Fiesta Beef and Cheese Skillet Cobbler *

1 pound ground beef
1 can black beans, rinsed and drained
1 can rotel
1 can (10 oz) enchilada sauce
1 tsp ground cumin
4 Tbsp chopped fresh cilantro
1 1/2 cups bisquick
1 1/2 cups shredded Colby Jack cheese
4 bacon strips, cooked and crumbled
2/3 cup milk
1 egg, lightly beaten

Preheat oven to 400.  In skillet, cook beef until no longer pink; drain.  Stir in beans, rotel, enchilada sauce and cumin.  Bring to a boil; reduce heat.  Simmer, uncovered, 20 minutes, stirring occasionally.  Stir in 2 Tbsp cilantro.  Transfer to 9x9 casserole dish.  In bowl, mix bisquick, 1/2 cup cheese, bacon and remaining cilantro.  Add milk and beaten egg; stir to make a soft dough.  Spoon over beef mixture.  Bake, uncovered, 13-15 minutes or until golden brown.  Sprinkle with remaining cheese; bake 2-3 minutes or until cheese is melted.

Serves 6