Speedy Taco Bake

A beefy, cheesy taco casserole with a Bisquick crust that bakes up golden in 35 minutes.

Ingredients

1 lb hamburger (ground beef) (454 g)
½ cup chopped onion (75 g)
1 pkg dry taco seasoning mix (28 g)
1 can tomato sauce (425 g / 15 oz)
1 can whole kernel corn, drained (280 g drained)
- Black beans, drained — 1:1 Tex-Mex staple; adds protein, slightly heartier
2 cups shredded Cheddar cheese (226 g)
- Monterey Jack — 1:1 Milder, meltier; similar calories
- Mexican blend — 1:1 More complex flavor; similar calories
2 cups Bisquick (240 g)
1 cup milk (244 g)
- Oat milk — 1:1 Dairy-free; slightly thinner crust
- Buttermilk — 1:1 Tangier crust; slightly richer
2 eggs (110 g)

Preheat oven to 350°F. Brown hamburger and onion in a skillet over medium-high heat. Drain excess fat.
Spoon the meat mixture into an ungreased 9×13" baking pan. Stir in the taco seasoning mix, tomato sauce, and drained corn until combined.
Sprinkle the shredded Cheddar evenly over the meat mixture.
In a bowl, stir together the Bisquick, milk, and eggs until just blended. Pour evenly over the cheese layer.
Bake for 35 minutes or until the top is golden brown and set. Serve with sour cream, chopped tomato, and shredded lettuce.

Nutrition estimated from ingredients · Per serving (based on 8 servings)

Bisquick batter and meat mixture lose roughly 15–20% moisture during baking. Using the lower estimate to keep calorie density conservative.