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Enchilada Pancakes

 Enchilada Pancakes
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
12 ServingsPrep: 15 min. Cook: 35 min.


  • 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 Eggland's Best Eggs
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1 cup sliced green onions


  • 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.

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Enchilada Pancakes (continued)

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.