The recipe Enchilada Pancakes is ready in approximately 50 minutes and is definitely an amazing vegetarian option for lovers of Mexican food. This recipe makes 12 servings with 445 calories, 18g of protein, and 19g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. If you have cornmeal, garlic clove, flour, and a few other ingredients on hand, you can make it. It works well as a very affordable morn meal.
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.