1 1/2 lb. ground beef
1 pkg. taco seasoning mix (reserve 1 tsp. for topping)
10 3/4 oz. can condensed tomato soup
2 cans (15 oz. each) chili beans or kidney beans

TOPPING:

1 c. Hungry Jack buttermilk, extra light or complete pancake mix
1 tsp. reserved taco mix
1 c. (4 oz.) shredded Cheddar or American cheese
1/2 c. milk
1 egg
1 tsp. parsley flakes, if desired

Preheat oven to 400 degrees. Brown ground beef; drain. Stir in seasoning mix, soup and beans. Simmer while preparing topping. (Lightly spoon pancake mix into measuring cup, level off.) Combine all topping ingredients, except parsley, blend well. Pour meat mixture into shallow 3 quart casserole or 13 x 9 inch pan. Spoon topping over meat. Sprinkle with parsley. Bake uncovered 15-25 minutes, until golden brown. Serve hot, refrigerate any leftovers.