Enchilada Pancakes

Name: Enchilada Pancakes
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

12 ingredients

3 steps

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

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.