Enchilada Pancakes

Name: Enchilada Pancakes
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 12
Cuisine: Global
Ingredients: 946 milliliters biscuit/baking mix; 227 grams can tomato sauce; 283 grams can diced tomatoes and green chilies, undrained; 237 milliliters cornmeal; 12 eggs; 237 milliliters all-purpose flour; 1 garlic clove, minced; 237 milliliters sliced green onions; 946 milliliters milk; 12 servings Salt to taste; 170 grams 1-1/2 cups shredded cheddar cheese

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.

Instructions

In a saucepan, cook beef and garlic over medium heat until meat is no longer pink; drain.

Ingredients you will need

Garlic

Beef

Meat

Equipment you will use

Sauce Pan

Add tomatoes, tomato sauce and salt. Bring to a boil Reduce heat; simmer, uncovered, for 30 minutes.

Ingredients you will need

Tomato Sauce

Tomato

Salt

Meanwhile, in a bowl, combine the biscuit mix, flour and cornmeal.

Ingredients you will need

Biscuit Mix

Cornmeal

All Purpose Flour

Equipment you will use

Bowl

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.

Ingredients you will need

Spread