Taco Bake

Put crushed corn chips, flour, yeast, sugar, minced onion and salt in a food processor bowl. Pulse a few times to combine.

With processor running, add the warm water and oil in a thin steady stream to the dry ingredients. Keep pulsing and mixing until the dough forms a ball.

Grease a deep, 9-inch cake pan or spring-form pan. You’ll need those high sides!

Press the dough evenly over the bottom and at least a couple of inches up the sides. This is a yeast dough and, while it doesn’t rise a lot, it’ll get puffy. You’re going to fill this shell with taco meat and want to give the dough room enough to puff and also to hold the meat. Does that make sense?

Put it aside in a warm area, cover it with a towel and let it rise anywhere from 20 minutes to 3 hours.

About 20 minutes before baking, cook the hamburger and chopped onion. When the onion is translucent and the meat no longer pink, drain the fat and add taco seasoning and 1/3 cup water.

Simmer 7-10 minutes, uncovered, then gently pour into the waiting dough shell.

Bake for 25-30 minutes at 350 degrees or until crust is a nice golden brown.

Top with anything you’d put on a taco: grated cheese, salsa, lettuce, tomato or avocado.

I originally found this recipe in a Demarle cookbook. Demarle is the grandaddy of silicon bakeware. If you’re lucky enough to own Demarle’s Large Round Mold or Flexipan—it’s a 9-inch, 3-qt capacity mold—it works beautifully for this recipe!