xiaoxl/recipe_data huggingface dataset:
Gluten-Free Dark Chocolate Dipped Coconut Macaroons


Ingredients:
pitted dates, banana, sweetened flaked coconut

Directions:
Soak the dates in hot water for 30 minutes, then drain and dry.
Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper.
Place the dates and bananas in a food processor. Blend until the consistency is a smooth paste. In a medium bowl, combine the banana-date mixture with the coconut and mix until fully incorporated. Using a spoon and your hands, lightly form 12 to 14 small balls, about 1-inch in diameter. Place the balls onto the prepared baking sheet.
Bake until golden brown on the bottom, 15 to 20 minutes, cool.
Microwave the chocolate chips for 45 seconds, stirring halfway through. Dip the cooled macaroons in the chocolate and return to the baking sheet. Refrigerate until the chocolate hardens, serve cold or at room temperature.
Best Banana Yogurt Bread
Category: bread
By betsysmom

This bread is different because I use banana-flavored yogurt and sliced bananas instead of mashed. The consistency is lighter, not dense - definitely different and delicious!

Ingredients:
1 cup white sugar
½ cup butter, softened
2  eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 ½ teaspoons ground allspice
3  overripe bananas, thinly sliced
½ cup banana-flavored yogurt
3 tablespoons white sugar
1 teaspoon ground cloves

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan. Combine 1 cup sugar and butter in a bowl; beat with an electric mixer until creamy. Beat in eggs and vanilla extract. Mix in flour and allspice gradually until batter is blended. Fold in bananas and banana-flavored yogurt. Pour batter into the prepared loaf pan. Mix 3 tablespoons sugar and cloves together in a small bowl; sprinkle over batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 loaf

Calories: 370.6
Fat: 13.2 g
Saturated fat: 7.8 g
Carbohydrates: 59.7 g
Sugars: 36.3 g
Dietary fiber: 2 g
Protein: 5.2 g
Cholesterol: 77.3 mg
Sodium: 109.9 mg
Nojito (Nonalcoholic Mojito Cocktail)


Ingredients:
mint leaves, lime juice, mint

Directions:
Fill a pint glass 1/3 full with ice, then add mint leaves.
Add the lime juice and sugar syrup.
Lightly mash the leaves together with the liquid using a muddle stick or wooden pestle, careful not to tear the leaves.
Fill the glass with more ice, then add club soda.
Garnish with mint, serve, and enjoy!
Cuban Ropa Vieja - Crock Pot (Oamc)


Ingredients:
beef flank steak, beef broth, tomato sauce, tomato paste, onion, green bell pepper, garlic cloves, fresh cilantro, olive oil, vinegar

Directions:
Heat vegetable oil in a large skillet over medium-high heat.
Brown the flank steak on each side, about 4 minutes per side.
Transfer beef to a slow cooker.
In a large bowl, mix together the beef broth, tomato sauce, tomato paste, onion, bell pepper, garlic, cilantro, olive oil and vinegar.
Stir until well blended.
Pour over flank steak in slow cooker.
Cover, and cook on High for 4 hours, or on Low for up to 10 hours.
When ready to serve, shred meat and serve with tortillas or rice.
If freezing ahead: Don't brown the meat, just put ingredients in a ziploc bag and place in freezer, flattened. (I like to fit it into a bowl that will fit into the crockpot, but you don't have to.
To cook from frozen: Thaw in refrigerator if desired (or put in frozen]. Cook as directed above. If cooking from frozen add time for thawing.
Orange Yogurt Popsicles


Ingredients:
vanilla yogurt, vanilla

Directions:
Stir all ingredients together., Freeze in small cups or popsicles makers.
Skinny Cajun Chicken Penne


Ingredients:
chicken tenderloins, penne pasta, butter, olive oil, flour, skim milk, sun-dried tomato paste, green onions, black pepper, garlic cloves, dried basil, dried parsley, parmesan cheese

Directions:
In a medium bowl, toss diced chicken with 1 tablespoon of Cajun seasoning and stir to completely coat. Set aside.
Bring a medium pot of water to boil and cook penne according to directions for al dente pasta. Drain and set aside.
In a large skillet (cast iron if you have it], melt 1-1/2 tablespoons of butter and 1 teaspoon of olive oil over medium-high heat.
Add chicken to skillet and cook for 4-6 minutes or until cooked through. Remove chicken from pan and cover.
Turn heat to low and add 1 tablespoon of flour to the pan (you should sill have some butter/oil left in there] and stir/whisk constantly until the flour/butter forms a pasty roux mixture. Do not let this burn, it will only take a minute.
Slowly add 3/4 cup of skim milk while whisking constantly to keep lumps from forming. If lumps do form, just smush them up with a spatula and continue to whisk. Mixture should be smooth.
Add 1/4 cup sundried tomato past, 2 diced green onions, 1/8 teaspoon black pepper, 1 clove of minced garlic, 1/2 teaspoon dried parsley, and 1/4 teaspoon of dried basil. Turn heat up to medium/medium-high and whisk together and cook until mixture thickens.
Add penne, chicken, and 1/4 cup of parmesan to the skillet, and stir to coat.
Serve immediately with a nice green salad.
Pan Bagnat


Ingredients:
baguette, tuna, kosher salt, black pepper, lemon juice, extra virgin olive oil, green leaf lettuce, plum tomatoes, red onion, kalamata olive, fresh basil leaf, capers

Directions:
Halve the baguette lengthwise, then cut it crosswise into 4 portions.
Remove some of the light, fluffy bread from the center and reserve for another use (such as bread crumbs].
In a medium bowl, combine the tuna, salt, pepper, lemon juice, and 1 Tablespoon of the oil.
Place a few lettuce leaves on both halves of each baguette portion.
top the bottom halves with the tuna mixture, tomatoes, onion, olives, basil and capers (if using].
Drizzle with the remaining oil.
Cover with the top half of each baguette portion and press gently but firmly.
Enjoy or wrap and tote to your favorite outdoor activity.
Jacki's Black Bean Enchiladas


Ingredients:
corn tortillas, black beans, cheese, cilantro

Directions:
Preheat oven to 400f.
In a small saucepan, combine beans with 1/3 of the enchilada sauce: heat just to boiling, then remove from heat.
Gently fry each tortilla on both sides in 2" deep oil in a frying pan: set aside on paper towels. (these can also be microwaved or oven-heated, but they won't be as pliable].
Spread 3T of enchilada sauce onto the bottom of  8x11 baking dish.
Fill each enchilada with the beans mixture and bit of the shredded cheese, making sure to save enough for the topping. Place the filled enchiladas in the baking dish very close together so they won't un-roll.
After all tortillas are filled, top with a generous layer of enchilada sauce, then the remainder of the shredded cheese, then the cilantro.
Bake 20m or until cheese is totally melted and sauce is bubbly.
Date and Banan Compote (Nakhil Wa Mooz)


Ingredients:
bananas, pitted dates, brown sugar

Directions:
In ovenproof dish layer bananas.
Put date halves on top of bananas, then almond halves on top of dates.
Add light cream barely covering the dates.
Refrigerate for 3 hours.
Before serving sprinkle brown sugar on top in a very thin layer, place under broiler for 3 to 4 minutes. Serve immediately.
Peanut Butter Energy Bites


Ingredients:
granola cereal, dried cranberries, raisins, brown sugar, honey, creamy peanut butter

Directions:
In a medium bowl, combine cereals and dried fruit; set aside.
Spray an 8-x-8-inch baking pan with non-stick cooking spray; set aside. (Optional -- I recently forgot to do this, and everything came up fine. Use your best judgment.].
In a small microwave-safe bowl, combine remaining ingredients. Microwave at high 45 seconds or until peanut butter is melted. Pour peanut butter mixture over cereal mixture and toss to coat.
Firmly press cereal mixture into prepared pan.
Let cool completely. Cut into 16 squares.
Cranberry Applesauce


Ingredients:
apples, craisins, brown sugar, cinnamon

Directions:
Put all ingredients in a sauce pan, mix, cover and simmerer for 35 minutes or until the apples are soft.
Stir occasionally Serve hot or cold.
Bread Machine Garlic Herb Bread


Ingredients:
water, margarine, butter, powdered milk, white sugar, salt, dried parsley, dry basil, dried oregano, garlic powder, bread flour, active dry yeast

Directions:
Place all ingredients in pan of the bread machine in order recommended by manufacturer.
Select dough cycle.
Remove dough from pan.
Place in a greased 9 x 5 bread pan.
Let rise in a warm place 1 hour.
Bake 350 in a pre-heated oven 30 min.
About 12-16 slices.
Mom's Oatmeal Muffins


Ingredients:
flour, sugar, baking powder, salt, quick oats, egg, milk

Directions:
Mix together first four ingredients, then add oats., In a separate bowl mix wet ingredients., Pour into dry ingredients, stir just until moist., Pour into greased muffin tins to 2/3 full., Bake at 425 degrees for 15 minutes.
Mascarpone Pasta with Chicken, Bacon and Spinach
Category: world-cuisine
By landelah

I was looking for a new way to use mascarpone cheese and had the other ingredients on hand. Turned out to be really delicious and pretty to serve as well! I look forward to serving it to guests.

Ingredients:
6 slices bacon
2 tablespoons olive oil
1 cup minced onion
3 pounds skinless, boneless chicken breast halves, cubed
½ teaspoon garlic powder
salt and ground black pepper to taste
3 tablespoons drained and chopped sun-dried tomatoes packed in oil
2 tablespoons prepared pesto sauce
½ pound fresh spinach
1 (8 ounce) container mascarpone cheese
2 cloves garlic, minced
1 tablespoon Dijon mustard, or more to taste
1  lemon, juiced
½ cup milk
¼ teaspoon white pepper
½ cup grated Parmesan cheese
1 (16 ounce) package farfalle (bow tie) pasta
1 tablespoon grated Parmesan cheese, or to taste

Directions:
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cooled. Heat olive oil in a large skillet over medium heat; cook and stir crumbled bacon and onion in the hot oil until onion is translucent, about 5 minutes. Stir chicken into mixture and season with garlic powder, salt, and black pepper. Cook and stir until chicken is no longer pink inside and lightly browned outside, about 10 minutes. Stir sun-dried tomatoes and pesto in a large skillet over medium heat until pesto gives off a little oil, about 2 minutes; stir in spinach and cook until wilted, stirring constantly. Mix mascarpone cheese, 2 cloves of garlic, Dijon mustard, lemon juice, milk, and white pepper in a saucepan over medium heat. Cook until smooth and bubbling, stirring constantly, about 5 minutes; stir in 1/2 cup Parmesan cheese until cheese has melted, 2 to 3 more minutes. Pour sauce over chicken and bacon mixture. Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Gently fold pasta into chicken mixture and transfer to a serving bowl. Top with spinach mixture and sprinkle with 1 more tablespoon Parmesan cheese, or to taste.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 8 servings

Calories: 636.6
Fat: 28.2 g
Saturated fat: 11.4 g
Carbohydrates: 46.9 g
Sugars: 3.8 g
Dietary fiber: 3.2 g
Protein: 49.7 g
Cholesterol: 137.9 mg
Sodium: 447.8 mg
Crock Pot Chicken Stroganoff


Ingredients:
boneless skinless chicken breast, sour cream

Directions:
Place frozen chicken breasts on the bottom of the crock pot.
Mix the other ingredients together and pour over chicken breats.
Cook on Low for about 7-8 hours, or until chicken is no longer pink in the center.
Stir sauce before cooking and if you would like to thicken sauce, add flour or cornstarch.
Serve over rice or noodles.
Breastmilk Butter


Ingredients:
"breast milk"

Directions:
In a freshly cleaned jar, preferably sterile, add the breastmilk., Screw the lid on tight and shake furiously until you have butter.
Sweet Challah
Category: bread
By SuperRebbetzin

This is a sweet bread that is really easy to make.  It is so good that a 30-year-old man who was a guest at my Shabbat Table actually giggled when he ate it.  The doughier you want the bread to be, the shorter you should bake it.

Ingredients:
1 tablespoon active dry yeast
⅓ cup white sugar
2 cups warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
4  eggs
½ cup vegetable oil
1 tablespoon salt
1 cup white sugar
6 cups all-purpose flour, or as needed
1  egg
1 teaspoon vegetable oil
2 teaspoons white sugar
1 teaspoon water

Directions:
Mix the yeast, 1/3 cup of sugar, and warm water together in a large bowl, stir to dissolve the sugar, and let the mixture stand until a creamy layer forms on top, about 5 minutes. Stir in 3 cups of flour to make a loose sponge. In a separate bowl, beat 4 eggs, 1/2 cup of vegetable oil, 1 tablespoon of salt, and 1 cup of sugar together, and stir the egg mixture into the yeast-flour mixture until well combined. Continue mixing in flour, 1 cup at a time, up to 9 total cups. Dough should be slightly sticky, but not so wet that it leaves dough stuck to your hands. Turn the dough out onto a floured surface, and knead for 5 minutes to develop gluten. Form the dough into a compact round shape, and place in an oiled bowl. Turn the dough over several times in the bowl to oil the surface of the dough, cover the bowl with a cloth, and let rise in a warm area until doubled in size, about 1 hour. Punch down the dough and knead for another 5 minutes, until smooth and elastic. Grease baking sheets, or line with parchment paper. To make egg glaze, whisk together 1 egg, 1 teaspoon oil, 2 teaspoons sugar, and 1 teaspoon of water in a small bowl, and refrigerate until needed. Cut the dough into 4 pieces, and cut each piece into 3 smaller pieces for a 3-strand braided loaf. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Place the loaves onto the prepared baking sheets, and let rise in a warm place until doubled in size, 30 to 45 minutes. Brush a coating of egg glaze onto the tops of the bread, and reserve the remaining glaze. Preheat oven to 350 degrees F (175 degrees C). Bake the bread in the preheated oven for 20 minutes, remove from the oven, and brush another coating of glaze onto the bread. Return to the oven, and bake until the tops are shiny and golden brown, 5 to 10 more minutes. Let cool before cutting.

Prep time: 1 hr
Cook time: 30 mins
Total time: 3 hrs
Yields: 4 loaves

Calories: 327.8
Fat: 7.5 g
Saturated fat: 1.4 g
Carbohydrates: 57 g
Sugars: 14 g
Dietary fiber: 1.6 g
Protein: 7.6 g
Cholesterol: 46.5 mg
Sodium: 368.5 mg
Zesty Meatloaf


Ingredients:
olive oil, celery ribs, garlic cloves, salt, cumin, nutmeg, eggs, milk, ketchup, ground beef, ground pork

Directions:
Preheat Oven to 350.
Mix oil, diced onion, garlic, celery, and jalapeno in a pan on medium heat.  Cook 10 minutes.
Add salt, nutmeg, and cumin to pan.  Stir to combine.
In a bowl, mix eggs, milk, ketchup, and bread crumbs.  Stir well.
Then add the meat and cooked veggies and combine well.
Put into 2 loaf pans and cook about 1 hour or until internal temp is 165.
Maple Turkey Brine
Category: side-dish
By US92

This is Dave's favorite brine for Thanksgiving turkey.  It can be used on any kind of poultry and pork. It gives a sweet, maple flavor to meats.

Ingredients:
4 quarts water, divided
2 cups dark brown sugar
1 cup soy sauce
1 cup maple syrup
¾ cup sea salt
8 cloves whole garlic cloves, peeled
6  bay leaves
3  large fresh thyme sprigs
2 teaspoons whole black peppercorns
1 cup sour mash whiskey

Directions:
Place 2 quarts of water in a large pot over medium heat, and stir in brown sugar, soy sauce, maple syrup, sea salt, garlic cloves, bay leaves, thyme sprigs, peppercorns, and whiskey. Stir to dissolve brown sugar and salt; bring to a boil. Remove from heat, and stir in remaining 2 quarts of water. Allow brine to cool completely before using.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 35 mins
Yields: 18 cups

Calories: 180.4
Fat: 0.1 g
Carbohydrates: 37.4 g
Sugars: 34.4 g
Dietary fiber: 0.2 g
Protein: 1 g
Sodium: 4336.8 mg
Crab Fried Rice
Category: main-dish
By Karnjana

This fried rice is very easy and so popular for Thai and Chinese. Try this recipe and you'll find it is very nice taste. Serve with chili in fish sauce or called in Thai 'Nam Pla Prik.' Enjoy!!!

Ingredients:
⅔ cup uncooked long grain white rice
1 ⅓ cups water
3 tablespoons vegetable oil
2 medium onions, cut into wedges
3 cloves garlic, chopped
½ tablespoon white sugar
2 teaspoons salt
1  egg, beaten
¼ pound cooked crabmeat
3  green onions, chopped
1 tablespoon chopped cilantro
½  cucumber, sliced
1  lime, sliced

Directions:
Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Heat the oil in a wok over medium heat. Cook and stir the onions and garlic in the hot oil until tender. Mix in the rice, sugar, and salt, and cook 5 minutes, until well blended. Stir in the egg until the rice is coated. Increase heat to high, and mix in the crabmeat, green onions, and cilantro. Continue cooking 2 to 5 minutes, until the crab is heated through. Garnish with the cucumber and lime slices to serve.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 4 servings

Calories: 303.6
Fat: 12.2 g
Saturated fat: 2.1 g
Carbohydrates: 37.4 g
Sugars: 5 g
Dietary fiber: 2.3 g
Protein: 11.6 g
Cholesterol: 68.1 mg
Sodium: 1294 mg
Passionfruit Shape


Ingredients:
cornflour, egg, milk, sugar, butter, passion fruit

Directions:
Blend cornflour with a little of the milk to make a paste.
Place remainder of milk and sugar in a saucepan and bring to the boil.
Stir in the cornflour paste and cook for 3 minutes while stirring.
Add the butter and egg yolk, and stir and cook the mixture gently for 1 minute.
Fold in the stiffly beaten egg white and then the passionfruit pulp.
Pour into a wet mould, cool, cover and chill until set.
Unmould to serve and serve with custard, cream, ice cream and/or extra passionfruit pulp.
Striped Jello Dessert


Ingredients:
Jello gelatin, vanilla yogurt, boiling water

Directions:
Decide the order of colours you want. Make one jello at a time.
For each jello, dissolve it in 1 cup boiling water and stir until it is all dissolved.
Mix in ½ cup of yogurt and a little less than ½ cup of water. Stir this until it is well blended.
Pour one cup of this into a glass bowl and place in the fridge to set(or freezer if you want it faster].  Leave the rest in cup but don’t refrigerate it.
Repeat with the next jello.  Pour 1 cup of it onto the top of the first layer once it has set.  Reserve the rest.
Keep repeating with the rest of the jellos until you have 5 layers in your bowl.
Now you have 5 stripes which have set and 5 remaining cups of unset jellos.  (If they set up, just microwave them for a couple of seconds.
Repeat the order of layers.
If desired, top with fresh fruit.
Fassoulada (Bean Soup)


Ingredients:
navy beans, olive oil, onions, garlic, carrot, celery, tomato puree, water, parsley

Directions:
Soak beans in hot water to cover for 30 minutes. Saute onion, garlic, carrot, and celery in oil until limp.
Add tomato puree and water. Bring to a boil. Add drained beans and salt and pepper.
Simmer for about 2 hours, or until beans are tender. Add parsley after 1 3/4 hours.
Baked Penne with Italian Sausage
Category: world-cuisine
By SADIEQQ

This is a hearty, filling meal that's full of flavor!

Ingredients:
1 (12 ounce) package dry penne pasta
2 teaspoons olive oil
1 pound mild Italian sausage
1 cup chopped onion
½ cup white wine
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes with garlic
1 (6 ounce) can tomato paste
2 cups shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella. Bake in preheated oven for 20 minutes, or until cheese is melted.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 servings

Calories: 664.1
Fat: 33.5 g
Saturated fat: 12.9 g
Carbohydrates: 59.2 g
Sugars: 13.7 g
Dietary fiber: 5.1 g
Protein: 31 g
Cholesterol: 81.6 mg
Sodium: 1714.1 mg
Maple Bacon Biscuits


Ingredients:
bacon, flour, sugar, baking powder, baking soda, salt, butter, maple syrup, maple syrup, buttermilk, buttermilk, egg, heavy cream, fleur de sel

Directions:
In a medium frying pan, cook the bacon over medium heat until cooked but not crispy, 10 to 12 minutes, stirring frequently. Remove the bacon to a paper towel-lined plate or pan, to remove excess fat.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
Using a pastry cutter or fork, cut in the diced butter, until it resembles small peas. Stir in the bacon, then one-fourth cup plus 2 tablespoons of maple syrup and the buttermilk until the dough just comes together (it will still be clumpy]. Be careful not to overwork the dough.
On a lightly floured surface, gently press or roll the dough to 1-inch thickness. Cut the biscuits using a 2-inch round cutter; you should have 24 biscuits. Place 12 biscuits on each of two parchment-lined baking sheets, spaced 2 inches apart. Freeze the trays just until the biscuits are chilled, about 10 minutes. (Here is where I removed 6 biscuits to bake from the freezer and allow the rest to hard freeze. Later, I pack them away for freezing to pull out later.].
Heat the oven to 350 degrees. While the biscuits are chilling, prepare the egg wash: In a small bowl, whisk together the egg yolk, egg and cream. Brush the chilled biscuits with egg wash and top each with a pinch of fleur de sel.
Bake the biscuits until they just begin to brown, about 25 minutes (you should easily be able to pick the biscuits up off the tray]. Remove the tray from the oven. Quickly drizzle 1 teaspoon of the remaining maple syrup over each biscuit, then place the tray back in the oven for 3 minutes more.
BAKE FROM FROZEN: Heat oven to 400 degrees. Place desired number of frozen biscuits on a lightly oiled baking sheet. Bake for 20-26 minutes to desired browning is achieved.
Braised Chicken With Red Potatoes and Tarragon Broth


Ingredients:
olive oil, shallot, chicken breast halve, dry white wine, fresh tarragon, salt, fresh ground black pepper, fresh flat-leaf parsley

Directions:
Heat oil in a large saucepan over medium-high heat. Add shallots to pan; sauté 1 minute.
Add chicken to pan; sauté 2 minutes or until browned. Add broth, wine, tarragon, salt, and pepper; bring to a boil. Simmer 5 minutes, stirring occasionally.
Add potatoes; simmer 5 minutes or until potatoes are tender. Remove from heat; stir in parsley.
Speedy Taco Bake


Ingredients:
ground beef, onion, diced tomatoes, whole kernel corn, cheddar cheese, Bisquick, milk, eggs

Directions:
Heat oven to 350°F.
Cook ground beef and onion until done, drain.
Stir in taco seasoning mix (dry], tomatoes and corn.
Spoon into 13x9x2-inch ungreased baking dish.
Sprinkle with cheese.
Stir together Bisquick, milk and eggs.
Pour over meat mixture.
Bake 35 minutes or until light golden brown.
Serve with sour cream, chopped tomato and shredded lettuce if desired.