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!
Here are a few more taco recipes you might enjoy:
Sriracha Grilled Mahi Mahi Fish Tacos – from Saving Room for Dessert Layered Taco Bake – from The Country Cook Slow Cooker Cilantro Lime Chicken Tacos – from Belle of the Kitchen Roasted Vegetable and Black Bean Tacos – from RecipeGirl
