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Enchilada Pancakes

Total Time

Prep: 15 min. Cook: 35 min.


6 servings

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


  • 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


  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.

Nutrition Facts

2 each: 515 calories, 22g fat (9g saturated fat), 257mg cholesterol, 900mg sodium, 55g carbohydrate (6g sugars, 3g fiber), 25g protein.

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