Taco Bake
CACFP: 1 serving = 1 bread; 1 meat


Ingredients 6 servings 20 servings
Onion, whole ¼ 1
Taco Seasoning ¾ teaspoon 1½ Tablespoons
Tomato Sauce ½ cup 1¼ cups
Refried Beans 16 ounce can 3-16 ounce cans
Biscuit Mix ⅓ cup 2 cups
Yellow Cornmeal ¼ cup ⅔ cup
Milk 3 Tablespoons ½ cup
Eggs, medium, beaten 1 2
Oil 2 Tablespoons 6 Tablespoons
Cooking Spray    
Cheddar Cheese, shredded 4 ounces 12 ounces
Sour Cream, reduced-fat ⅔ cup 1¾ cups
Eggs 1 2



  • 1. Chop onions in food processor.
  • 2. Combine and heat onions, seasoning mix, tomato sauce, and refried beans in cast iron skillet.
  • 3. In separate bowl, combine biscuit mix, cornmeal, milk, first eggs (beaten), and oil until moistened. Beat vigorously for 30 seconds.
  • 4. Spray pan with cooking spray and spread cornmeal mixture to cover the bottom.
  • 5. Spoon bean mixture over dough and spread evenly.
  • 6. Shred cheddar cheese and mix with sour cream and second eggs.
  • 7. Spread sour cream mixture on top of bean mixture.
  • 8. Bake 45 minutes at 350 degrees. Let stand 15 minutes before cutting.
  • 9. Cut into portions equal to number of children to be served.