Last night, we made a taco cobbler in the Dutch oven. The preparation was simple: Heat the Dutch oven, brown the burger, add the enchilada sauce and rice, lay down a layer of cheese, lay down a layer of Bisquick cheese topping and bake for 30 minutes. Bazinga!
The topping turned a beautiful golden brown and was just thick enough. It was cooked all the way through and not gooey at all.
If you’re going to pre-cook your burger at home and then foil line your Dutch oven, I recommend spraying the foil with some cooking spray as the burger rice mixture might stick.
The flavors were great; not too spicy. The Spanish rice and enchilada sauce brought just a little heat. I think kids would like it; mine did. It was hot and hearty. The Bisquick cheese topping provided just a little crunch.
Depending on your taste buds, it would be very easy to add more heat to this recipe with some diced peppers and/or diced green chilies. A little fresh chopped onion might also be nice. You could also bulk up this dish by adding some pinto or kidney beans. A can of corn would also be a nice addition.
We loved the simple prep (dinner was on the table in just under an hour), great flavors, and heartiness of the dish. Our tummies stayed warm long after the meal was over. We also loved all the different ways we could dress up this dish and how we could make it a little different each time.
12-inch Dutch oven, medium-size mixing bowl, measuring cups, rubber spatula.
2 (8.8 oz.) packages Uncle Ben’s Spanish Style Ready Rice
2 pounds ground beef
2 (10 oz.) cans green enchilada sauce
1 cup milk
1 cup Bisquick baking mix
8 ounces (2 cups) cheese, shredded
Brown the ground beef in the Dutch oven on a propane stove or on a bed of hot coals. Add rice and enchilada sauce. In a medium-size bowl, mix milk, eggs, Bisquick, and ½ cup cheese. Sprinkle remaining cheese over meat and rice mixture. Slowly pour or spoon out the Bisquick mixture evenly on top of the cheese. Do not pour too fast and do not mix the ingredients once they are in the oven. Bake in 400°F oven, using 19 coals on the lid and 10 coals under the oven, for 30 minutes or until top is golden. Serve with salsa and sour cream. Serves 10-12.