Enchilada Pancakes

Name: Enchilada Pancakes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings.
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 whole milk; 12 large eggs; 1-1/2 cups shredded cheddar cheese; 1 cup sliced green onions

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

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 whole milk
12 large eggs
1-1/2 cups 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.

Nutrition Facts

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

Originally published as Enchilada Pancakes in Taste of Home Ground Beef Cookbook-Book

Reviews

My Review

Click stars to rate

Average Rating:

Gail Hurricane

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
GooFan

Dec 10, 2007

interesting combo.