Southwest Fiesta Bake
- Prep Time:
-
20 min.
- Cook Time:
-
50 min
- Total Time:
- 1 hr 15 min
- Yield:
- 8 servings
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
- 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.
- 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.
- 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.