Fleischmann’s 1-Dish Taco Bake: A Weekend Brunch Dream

I remember poring over old recipe cards tucked into a well-worn binder, the edges softened with time and love. It was on one of those rainy Sunday afternoons, with the scent of cinnamon and the gentle hum of the washing machine, that I discovered this gem. This Fleischmann’s 1-Dish Taco Bake immediately captured my imagination – a savory breakfast that felt both comforting and exciting. The promise of a simple, family-friendly meal that could bring everyone to the table, even the most discerning little eaters, sealed the deal. It’s become our go-to for those lazy weekend mornings when a traditional breakfast just won’t cut it, transforming our kitchen into a hub of happy chatter and delicious aromas.

Recipe Overview

Here are the essential details at a glance for this delightful one-dish wonder:

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6-8
• Yield: 1 casserole
• Dietary Type: Not specified as vegan, vegetarian, or gluten-free (can be adapted)

Ingredients

Gather your ingredients for this straightforward yet incredibly satisfying bake.

Taco Meat Filling

• 1 pound ground beef
• 1 (1.25 ounce) package taco seasoning mix

Bake and Rise Batter

• Cooking spray
• 3/4 cup flour
• 1/2 cup cornmeal
• 2 (1 ounce) envelopes Fleischmann’s Fast Rising Yeast
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 3/4 cup very warm milk (120 – 130°F)
• 3 tablespoons corn oil
• 1 egg

Topping

• 8 ounces chunky salsa
• 8 ounces shredded Mexican blend cheese
• 1 cup corn chips, partially crushed

Equipment Needed

You won’t need a professional kitchen for this recipe, just a few essential tools:

• A large skillet for browning the ground beef.
• A 9 1/2 inch deep dish pie plate.
• A measuring cup and spoons.
• A mixing bowl for the batter.
• A whisk or fork.
• An oven.

Instructions

Let’s bring this delicious taco bake to life, step-by-step. The beauty of this recipe lies in its simplicity, especially the innovative way the batter rises in the oven.

1. Begin by preparing the taco meat filling. Place the 1 pound of ground beef in a large skillet over medium-high heat. Brown the meat, breaking it up with a spoon as it cooks, until no pink remains. Once browned, drain off any excess fat thoroughly.
2. Return the skillet to the heat (off the heat is fine too, for adding the seasoning) and add the taco seasoning mix. Stir well to ensure the seasoning is evenly distributed throughout the ground beef. Set this aside.
3. Now, let’s prepare the Bake and Rise Batter. Lightly coat your 9 1/2 inch deep dish pie plate with cooking spray.
4. In a mixing bowl, combine the flour, cornmeal, Fleischmann’s Fast Rising Yeast, sugar, and salt. Whisk these dry ingredients together until they are well incorporated.
5. Create a well in the center of the dry ingredients. Pour in the very warm milk (ensure it’s between 120-130°F – too hot will kill the yeast, too cool and it won’t activate), corn oil, and the egg.
6. Mix the batter ingredients together until you have a smooth, cohesive batter. It will be a bit thick but pourable.
7. Pour the prepared batter directly into the cooking-spray-coated 9 1/2 inch deep dish pie plate. Spread it evenly to cover the bottom.
8. Next, top the batter with the taco meat mixture. Distribute the seasoned ground beef evenly over the batter, creating the savory foundation of your bake.
9. Pour the chunky salsa evenly over the meat layer. This will add moisture and a lovely tang.
10. Sprinkle the shredded Mexican blend cheese generously over the salsa.
11. Finally, scatter the partially crushed corn chips over the cheese. This adds a delightful crunch and extra taco flavor.
12. This is where the magic happens! Place the assembled pie plate into a COLD oven. Do NOT preheat the oven.
13. Once the pie plate is in the cold oven, set the oven temperature to 350°F.
14. Bake for 30 minutes, or until the bake is golden brown and the cheese is melted and bubbly. The batter will continue to rise and cook in the oven.

Expert Tips & Tricks

While this recipe is wonderfully straightforward, a few chef’s touches can elevate your Taco Bake experience.

• Beef Quality Matters: While any ground beef will work, opting for an 85/15 or 90/10 blend will give you a great balance of flavor without excessive grease. If you do use a fattier blend, be sure to drain meticulously.
• Yeast Activation: The key to the “bake and rise” aspect is the yeast. Ensure your milk is indeed between 120-130°F. You can test this by dipping your finger in; it should feel quite warm but not uncomfortably hot.
• Corn Chip Crunch: For the best crunch, crush the corn chips just before adding them. If you’re a fan of a more integrated texture, you can crush them a little finer.
• Salsa Selection: Choose a salsa that you love! A mild, medium, or hot chunky salsa will all work beautifully, depending on your preference. Some salsas have more liquid than others; if yours seems particularly watery, you might want to drain it slightly.
• Oven Quirks: Ovens can vary. If yours tends to run hot, keep an eye on the bake after about 25 minutes to prevent the toppings from burning before the batter is fully cooked. Conversely, if it runs cool, it might need an extra few minutes.

Serving & Storage Suggestions

This Fleischmann’s 1-Dish Taco Bake is a star on its own, perfect for a hearty brunch or a casual weeknight dinner.

Serve it hot, straight from the oven, allowing the aromas to whet everyone’s appetite. A dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, or some diced avocado would be delightful accompaniments, though it stands proudly on its own.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place a portion in a microwave-safe dish and heat until warmed through, or reheat the entire remaining bake in a 300°F oven for about 15-20 minutes, until heated through and bubbly again.

Nutritional Information

Here’s an approximate nutritional breakdown for this delicious bake. Please note these are estimates and can vary based on specific ingredient brands and exact measurements used.

Nutrient	Amount per Serving	% Daily Value
Calories	495.1 kcal
Calories from Fat		51%
Total Fat	27.9 g	42%
Saturated Fat	13 g	65%
Cholesterol	130.6 mg	43%
Sodium	933.2 mg	38%
Total Carbohydrate	31.1 g	10%
Dietary Fiber	3.8 g	15%
Sugars	5.2 g	20%
Protein	30.9 g	61%

Variations & Substitutions

While the original recipe is a classic, here are a few ways you can personalize it:

• Ground Turkey or Chicken: For a leaner option, swap the ground beef for ground turkey or chicken.
• Vegetarian Delight: Omit the meat and add a can of drained and rinsed black beans or refried beans to the salsa layer. You could also add sautéed vegetables like onions, bell peppers, and corn for extra heartiness.
• Spicy Kick: For those who love heat, add a pinch of cayenne pepper to the meat mixture or use a spicier salsa.
• Cheese Options: Feel free to experiment with different cheeses! Monterey Jack, cheddar, or a pepper jack blend would all be fantastic.
• Corn Chip Alternatives: If you don’t have corn chips, crushed tortilla chips or even some crumbled tortilla strips would provide a similar crunch.

FAQs

Q: Can I make this ahead of time?
A: While the batter is best made fresh, you can prepare the taco meat filling a day in advance and store it in the refrigerator. Assemble and bake just before serving for the best texture.

Q: My batter didn’t rise much, what went wrong?
A: This is likely due to the temperature of your milk. Ensure it was between 120-130°F; too cool and the yeast won’t activate, too hot and it will be killed. Also, make sure your yeast was not expired.

Q: Can I use a different kind of baking dish?
A: The recipe is specifically designed for a 9 1/2 inch deep dish pie plate. Using a different size or shape may affect baking time and how the batter rises.

Q: Is this recipe spicy?
A: The spiciness depends entirely on the taco seasoning mix and the salsa you choose. You can easily adjust the heat level to your preference.

Q: How do I know when the bake is done?
A: The bake is done when the cheese is melted and bubbly, the edges of the batter are golden brown, and the center appears set.

Final Thoughts

This Fleischmann’s 1-Dish Taco Bake is more than just a recipe; it’s an invitation to create cherished memories around the table. It’s the kind of dish that makes even a hectic week feel a little more relaxed, and a lazy weekend morning feel truly special. I encourage you to try it, adapt it to your family’s tastes, and savor every delicious bite. It pairs wonderfully with a fresh, simple green salad or a bowl of cool, refreshing fruit salad. Happy baking!