Start by preheating your oven to 350°F (175°C). This ensures it's hot enough to cook the taco bake evenly while developing that golden, bubbly cheese finish.

In a skillet over medium heat, brown the ground beef. Breaking it up with a spatula, cook it until no longer pink. This usually takes about 8-10 minutes. Drain any excess fat.

Once the beef is cooked, add the dried onion flakes, smoked chili powder, smoked paprika, sweet paprika, cumin, oregano, sea salt, and black pepper. Stir everything well until the meat is coated with the seasonings.

Then, add the can of RO-TEL tomatoes along with ¾ cup of water. Stir again and let it simmer for about 5 minutes.

While your meat mixture simmers, grab a baking dish. Lightly grease it to prevent sticking. An 8x8 inch size works well, but you can adjust based on the volume of your ingredients.

Start with a layer of crushed corn chips at the bottom. Next, add half of the meat mixture over the chips, followed by a layer of Monterey Jack cheese. Repeat these layers, finishing off with a final layer of cheese on top.

In a bowl, combine Pamela's Gluten-Free Baking & Pancake Mix, the remaining ¾ cup of water, and the large egg. Whisk until well blended. Pour this mixture over the entire bake. The pancake mix will help bring everything together.

Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for about 25-30 minutes. To achieve a beautifully golden top, remove the foil during the last 10 minutes of baking. The cheese should bubble and slightly brown.

Once it's done baking, take it out of the oven and let it cool for a few minutes. Sprinkle with fresh cilantro before serving. This allows the flavors to settle and makes serving much easier.