Cheddar Bay Ground Beef Cobbler is the ultimate comfort-food mashup you didn’t know you needed. Combining the savory richness of seasoned ground beef and creamy soups with a golden cheddar‑biscuit topping, this dish delivers hearty satisfaction in every bite. In just under two hours from start to finish, you’ll have a one-pan feast that pleases a crowd or makes terrific leftovers. Whether you’re feeding family, hosting friends, or looking for a reliable weeknight winner, this Cobbler is sure to become a go‑to in your recipe rotation.
Why You’ll Love This Cheddar Bay Ground Beef Cobbler
You’ll love this recipe because:
- It’s one-dish cozy — the filling and topping bake together, cutting cleanup.
- The flavor is bold but comforting — cheddar cheese, savory soups, juicy beef, and buttery biscuits.
- It’s versatile — swap fillings or toppings as needed (see below).
- It’s crowd-pleasing and kid-friendly — familiar flavors everyone loves.
- Leftovers reheat well, making it ideal for busy nights or meal prep.
Ingredients
Here’s what you’ll need to make this Cheddar Bay Ground Beef Cobbler:
For the filling:
- 1.5 lb lean ground beef
- 1 yellow onion, diced
- 1 tablespoon chopped garlic
- 10.5 oz condensed cheddar soup
- 10.5 oz condensed cream of mushroom soup
- ½ cup milk
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cups shredded cheddar cheese
For the topping (biscuit layer):
- 1 box Cheddar Bay Biscuit mix
- 1 cup shredded cheddar cheese
- 2 cups milk
- ¼ cup butter, melted
- Fresh chopped parsley (optional, for garnish)
Step‑by‑Step: How to Make Cheddar Bay Ground Beef Cobbler
- Preheat oven to 350 °F (175 °C).
- In a large nonstick skillet over medium-high heat, add ground beef. Break it up as it cooks.
- Add the diced onion to the skillet with the beef. Continue crumbling and stirring until the beef is fully browned and onions softened.
- Once meat is browned, stir in cheddar soup, cream of mushroom soup, milk, salt, and pepper until fully combined.
- Stir in 1 cup of shredded cheddar cheese into the meat mixture. Then remove skillet from heat.
- Coat a 9 × 13-inch baking dish with nonstick spray to ensure easy release after baking.
- Pour the beef mixture into the baking dish and spread evenly.
- Sprinkle the remaining 1 cup of cheddar cheese over the meat.
- In a separate bowl, mix the biscuit topping: pour the biscuit mix (without the seasoning packet), add the 1 cup shredded cheddar and 2 cups milk. Stir until there are no large lumps.
- Pour that biscuit batter evenly over the ground beef layer in your baking dish.
- Bake the cobbler for about 50–55 minutes, or until the biscuit topping is nicely browned across the top.
- Meanwhile, combine melted butter and the seasoning packet from the biscuit mix in a small bowl.
- When the cobbler is done baking, remove it from the oven and brush the butter‑seasoning mixture over the top of the biscuits.
- Let it rest for 5 minutes—this allows the filling to thicken up and the butter to absorb.
- Optionally, sprinkle fresh chopped parsley on top for color.
- Serve warm and enjoy!
Helpful Tips
- Use lean ground beef (such as 90/10) to reduce excess grease.
- Drain any excess fat after browning, before adding soups, to avoid a soupy filling.
- Stir gently when pouring the biscuit batter so as not to disturb the cheese layer too much.
- Watch the biscuit top closely—if it’s browning too fast, you can tent loosely with foil.
- Let it rest before cutting; this helps the layers set and minimizes runny edges.
- For crispier edges, bake in a light-colored baking dish (dark pans tend to brown more quickly).
Substitutions And Variations
- Meat options: Swap in ground turkey, pork, chicken, or even a plant-based ground meat substitute.
- Soup swaps: Use cream of chicken or cream of celery if you don’t have mushroom.
- Cheese changes: Try pepper jack, Colby jack, or a blend.
- Biscuit mix alternatives: Use a favorite biscuit or drop‑biscuit recipe; just be sure the batter is pourable.
- Add veggies: Stir in peas, corn, diced bell pepper, or mushrooms to the beef filling.
- Spice it up: Add a pinch of cayenne, paprika, or chili powder to the meat layer.
- Low‑lactose version: Use lactose‑free milk and cheese or dairy-free alternatives where available.
Storage Instructions
- Refrigerator: Cover the baking dish or transfer leftovers to an airtight container. Store up to 3–4 days.
- Freezer: You can freeze individual portions (foil containers work well). Freeze for up to 2–3 months.
- Reheating: Reheat in a 350 °F oven until warmed through (15–20 min), or microwave individual servings (1–2 min, stir).
Nutritional Information
(Approximate per serving, assuming 8 servings)
- Calories: ~ 420 kcal
- Protein: ~ 23 g
- Fat: ~ 27 g
- Carbohydrates: ~ 21 g
- Fiber: ~ 1 g
- Sugar: ~ 3 g
- Sodium: variable (depends on soups and mix)
Serving Suggestions
- Serve with a fresh green salad or steamed vegetables to balance richness.
- A side of garlic butter green beans or roasted broccoli pairs nicely.
- Offer pickled jalapeños or hot sauce at the table if people want extra heat.
- Serve alongside crusty bread or dinner rolls for sopping up the savory juices.
- A simple coleslaw or cucumber tomato salad adds brightness.
Cheddar Bay Ground Beef Cobbler: Frequently Asked Questions
Can I make this ahead of time?
Yes! You can assemble the dish (meat layer and biscuit batter) the day before, cover it tightly, and refrigerate. When ready, bake as instructed; you might add a few extra minutes to bake through fully. Just make sure the batter hasn’t become too soggy while resting—if it has, give it a light stir before baking to refresh the texture.
Can I reduce the cooking time or bake it faster?
Because the biscuit topping and filling both need time to set, rushing the bake may result in undercooked batter. If you’re short on time, bake uncovered at 350 °F, but start checking around 40 minutes. If the top browns too quickly, cover with foil while the interior finishes.
Will this work without the biscuit mix?
Yes — use your favorite drop‑biscuit recipe or even a dumpling topping. Just ensure it’s a stiffer batter and doesn’t flood the meat layer. Adjust bake times accordingly, watching for golden tops.
How do I prevent the bottom from being soggy?
Ensure the meat mixture isn’t overly watery: drain excess grease, and don’t over‑liquefy when stirring. Let the dish rest after baking (5 minutes or more) to allow liquid absorption and thickening.
Can I make this in smaller or larger portions?
Yes. For smaller portions, use an 8 × 8‑inch dish and scale ingredients proportionally (about two‑thirds the recipe). For larger groups, a 9 × 13 works well—or use two pans.
Conclusion
Thank you so much for trying this Cheddar Bay Ground Beef Cobbler — I hope it becomes a cherished favorite in your recipe lineup. I absolutely love how the creamy, savory beef filling and golden biscuit topping come together to make something deeply comforting yet easy to prepare. It’s one of those dishes that feels like home. I’m so glad you’re cooking it, and I genuinely hope each bite brings warmth, satisfaction, and smiles. Happy cooking — and may your kitchen always be full of delicious flavors and good company!
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Cheddar Bay Ground Beef Cobbler
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Description
Cheddar Bay Ground Beef Cobbler is a hearty, family-friendly dinner featuring savory beef, creamy soup, and a golden cheddar biscuit topping. Quick, filling, and full of flavor—perfect for busy weeknights!
Ingredients
1.5 lb lean ground beef
1 yellow onion, diced
1 tbsp chopped garlic
10.5 oz condensed cheddar soup
10.5 oz condensed cream of mushroom soup
½ cup milk
½ tsp salt
½ tsp pepper
2 cups shredded cheddar cheese
1 box Cheddar Bay Biscuit mix
1 cup shredded cheddar cheese (for topping)
2 cups milk (for biscuit mix)
¼ cup butter, melted
Fresh parsley (optional garnish)
Instructions
- Preheat oven to 350 °F (175 °C).
- In a large nonstick skillet over medium-high heat, add ground beef. Break it up as it cooks.
- Add the diced onion to the skillet with the beef. Continue crumbling and stirring until the beef is fully browned and onions softened.
- Once meat is browned, stir in cheddar soup, cream of mushroom soup, milk, salt, and pepper until fully combined.
- Stir in 1 cup of shredded cheddar cheese into the meat mixture. Then remove skillet from heat.
- Coat a 9 × 13-inch baking dish with nonstick spray to ensure easy release after baking.
- Pour the beef mixture into the baking dish and spread evenly.
- Sprinkle the remaining 1 cup of cheddar cheese over the meat.
- In a separate bowl, mix the biscuit topping: pour the biscuit mix (without the seasoning packet), add the 1 cup shredded cheddar and 2 cups milk. Stir until there are no large lumps.
- Pour that biscuit batter evenly over the ground beef layer in your baking dish.
- Bake the cobbler for about 50–55 minutes, or until the biscuit topping is nicely browned across the top.
- Meanwhile, combine melted butter and the seasoning packet from the biscuit mix in a small bowl.
- When the cobbler is done baking, remove it from the oven and brush the butter‑seasoning mixture over the top of the biscuits.
- Let it rest for 5 minutes—this allows the filling to thicken up and the butter to absorb.
- Optionally, sprinkle fresh chopped parsley on top for color.
- Serve warm and enjoy!
Notes
Let the dish rest before serving to allow the filling to set and the biscuit topping to absorb flavor. Great for meal prep and leftovers!
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dinner
Nutrition
- Serving Size: 1 portion
- Calories: 420 kcal
- Carbohydrates: 21 g
- Protein: 23 g