Simply Delicious

Comfy Taco Bake

Time: 50 minutes

Yield: 12 servings

About

The Comfy Taco Bake is like a savory, Tex-Mex cake! If that sounds intriguing, then you'll just love the flavor: a fluffy, savory layer of cheesy pancake goodness underneath a smooth, tangy sour cream spread, with a bubbly, beefy taco meat filling at the bottom! Topped with your favorite taco toppings, this Comfy Taco Bake certainly comforts in culinary style!

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Ingredients

  • For the filling:
  • 2 pounds ground beef
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 2 (1-ounce) packets taco seasoning
  • 1/4 cup salsa
  • 1 (15.25-ounce) can corn, drained
  • For the pancake topping:
  • 1 cup milk
  • 3 large eggs
  • 2 cups dry pancake mix
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup sour cream
  • Optional toppings:
  • iceberg lettuce, to taste, shredded
  • tomatoes, to taste, diced
  • scallions, to taste, thinly sliced
  • black olives, to taste, sliced

Directions

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -Spray a 9×13-inch baking dish with cooking spray.

Step 3 -In a large skillet over medium heat, brown the ground beef with the onions, while crumbling the meat, until there is no pink left, about 8-10 minutes.

Step 4 -Add the garlic to the pan and mix it in until fragrant, about 30 seconds.

Step 5 -Add the taco seasoning, the salsa, and the corn to the skillet and stir until combined.

Step 6 -Pour the beef mixture into the bottom of the prepared baking dish.

Step 7 -In a large bowl, whisk together the milk and the eggs.

Step 8 -Add the pancake mix to the bowl and stir it in until there are no dry patches.

Step 9 -Stir in the shredded cheese.

Step 10 -Pour the pancake mixture evenly on top of the ground beef.

Step 11 -Bake, uncovered, until golden-brown on top and a toothpick inserted into the pancake topping comes out clean, about 20-25 minutes.

Step 12 -Let the bake cool for 15 minutes.

Step 13 -Spread the sour cream over the top of the bake.

Step 14 -Serve with the lettuce, the tomatoes, the scallions, and the olives.

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