Taco Bake (Taco Casserole Recipe)

Ingredients

• 1 pound (454g) ground meat (I prefer beef, use whatever you like)
• 1/3 cup (60mL) water
• 3 Tablespoons homemade taco seasoning
• 3/4 cup (90g) all-purpose flour
• 1/2 cup (76g) cornmeal
• 2 envelopes (14g) dry active yeast (or 4 and 1/2 teaspoons from a jar)
• 1 Tablespoon (13g) granulated sugar
• 1/2 teaspoon salt
• 3/4 cup (180mL) warm milk
• 3 Tablespoons (45mL) oil (vegetable, corn, or olive is fine)
• 1 large egg
• 1 cup (240g) salsa
• 1 cup (113g) shredded cheese (I prefer a Mexican blend, use whatever you like)

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.