Ingredients
4
4 servings
- •1 pound ground beef
- •1 medium onion, finely chopped
- •1 (10.75 ounce) can condensed tomato soup
- •¼ cup ketchup
- •2 tablespoons soy sauce
- •2 teaspoons seasoned salt
- •1 pinch 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
- •½ cup cornmeal
- •2 cups milk
- •1 cup all-purpose flour
- •1 teaspoon salt, or to taste
- •2 tablespoons unsalted butter, melted
- •1 tablespoon oil, or as needed
- •1 cup shredded lettuce, or to taste
- •½ cup shredded Mexican cheese blend, or to taste
- •¼ cup taco sauce, or to taste
Instructions
- 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.
- 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.
- 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.
- Top pancakes with warm taco filling, lettuce, Mexican cheese, and taco sauce.
Nutritional Facts
Per 4 servings
- Calories: 704
- Carbohydrate: 63g
- Fat: 35g
- Fiber: 3g
- Protein: 33g
- Sugar: 17g
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