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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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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 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 king arthur unbleached all-purpose flour |
1-1/3 cups cornmeal |
4 cups milk |
12 eggs |
1-1/2 cups (6 ounces) shredded cheddar cheese |
1 cup sliced green onions |
Directions:
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. Yield: 6 servings.
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