1 lb. ground beef
15 oz. can black beans, rinsed and drained
14½ oz. can diced tomatoes with mild green chilies
10 oz. can enchilada sauce
1 tsp. ground cumin
4 Tbsp. chopped fresh cilantro, divided
1½ c. biscuit/baking mix
1½ c. (6 oz.) shredded Colby-Monterey Jack cheese, divided
4 bacon strips, cooked and crumbled
2/3 c. 2% milk
1 large egg, lightly beaten
Preheat oven to 400°. In a 10" ovenproof skillet, cook beef over medium heat 5 minutes or until no longer pink, breaking into crumbles; drain. Stir in next 4 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Stir in 2 Tbsp. cilantro.
In a bowl, mix baking mix, ½ 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. —8 servings.