Taco Bake (Taco Casserole Recipe)

Lightly spray a casserole dish (8" x 8" or 9" x 13" both work well here, but I prefer the smaller square pan) with non-stick spray. Set aside.
In a large skillet over medium heat, brown the ground meat and drain. Add the water and homemade taco seasoning and mix well. Allow to simmer on low for 5 minutes. Remove from heat and set aside.
1 pound (454g) ground meat, ⅓ cup (60mL) water, 3 Tablespoons homemade taco seasoning
In a medium size bowl, toss together the flour, cornmeal, yeast, sugar, and salt. Add the warm milk, oil, and egg and mix gently until no large lumps remain.
¾ cup (90g) all-purpose flour, ½ cup (76g) cornmeal, 2 envelopes (14g) dry active yeast, 1 Tablespoon (13g) granulated sugar, ½ teaspoon salt, ¾ cup (180mL) warm milk, 3 Tablespoons (45mL) oil, 1 large egg
Pour the batter into the prepared baking dish. Layer the taco meat evenly on top of the batter, followed by an even layer of the salsa, and an even layer of the shredded cheese, adding more salsa or cheese to your liking if you desire.
1 cup (240g) salsa, 1 cup (113g) shredded cheese
Place the baking dish in a cold oven and set the temperature to 350°F (177ºC). Bake the casserole for 30 minutes. Allow to cool at least 15 minutes before serving. Serve with sour cream, chopped chives or green onions, extra salsa, guacamole, pico de gallo, or your other favorite taco toppings. Leftovers can be kept in the refrigerator, covered tightly, up to 5 days. Baked casserole freezes well, up to 2 months. Thaw in refrigerator overnight and bake in a preheated 300ºF oven for 25 minutes or until heated through.

Taco Bake (Taco Casserole Recipe)

Ingredients

MEAT FILLING

CORNBREAD LAYER

TOPPINGS

Instructions

Notes

Nutrition Disclosure