TACO-TOPPED CORNMEAL PANCAKES

Taco-Topped Cornmeal Pancakes image

Put a pancake twist on your tacos, with these thin cornmeal pancakes topped with all your favorite taco toppings!

Provided by CountryGirl

Time 30m

Yield 4

Number Of Ingredients 20

Ingredients

1 pound ground beef
1 medium onion, finely chopped
1 (10.75 ounce) can condensed tomato soup
¼ cup ketchup
2 tablespoons soy sauce
2 teaspoons seasoned salt
1 pinch dried oregano, or more to taste
1 pinch dried basil, or more to taste
1 pinch garlic powder, or more to taste
1 pinch parsley flakes, or more to taste
1 pinch paprika, or more to taste
½ cup cornmeal
2 cups milk
1 cup all-purpose flour
1 teaspoon salt, or to taste
2 tablespoons unsalted butter, melted
1 tablespoon oil, or as needed
1 cup shredded lettuce, or to taste
½ cup shredded Mexican cheese blend, or to taste
¼ cup taco sauce, or to taste

Steps:

Prepare taco filling: Heat a large, nonstick skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes. Add condensed soup, ketchup, soy sauce, seasoned salt, oregano, basil, garlic powder, parsley flakes, and paprika; cook until heated through, about 3 minutes.
While the taco filling is cooking, prepare pancake batter: Pulse cornmeal in the bowl of a food processor until finely ground (like flour). Transfer to a large bowl and mix with milk, flour, melted butter, and salt.
Heat oil in a large skillet over medium heat. Drop 1/2 cup batter per pancake onto the hot skillet. Cook until bubbles form, 3 to 4 minutes. Flip and cook until golden brown, about 3 more minutes.
Top pancakes with warm taco filling, lettuce, Mexican cheese, and taco sauce.

Nutrition Facts : Calories 703.6 calories, Carbohydrate 63.4 g, Cholesterol 107.2 mg, Fat 35.2 g, Fiber 3 g, Protein 33 g, SaturatedFat 16 g, Sodium 2377.9 mg, Sugar 16.5 g