Ingredients
1 pound ground beef1 can (15 ounces) black beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes with mild green chiles1 can (10 ounces) enchilada sauce1 teaspoon ground cumin4 tablespoons chopped fresh cilantro or parsley, divided 1-1/2 cups biscuit/baking mix1-1/2 cups shredded Colby-Monterey Jack cheese, divided 4 bacon strips, cooked and crumbled2/3 cup 2% milk1 large egg, lightly beatenSour cream, optional
Preparation
Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, cook beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Stir in black beans, tomatoes, enchilada sauce and cumin; bring to a boil. Reduce heat; simmer, uncovered, about 20 minutes to allow flavors to blend, stirring occasionally. Stir in 2 tablespoons cilantro.
In a bowl, combine baking mix, 1/2 cup cheese, bacon and remaining cilantro. Add milk and beaten egg; stir just until a soft dough is formed. Spoon over beef mixture.
Bake, uncovered, until golden brown, 13-15 minutes. Sprinkle with remaining cheese; bake until cheese is melted, 2-3 minutes longer. Let stand 10 minutes before serving. If desired, serve with sour cream.
