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!
Taco Popover Supper
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)
For the 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 (I use my Two-Ingredient Gluten-Free Flour Mix)
- 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.
Bell Pepper - 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. Flour - 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-pound bags of the Asian white rice flour and two 1-pound 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. Cheese - 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!