Name: Taco-Topped Cornmeal Pancakes
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Ground beef - 1 pound; Onion, finely chopped - 1 medium; Condensed tomato soup - 1 (10.75 ounce) can; Ketchup - ¼ cup; Soy sauce - 2 tablespoons; Seasoned salt - 2 teaspoons; Dried oregano, or more to taste - 1 pinch; Dried basil, or more to taste - 1 pinch; Garlic powder, or more to taste - 1 pinch; Parsley flakes, or more to taste - 1 pinch; Paprika, or more to taste - 1 pinch; Cornmeal - ½ cup; Milk - 2 cups; All-purpose flour - 1 cup; Salt, or to taste - 1 teaspoon; Unsalted butter, melted - 2 tablespoons; Oil, or as needed - 1 tablespoon; Shredded lettuce, or to taste - 1 cup; Shredded Mexican cheese blend, or to taste - ½ cup; Taco sauce, or to taste - ¼ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Taco-Topped Cornmeal Pancakes

1. Ground beef - 1 pound

2. Onion, finely chopped - 1 medium

3. Condensed tomato soup - 1 (10.75 ounce) can

4. Ketchup - ¼ cup

5. Soy sauce - 2 tablespoons

6. Seasoned salt - 2 teaspoons

7. Dried oregano, or more to taste - 1 pinch

8. Dried basil, or more to taste - 1 pinch

9. Garlic powder, or more to taste - 1 pinch

10. Parsley flakes, or more to taste - 1 pinch

11. Paprika, or more to taste - 1 pinch

12. Cornmeal - ½ cup

13. Milk - 2 cups

14. All-purpose flour - 1 cup

15. Salt, or to taste - 1 teaspoon

16. Unsalted butter, melted - 2 tablespoons

17. Oil, or as needed - 1 tablespoon

18. Shredded lettuce, or to taste - 1 cup

19. Shredded Mexican cheese blend, or to taste - ½ cup

20. Taco sauce, or to taste - ¼ cup

How to cook deliciously - Taco-Topped Cornmeal Pancakes

1. Stage

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. Stage

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. Stage

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. Stage

Top pancakes with warm taco filling, lettuce, Mexican cheese, and taco sauce.