Preheat the oven to 350°F (175°C).

In a large non-stick skillet over medium-high heat, cook the ground beef and diced onions until the beef is fully browned, about 7-10 minutes. Make sure to stir occasionally to prevent sticking.

Add the chopped garlic, cheddar soup, cream of mushroom soup, milk, salt, and pepper to the skillet. Stir well until everything is combined and heated through.

Mix in 1 cup of shredded cheddar cheese, then remove the skillet from the heat. This adds a creamy texture to your filling.

Spray a 9x13 inch baking dish with cooking spray to prevent sticking.

Pour the ground beef mixture into the baking dish and spread it evenly across the bottom.

Sprinkle the remaining 1 cup of shredded cheddar cheese over the ground beef mixture for an extra cheesy layer.

In a mixing bowl, combine the biscuit mix (set aside the seasoning packet), shredded cheddar, and 2 cups of milk. Stir until smooth. This will form your biscuit topping.

Pour the biscuit batter over the ground beef mixture in the baking dish, covering it completely.

Bake the cobbler in the oven for 50-55 minutes, or until the biscuit topping is golden brown. Keep an eye on it to avoid over-baking.

Once baked, remove the cobbler from the oven.

Mix the melted butter with the seasoning packet from the biscuit mix, then brush it over the cobbler for added flavor.

Let the cobbler rest for 5 minutes to allow the butter to soak in and the filling to thicken.

Sprinkle fresh chopped parsley on top if desired for a pop of color.

Serve warm and enjoy your delicious creation!