Southwest Fiesta Bake
  • 20
    Prep Time
  • 50
    Cook Time
  • 8
    servings

Southwest Fiesta Bake

Ingredients

  • 1 1/2 pounds ground beef
  • 1 cup chopped onion
  • 1 (14.5 oz.) can diced tomatoes with mild green chilies, drained
  • 1 (1 oz.) envelope mild or hot taco seasoning mix
  • 1 teaspoon ground cumin, divided
  • 1 (15 oz.) can dark red kidney beans , rinsed and drained
  • 1 (11 oz.) can whole kernel vacuum packed corn, drained
  • 1 (2.5 oz.) can sliced black olives, drained
  • 2 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
  • 1/3 cup milk
  • 2 large eggs
  • 1 (8 oz.) package shredded pepper Jack cheese or Mexican cheese blend (2 cups), divided
  • Sour cream and chopped cilantro

Preparation Instructions

  1. HEAT oven to 375°F. Cook ground beef and onion in large skillet over medium-high heat until meat is no longer pink. Drain. Stir in drained tomatoes, taco seasoning mix and 1/2 teaspoon ground cumin; cook 5 minutes, stirring occasionally. Transfer into 13 x 9-inch baking dish. Stir in kidney beans, corn and olives, if desired; spread evenly in dish.
  2. COMBINE pancake mix and remaining 1/2 teaspoon cumin in medium bowl until blended. Add milk and eggs; stir until smooth. Stir in 1 1/2 cups cheese. Spoon evenly over beef mixture in 8 mounds.
  3. BAKE 27 to 30 minutes or until topping is golden brown. Sprinkle with remaining 1/2 cup cheese. Garnish with sour cream and cilantro, if desired.

  • Nutritional Information Per Serving

    Serving Size (1/8 of recipe), Calories 490 (Calories from Fat 170), Total Fat 19g (Saturated Fat 8g, Trans Fat g), Cholesterol 130mg, Sodium 990mg, Total Carbohydrate 44g (Dietary Fiber 6g, Sugars 10g), Protein 32g; Percent Daily Value*: Vitamin A 15%, Vitamin C 10%, Calcium 30%, Iron 20%.

    *Percent Daily Values are based on a 2,000 calorie diet.