Beef and Macaroni (With Mexican Seasoning)
Ground Beef and Spanish Rice
Ground Beef Stroganoff
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Harvest Stew (2013)
Herbed Broccoli and Cauliflower Polonaise
Honey Barbecue Sauce
Honey Dressing
Honey-Lemon Chicken
Hummus (updated March 2006)
Italian Bread
Italian Dressing
Italian Seasoning Mix
Lasagna with Ground Beef (updated January 2007)
Lasagna with Ground Pork and Ground Beef
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Macaroni and Cheese
Macaroni Salad
Marinated Black Bean Salad
Master Mix
Meat Loaf
Meat Balls
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Mexicali Corn
Mexican Seasoning Mix
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Muffin Squares
Nacho Cheese Sauce
Nachos with Ground Beef
New Italian Dressing
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New Oatmeal Raisin Cookies (updated March 2006)
New Spice Cake
Oatmeal Cookies (updated January 2007)
Oatmeal Muffin Squares
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Orange Glazed Carrots
Orange Glazed Sweet Potatoes
Orange Rice Pilaf
Orange Rice Pudding
Orange-Pineapple Gelatin (updated March 2006)
Oven Fried Chicken
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Pasta Salad (updated March 2006)
Peach Cobbler (updated March 2006)
Peanut Butter Bars
Peanut Butter Cookies
Peanut Butter Glaze
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Pizza Crust
Pizza with Cheese Topping
Pizza with Ground Beef Topping
Pizza with Ground Pork Topping
Pizzaburger on Roll
Porcupine Slides (2013)
Pork Stir-Fry (updated March 2006)
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Potatoes Au Gratin (Using Dehydrated Sliced Potatoes)
Pourable Pizza Crust
Preparing Instant Mashed Potatoes
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Quiche with Self-Forming Crust
Quick Baked Potatoes
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Ranch Dressing
Refried Beans (updated January 2007)
Rice Pudding
Rice-Vegetable Casserole
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Rolls (Yeast)
Royal Brownies (updated March 2006)
Salisbury Steak
Scalloped Potatoes (Using Fresh Potatoes)
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Scrambled Eggs
Sloppy Joe on Roll
Smokin’ Powerhouse Chili (2013)
Spaghetti and Meat Sauce(updated January 2007)
Spaghetti and Meat Sauce (Ground Beef and Ground Pork) (updated March 2006)
Spanish Chickpea Stew (2013)
Spanish Rice
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Spice Icing
Spiced Apple Topping
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Method

Preheat the oven to 160C/140C Fan/Gas 3.

Season the beef and roll in a little flour.

Heat the oil in a large casserole dish and sear the beef all over. Remove the beef and set aside.

Melt the butter, then add the pancetta, onions and celery and cook until the onions are soft and the pancetta is crisp.

Return the beef to the pan, then add the sugar and vinegar. Allow to bubble then pour in the beer. Add the herbs and garlic and cook for 2–3 hours, or until the beef is tender and falling apart.

Remove the dish from the oven and increase the oven temperature to 200C/180C Fan/Gas 6.

To make the topping, rub the flour and butter together with the salt and thyme. Stir in the cheese and slowly add the milk. Mix until you have a rough dough.

Roll the dough into a 3cm/1¼in thick log. Cut it into slices and layer it over the beef stew.


Method

You can make the croutons well ahead of time and, to do this, pre-heat the oven to gas mark 4, 350°F (180°C).

Drizzle the olive oil on to the baking sheet, add the crushed garlic, then, using either your hands or a piece of kitchen paper, spread the oil and garlic all over the baking sheet. Now place the bread slices on top of the oil, then turn them over so that both sides have been lightly coated with the oil. Bake for 20-25 minutes till crisp and crunchy.

When you're ready to cook the beef, lower the oven temperature to gas mark 2, 300°F (150°C).

Take the flameproof casserole, place it over direct heat, then heat the oil until sizzling hot and fry the meat, 3 or 4 pieces at a time, until they turn a dark mahogany colour on all sides. Make sure you don't overcrowd the pan or they will create steam and never become brown. As you brown the meat remove it to a plate then, when all the meat is ready, add the onions to the pan, still keeping the heat high. Toss them around until they become darkly tinged at the edges – this will take about 5 minutes. After that add the crushed garlic, let that cook for about 30 seconds or so, then turn the heat down, return the meat to the casserole and sprinkle in the flour. Using a wooden spoon, stir until all the flour has been absorbed into the juices.

It will look rather stodgy and unpromising at this stage but not to worry – the long slow cooking will transform its appearance. Now gradually stir in the beer and, when it's all in, let the whole thing gently come up to simmering point, and while that's happening add salt, freshly milled black pepper and the thyme and bay leaves. Then, just as it begins to bubble, put the lid on, transfer it to the centre shelf of the oven and leave it there for 2½ hours. Don't be tempted to taste it now or halfway through the cooking as it does take 2½ hours for the beer to mellow and become a luscious sauce.

Just before you want to serve the beef, pre-heat the grill, spread the croutons with the mustard and sprinkle them with the grated Gruyère, then arrange them on top of the meat and pop the casserole under the grill until the cheese is bubbling.


This Beef and Baked Bean Stew really is a meal in itself, but if you wanted to serve it with an accompaniment then any of the following would work really well:

Honey Glazed Roast Parsnips

Fougasse Bread

Garlic Green Beans

Butternut Squash and Sweet Potato Mash


Watch the video: Φασολάδα. Άκης Πετρετζίκης (July 2022).


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