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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.

  • Prep:
  • 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)

Biscuit Topping

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons chilled unsalted butter
  • 3/4 cup milk


Biscuit Topping

  1. 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.

  2. 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.

  1. Make biscuit topping. Stir remaining 1/2 cup cheese into dough. Spoon dough over beef mixture in 8 small mounds, about 1 inch apart.

  2. Bake until bubbling and topping is golden brown (a toothpick inserted in center of a biscuit should come out clean), 20 to 25 minutes.

  3. In a large bowl, whisk 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.

  4. 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.

Cook's Notes

You could also use a cup of packaged biscuit mix with 3 eggs for the topping.


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