Enchilada Pancakes

• 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 all-purpose flour
• 1-1/3 cups cornmeal
• 4 cups whole milk
• 12 large eggs
• 1-1/2 cups shredded cheddar cheese
• 1 cup sliced green onions

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.

ground beef, garlic, tomatoes, tomato sauce, salt, biscuitbaking, flour, cornmeal, milk, eggs, cheddar cheese, green onions

Taken from www.tasteofhome.com/recipes/enchilada-pancakes/ (may not work)