1 pound lean ground beef
1 large onion, chopped (1 cup)
1 can (15 ounces) tomato sauce
1/2 cup water
1 envelope (1 5/8 ounces) spaghetti sauce mix
1 1/2 cup (6 ounces) Wisconsin mozzarella or provolone cheese, shredded
1 cup milk
1 tablespoon cooking oil
1 cup flour
1/2 cup (1 1/2 ounces) Wisconsin parmesan cheese, grated
In a large skillet, cook ground beef and onion until meat is brown and onion is tender. Drain off fat. Stir in tomato sauce, water, and spaghetti sauce mix. Bring to boiling. Reduce heat; simmer, uncovered, for 10 minutes.
Meanwhile, in a small mixing bowl combine eggs, milk, and oil. Beat with electric mixer on medium speed until well blended. Add flour all at once, beating until mixture is smooth.
Spoon hot meat mixture into a greased 13x9x2 inch baking dish. Sprinkle the mozzarella or Provolone over the meat mixture. Pour flour mixture over cheese, spreading to completely cover filling. Sprinkle parmesan over batter. Bake at 425° F for 20 minutes or until top is puffed and golden brown.