Taco Popover Supper for Cinco de Mayo

gluten free, dairy free, taco, popover, casserole, Cinqo de Mayo, Mexican, Majestic Garlic Spread

Does your family like tacos? We do, too, but sometimes, I like getting my taco fix in a one-dish meal. This Taco Popover Supper does that with the added benefit of the popover factor. Now some of you may be looking at these photos and saying out loud, “But Shirley, where is the “pop” factor?” Well, I admit it, this time my Taco Popover didn’t really pop much. I think I got distracted talking to our dog Sonny and whisked my batter too much. Something that I might add that I explicitly tell you not to do in the directions below. But whether you get a true popover effect or not, this dish is a very tasty meal.

If certain things mean tacos to you—like chopped black olives, chopped raw onion, and/or a dollop of sour cream–feel free to add those to your serving after it’s on your plate. Think of this Taco Popover as just another way to get your taco fix! Note that it’s also a corn-free way to do that if you use a gluten-free flour mix that’s corn free. As I almost always advise when making gfe recipes, don’t get too fussy over this recipe. If you’re out of tomato sauce, you can even use pizza sauce or salsa, or a combination of whatever you have on hand. I’m pretty sure I’ve even used some chili sauce in the mix before. You might need to rev up the chili powder amounts or add in some chipotle powder or similar if your sauce ingredients are on the sweeter side, but this recipe is easy to adapt as needed.

We’ll be enjoying this for dinner tonight (and probably tomorrow, too). Maybe you will as well. I might even make a margarita for me—a traditional version or not, or maybe sangria!—and pick up some Mexican beer for Mr. GFE. Happy Cinqo de Mayo!

tacos, popover, casserole, gluten free, dairy free, Majestic Color Spread

Taco Popover Supper
(Click here for a printable version of this recipe.)

Ingredients for Base Layer

One pound ground beef (or ground turkey, venison, etc.; I used ground venison)
1 can (15 ounces) tomato sauce (or similar; see notes)
up to 1 cup chopped bell pepper (your choice; I use a green or red bell pepper)
2 tbsp chili powder
½ tsp onion powder (or 2 tbsp chopped onions)
1 tsp salt
½ tsp ground cumin
1 clove garlic, minced or crushed
½ tsp pepper
1 tsp dried parsley flakes
2 cups shredded cheddar cheese (or dairy-free substitute, both are optional; cheese may be added later after cooking instead if you prefer or again be omitted completely … see notes)

Ingredients for Batter for Popover Topping

2 eggs
1 cup milk (dairy or non-dairy, I use almond milk)
1 tbsp vegetable oil
1 cup gluten-free all-purpose flour (see notes)
½ tsp xanthan gum
½ tsp salt


Preheat oven to 425 degrees Fahrenheit.

Cook ground beef and drain.

Stir in tomato sauce, bell pepper, 2 tbsp flour, chili powder, onion powder, salt, cumin, garlic, pepper, and parsley flakes. Bring to a boil and stir about one minute.

Pour into ungreased 13 x 9 baking dish.

Sprinkle cheese on top, if desired.

Beat eggs, milk, oil, 1 cup flour, xanthan gum, and salt until smooth, but don’t overbeat. Pour batter over all.

Bake about 25 to 30 minutes or until puffy and golden brown. Let stand about 5 minutes before cutting.

Cut into squares and serve immediately, flipping squares as you plate them, so that the popover crust is on the bottom.

Immediately top with any additional toppings you would like.

Shirley’s Notes:   I use more or less bell pepper depending upon how much I have on hand and how much flavor I want to add. With ground venison, I usually use less bell pepper, but with ground turkey, I’d use more. Feel free to use whichever flour mix you use most often for baking.  Personally, I can’t tolerate many of the healthier, gluten-free flours; e.g., sorghum, buckwheat. Therefore, my gluten-free flour mix is 3 parts Asian white rice flour and 2 parts cornstarch. I gently mix three one-lb bags of the Asian white rice flour and two 1-lb boxes of cornstarch in a very large bowl and then store the mix in several airtight containers (like large glass jars). No refrigeration is needed for this flour mix. It’s very economical and a good substitute for gluten-full all-purpose flour. If you opt to leave out the cheese when assembling your Taco Popover Supper, individuals can then top their “hot out of the oven” squares with dairy cheese or dairy-free “cheese” after flipping them onto their plates. I spread some Majestic Garlic Spread (Sun-Dried Tomato Jalapeno Pepper flavor) on my meat mixture before I poured the batter over all. This flavor of Majestic Garlic Spread give a cheesy taste and mouth feel even though it’s a vegan (and raw) product. I could also have mixed some of that spread in at the end with the meat mixture before spreading it in the baking pan. If there are certain ingredients that mean tacos to you–like chopped black olives, chopped raw onion, and/or a dollop of sour cream–and you can’t live without them, feel free to add them once your taco popover serving is on your plate. Some gfe readers may recognize this recipe as being very similar to both my Popover Pizza recipe and my Volcano (Popover) Pancake. I love Popovers in all forms!

gluten free, dairy free, taco, pizza, casserole, Cinco de Mayo, Mexican, Majestic Garlic Spread

p.s. another great gfe recipe for Cinqo de Mayo is Chicken (or Turkey) Enchilada Casserole, or maybe you’d like some Tasty Tortilla Soup!

This post is linked to Allergy Free Wednesdays and Gluten-Free Wednesdays.

Not just gf, but gfe!

Full Disclosure/Disclaimer: This post may contain one or more affiliate links. If you purchase through them, your cost will always be the same, but I will receive a small commission. Thanks for the support! Read the full disclaimer here.


38 Responses to “Taco Popover Supper for Cinco de Mayo”

  1. Kathleen Conner on May 4th, 2012 1:09 pm

    What an interesting dish. I just printed it and will try it out! Thanks.

    • Shirley on May 6th, 2012 11:57 pm

      Hi Kathleen–I hope you enjoy it! We do! :-) Note: I realized that I needed to tweak the recipe in the post a bit, so please make sure that what you have is the same. Sorry for that inconvenience, dear.


      • Kathleen Conner on May 7th, 2012 10:04 am

        Thanks for letting me know–I’ve adjusted my recipe to show your revisions.

  2. Sarah @ Celiac in the City on May 4th, 2012 1:54 pm

    Oh, yum! This is interesting because we do a “venison taco pie” that is the “upside down” version of this. I am a big fan of any dish you can pull off in just one pan too. What time should I swing by for leftovers?

    PS- are you still being required to sign in on wordpress for my blog? double checked the settings and they have never required a sign in, wondering what’s up. sorry for that inconvenience. (feel free to shoot me an email instead)

    Have a great weekend, Shirley!

    • Shirley on May 6th, 2012 11:59 pm

      Hey Sarah–We finished the last of the leftovers today. We enjoyed them! :-)

      I haven’t visited your blog lately, but if I do have to log in, I’ve figured out a way to work around it. ;-)

      Weekend is over … boohoo. LOL Have a good week, Sarah!


  3. Susan on May 4th, 2012 5:30 pm

    Oh — that looks super tasty and very similar to a recipe my mom used to make. Thanks for sharing Shirley. Hope you have a wonderful weekend and Cinqo de Mayo!

    • Shirley on May 7th, 2012 12:01 am

      Hi Susan–How neat that this one brought back some memories for you! We do think it’s super tasty. Hope you do, too, when you give it a try. ;-)

      It was a great weekend here. Hope yours was, too, Susan. Have a good week! :-)

  4. Melissa Lawler on May 4th, 2012 6:03 pm

    I love popovers and make them a lot. Never thought to do tacos with them. Will definitely give it a try!

    • Shirley on May 7th, 2012 12:01 am

      Hey Melissa–All that said, I think you will enjoy this recipe! :-)


  5. Ina Gawne on May 5th, 2012 9:40 am

    Shirley – what a yummy hearty meal! Love tacos any which way! My taco sauce is almost identical to yours….think it will be tacos for dinner tonight!

    • Shirley on May 7th, 2012 12:02 am

      Thanks, Ina! I love hearty one-dish meals. :-) Sometime we just have to have tacos or a taco dish, don’t we? ;-)

      Hope you enjoy!

  6. InTolerantChef on May 5th, 2012 8:18 pm

    What a great combination of flavours and textures indeed! And of course a margharita would be the perfect partner to a perfect meal :)

    • Shirley on May 7th, 2012 12:03 am

      Hi InTolerant Chef–I have to admit that I often find a reason to drink margarita. To me, they are perfect for mnay meals. ;-)


  7. Carol, Simply Gluten Free on May 5th, 2012 10:04 pm

    Yes, my family loves tacos! Great idea and I agree, a margarita is the perfect partner!

    • Shirley on May 7th, 2012 12:06 am

      Hi Carol–Thanks so much! Sometimes the craving hits and wee just have to have tacos or taco popover. ;-)


  8. Kelly Smith on May 6th, 2012 9:59 am

    Shirley, this looks great! I can see just letting each person put whatever toppings they desire on each serving…so both my picky eaters and myself would be happy.

    • Shirley on May 7th, 2012 12:08 am

      Hi Kelly–That part can be a lot of fun, and makes everyone feel special! :-)


  9. Brandae on May 6th, 2012 6:42 pm

    I made this for dinner last night, and all five guys loved it! I made it without cheese but added cheddar to their bowls and served it with crumbled tortilla chips. I enjoyed mine with avocado instead of cheese alongside a handful of Beanitos chips. So yummy – thank you!

    • Shirley on May 7th, 2012 12:10 am

      Yippee! The first “hands on” review, and it’s a great one–thank you, Brandae!

      Shirley !


  10. Kathleen Conner on May 8th, 2012 9:50 am

    I didn’t make this recipe yet, BUT I took your idea for the popover, and made Spanikopita last night! It was great, and I appreciate the idea of using the popover as a phyllo substitute. Thanks!

    • Shirley on May 8th, 2012 9:58 am

      Kathleen–I love that you were able to use the popover concept to make Spanikopita!! ;-) You know me … I just want to make gluten-free life easier for us. Spanikopita with a popover crust sounds divine!

      Thanks so much for sharing that with us all and glad you have the right recipe info now so you’ll be set if you do make my taco popover some day. No worries if you don’t, but please report back and any popover combos you make. The variations could be endless! Suddenly I’m having visions of a ham and cheese popover. ;-)


      • Kathleen Conner on May 8th, 2012 10:21 am

        Ohhh, that sounds good. If you make ham and cheese popover, please post the recipe! And thanks for replying, it’s nice to know someone reads my posts.

        • Shirley on May 9th, 2012 10:51 am

          Kathleen–I always read and the only time I don’t reply is for comments on giveaway posts (unless someone has a question). I’m still thinking about the ham and cheese popover! I think the version with dairy will be super easy, but a gf/df version a bit more challenging. I can imagine how great both would taste though! ;-)


  11. Tessa@TessaTheDomesticDiva on May 9th, 2012 1:20 pm

    this loks right up my casserole-addicted alley!! Thanks you shirley!

    • Shirley on May 10th, 2012 11:16 pm

      LOL, Tessa … thank you, dear! Hope you enjoy it! :-)


  12. amber on May 12th, 2012 11:42 am

    Hi Shirley,

    This looks so yummy! I really shouldn’t look at recipes first thing in the morning…my tummy is growling! Thank you for sharing with us on AFW!

    Have a wonderful Mother’s Day!!


  13. Kathleen Conner on May 16th, 2012 1:22 pm

    Made it! Very nice recipe. My husband even likes it cold the next day for lunch. Thanks!

    • Shirley on May 17th, 2012 11:54 am

      Great news, Kathleen! I especially love that it passed your hubby’s “eat when cold test” … that’s always one I use. ;-) Thanks so much for sharing this review, dear! :-)


  14. Kelly Smith on June 21st, 2012 7:59 pm

    Shirley, I made this tonight, as my daughter asked for tacos, but we had no shells, and we’d been gone all day, and I needed something easy. It was really well received…DELICIOUS! My daughter said it was better than pizza.

    To cut back on dairy, I used half Daiya cheddar and half raw cheddar in the popover. Also my family doesn’t like things too spicy so I used only 1/2 tsp of chili powder and a few extra shakes of cumin and garlic powder.

    Thanks for a great recipe!

    • Shirley on June 21st, 2012 8:49 pm

      Woohoo, Kelly! How interesting that you used a combo of Daiya and raw cheese–I love that. :-) And I love your daughters review, too. ;-) I’m glad you shared how you adapted the spice amounts, too. It’s so easy to do, isn’t it? Thanks so much for sharing, dear. I’ll have to share your family’s review of this recipe on my gfe FB page. ;-)


  15. Emily on January 30th, 2013 12:39 pm

    Thanks for sharing all of these awesome recipes! My goal this year has been to make a new recipe every week and just this week I couldn’t decide between the taco popover and the cheesy tuna casserole so I made them both. They were both a hit with the family so I’ll definitely be making them again soon.

    I made some additions to the taco popover as well where we added other taco fixings (lettuce, tomato, guac, sour cream, cheese) once it was flipped and it was like a new and improved taco salad.


    • Shirley on January 30th, 2013 2:03 pm

      Hi Emily–It looks like you are pretty new to gfe–welcome! :-) I appreciate you commenting on the almond recipe roundup and entering the giveaway there, but appreciate your review comments here even more! I am honored that you couldn’t choose and had to make two of my recipes. ;-) I love the way you did the taco popover, too. Mr. GFE would never go for guac and sour cream, but I could. So glad you have a new version of taco salad now!

      If you have a second, I’d love it if you’d leave a comment on the tuna casserole post, too. No worires if you don’t have time though.

      Thanks so much!

  16. jacqui on September 4th, 2013 10:11 pm

    This looks awesome! I am going to try my hand at egg free (allergy in house).. even though I most likely won’t get the popover effect. I also will probably do a version with beans for me… ground beef substitute for the rest of the family. :) Thanks for sharing an awesome recipe, Shirley!

    • Shirley on September 5th, 2013 11:00 pm

      Hi Jacqui–You are so sweet–thanks for the kind words! I hope that you create a new version that works for you and your family. I love the idea of beans in this recipe. Fingers crossed that all will go well! Let us know. :-)


  17. Motheroflittle on January 15th, 2014 10:31 am

    I love this popover recipe. I’ve made the taco version several times but last night I created a pizza popover. I used mild sausage, pasta sauce, bell pepper,uncured pepperoni. I added dry Italian spices,powdered garlic. DONT add salt! Its salty enough on its own. I followed the directions but laid squares of American cheese on the meat layer then the batter. I use Pamela’s pancake mix for my flour. After it cooked and flipped onto plates I topped with a little parmesan and cheddar cheese sprinkle. I thought it was very good as an easy GF pizza substitute. You could use any of your favorite pizza toppings. I served it with a salad.
    Thank you for the great recipes and ideas Shirley!

    • Shirley on January 17th, 2014 12:22 pm

      Hi Motheroflittle–Well, even though you’ve obviously been “hanging out” at gfe for a while, I’d like to welcome you officially and thank you so much for this comment and your kind words! :-) Your pizza popover sounds absolutely delicious! Did you know that I actually have a pizza popover recipe? The concept is the same though. Like you said, this can be a great pizza sub. ;-) And serving it with salad sounds like a wonderful meal. :-)

      Thanks again and stay tuned for some more great gf pizza solutions soon!

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