Enchilada Pancakes Recipe

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Enchilada Pancakes Recipe
Enchilada Pancakes Recipe photo by Taste of Home
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Enchilada Pancakes Recipe

Read Reviews
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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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.

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.
Originally published as Enchilada Pancakes in Taste of Home Ground Beef Cookbook 1999, p297

Nutritional Facts

2 each: 515 calories, 22g fat (9g saturated fat), 257mg cholesterol, 900mg sodium, 55g carbohydrate (6g sugars, 3g fiber), 25g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Enchilada Pancakes in Taste of Home Ground Beef Cookbook 1999, p297

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Reviews forEnchilada Pancakes

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Gail Hurricane User ID: 5851256 70093
Reviewed Aug. 16, 2011

"Good recipe but very tedious to make. Need to insure you have the time do it or have plenty of help around"

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GooFan User ID: 2452423 84168
Reviewed Dec. 10, 2007

"interesting combo."

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