Taco-Topped Cornmeal Pancakes
Description
Put a pancake twist on your taco dinner by replacing corn tortillas or taco shells with thin cornmeal pancakes.
Ingredients
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1 pound ground beef
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1 medium onion, finely chopped
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1 (10 3/4 ounce) can condensed tomato soup
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1/4 cup ketchup
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2 tablespoons soy sauce
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2 teaspoons seasoned salt
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1 pinch dried oregano, or more to taste
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1 pinch dried basil, or more to taste
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1 pinch garlic powder, or more to taste
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1 pinch parsley flakes, or more to taste
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1 pinch paprika, or more to taste
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1/2 cup cornmeal
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2 cups milk
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1 cup all-purpose flour
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1 teaspoon salt, or to taste
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2 tablespoons unsalted butter, melted
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1 tablespoon oil, or as needed
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1 cup shredded lettuce, or to taste
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1/2 cup shredded Mexican cheese blend, or to taste
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1/4 cup taco sauce, or to taste
Directions
1
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.
2
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.
3
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.
4
Top pancakes with warm taco filling, lettuce, Mexican cheese, and taco sauce.