ENCHILADA PANCAKES

Enchilada Pancakes image

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

Provided by Taste of Home

Time 50m

Yield 6 servings.

Number Of Ingredients 12

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

Steps:

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 : Calories 515 calories, Fat 22g fat (9g saturated fat), Cholesterol 257mg cholesterol, Sodium 900mg sodium, Carbohydrate 55g carbohydrate (6g sugars, Fiber 3g fiber), Protein 25g protein.