Sheet Pan Taco Dutch Baby

"Give 'em something to taco 'bout."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
1hr 10mins




  • Preheat the oven to 425 degrees F.
  • Scatter the bacon in a single layer on a 13-by-18-inch rimmed baking sheet and roast until crisp, 18 to 22 minutes. Remove about 1/3 cup of the bacon and reserve for garnish.
  • Combine the eggs and milk in a blender and process until smooth. Add the flour and 1/2 teaspoon salt and blend until smooth, then pour into the pan with the crisp bacon and stir to distribute evenly. Top with the canned chiles, Cheddar and Monterey Jack. Bake until puffed and golden, about 25 minutes.
  • Meanwhile, heat a medium skillet over medium-high heat and add the olive oil. Saute the corn until starting to turn golden and charred, 3 to 5 minutes. Stir in the beans and chili powder and season with salt and pepper.
  • Top the Dutch baby with the corn and black beans, tomatoes, scallions, cilantro, reserved bacon and Cotija. Serve with lime wedges and hot sauce.

Questions & Replies

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  1. Christian H.
    I make most of my meals from recipes found on this site. However, this is one of the worst things I have ever tasted. If you could even call the experience I had tasted because it didn't taste like anything. It was horribly bland with the texture of uncooked bread.
  2. Jonathan Melendez
    Such a great recipe for a crowd! Super easy to put together too, which is a bonus!
  3. Lv2cook
    This came out great! Puffed up no problem! In fact, I didn't even need to cook it the full 25 min. Could use with other foods as well. Enjoyed by the whole family and will make again. :)


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