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Taco Casserole 

 
Taco Casserole Photo
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filling:

  • lb. 85% lean ground beef
  • cup onion, chopped
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup red bell pepper, chopped
  • can (11 oz.) whole kernel corn, drained
  • can (8 oz.) tomato sauce
  • package (1.25 oz.) taco seasoning mix
  • cup shredded cheddar cheese

topping:

  • 1/2 cup Aunt Jemima® Original, Buttermilk Original, Complete or Buttermilk Complete Pancake & Waffle Mix
  • 2/3 cup 2% milk
  • egg, slightly beaten
  • tsp. vegetable oil
  1. Preheat oven to 350° F.

  2. For filling, combine ground beef and onion in large skillet. Cook until meat is no longer pink.

  3. Add peppers and corn, cook 2 minutes over medium heat, stirring occasionally.

  4. Add tomato sauce and taco seasoning; cook 2-3 minutes or until heated through.

  5. Pour hot beef mixture into 8" x 8" or 9" x 9" square baking dish. Sprinkle with cheese; set aside.

  6. For topping, combine pancake mix, milk, egg and oil; stir with wire whisk until large lumps disappear. Pour over ground beef mixture; spread evenly.

  7. Bake 30-35 minutes or until topping is golden brown.

  8. Sprinkle top with additional cheese, if desired.

  • Aunt Jemima® Original Pancake & Waffle mix was used for the nutritional analysis

    This recipe was contributed by a loyal consumer and tested by a professional home economist.

Recipe Yield: 8 servings

Serving Size: 1/8 of recipe

Nutrition Information:
Calories: 270, Calories from Fat: 120, Total Fat: 13g, Saturated Fat: 6g, Cholesterol: 75mg, Sodium: 760mg, Total Carbohydrates: 20g, Dietary Fiber: 2g, Sugars: 7g, Protein: 18g