1 1/2 lb. ground beef
1 (15 oz.) can pinto or kidney beans
1 pkg. taco seasoning mix
1 (8 oz.) can tomato sauce
1/4 c. water
1 c. Monterey Jack cheese, shredded
2 eggs
1 c. milk
1 tsp. oil
1 c. flour
1/2 tsp. salt
1 tsp. baking powder

Preheat oven to 425 degrees. Brown ground beef in skillet, drain off excess fat. Stir in beans, taco mix, tomato sauce and water. Heat until bubbly hot. Stir in cheese. Cover. Set aside.

In small bowl, beat eggs with mixer until frothy. Add milk, blend well. Add oil, flour, salt, and baking powder; beat just until smooth. (Avoid over beating, it reduces volume.) Pour hot meat mixture into greased 8x12x2 inch baking dish. Pour batter over top of meat. Bake for 30 minutes or until golden brown.