Taco-Topped Cornmeal Pancakes

Put a pancake twist on your taco dinner by replacing corn tortillas or taco shells with thin cornmeal pancakes.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 704 Calories

Ingredients

• 1 cup all-purpose flour
• 2 cups milk
• 2 tablespoons unsalted butter, melted
• 1 (10.75 ounce) can condensed tomato soup
• 1 teaspoon salt, or to taste
• 2 tablespoons soy sauce
• 1 pound ground beef
• 1 medium onion, finely chopped
• 2 teaspoons seasoned salt
• 1 cup shredded lettuce, or to taste
• 1 tablespoon oil, or as needed
• 1 pinch paprika, or more to taste
• 1 pinch garlic powder, or more to taste
• 1 pinch dried oregano, or more to taste
• 1 pinch dried basil, or more to taste
• 1 pinch parsley flakes, or more to taste
• 0.5 cup cornmeal
• 0.25 cup ketchup
• 0.5 cup shredded Mexican cheese blend, or to taste
• 0.25 cup taco sauce, or to taste

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

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