Southwestern Skillet Pie
This one-pot dish is full of flavor. It takes inspiration from Tex-Mex tacos and pot pies for the ultimate in comfort food.
- Total Time:
- Servings: 4
Source: Everyday Food, November 2004
- 1 pound lean ground beef
- Coarse salt and ground pepper
- 4 garlic cloves, minced
- 1 red bell pepper, ribs and seeds removed, chopped
- 1 can (15 ounces) black beans, drained and rinsed
- 1 jar (16 ounces) chunky mild or medium salsa
- 1 cup coarsely grated pepper Jack cheese (4 ounces)
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons chilled unsalted butter
- 3/4 cup milk
Preheat oven to 425 degrees. Cook beef in a 10-inch ovenproof skillet over medium-high heat, stirring occasionally, until browned, about 5 minutes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon ground pepper.
Add garlic and bell pepper; cook, stirring, until softened, 3 to 5 minutes. Stir in beans, salsa, and 1/4 cup water; cook over low heat until warmed through, about 2 minutes. Stir in 1/2 cup cheese. Remove from heat; cover to keep warm.
Make biscuit topping. Stir remaining 1/2 cup cheese into dough. Spoon dough over beef mixture in 8 small mounds, about 1 inch apart.
Bake until bubbling and topping is golden brown (a toothpick inserted in center of a biscuit should come out clean), 20 to 25 minutes.
In a large bowl, whisk 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.
Using a pastry blender, a fork, or your fingers, work in 3 tablespoons chilled unsalted butter (cut into small pieces) until pea-size clumps form. Stir in 3/4 cup milk until dough just comes together.