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Enchilada Pancakes Recipe

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It's customary in the Southwest to serve fried eggs on top of enchiladas. In this recipe, fried eggs and a meaty enchilada sauce tip golden pancakes for a tasty twist.—Marilyn Olander, Tucson, Arizona

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Enchilada Pancakes Recipe

Prep: 15 min. Cook: 35 min.

Yield: 12 Servings

15 35 50

Ingredients

1 pound ground beef
1 garlic clove, minced
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (8 ounces) tomato sauce
Salt to taste
4 cups biscuit/baking mix
1-1/3 cups all-purpose flour
1-1/3 cups cornmeal
4 cups milk
12 eggs
1-1/2 cups (6 ounces) shredded cheddar cheese
1 cup sliced green onions

Directions

In a saucepan, cook beef and garlic over medium heat until meat is no longer pink; drain. Add tomatoes, tomato sauce and salt. Bring to a boil Reduce heat; simmer, uncovered, for 30 minutes.
Meanwhile, in a bowl, combine the biscuit mix, flour and cornmeal. Pour bater by 1/2 cupfuls onto a greased hot griddle; spread to 6-in. diameter. Turn when bubbles form on top of pancakes. Cook until the second side is golden brown.
Meanwhile, in a skillet, fry eggs until center is completely set. Place two eggs on two pancakes. Top with meat mixture, cheese and onions. Yield: 6 servings.

Nutritional Facts 1 serving (2 each) equals 515 calories, 22 g fat (9 g saturated fat), 257 mg cholesterol, 900 mg sodium, 55 g carbohydrate, 3 g fiber, 25 g protein.

Originally published as Enchilada Pancakes in Taste of Home Ground Beef Cookbook , p297

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