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Mexican Pancakes

Ingredients:

Filling
1 lb lean ground meat
1 (1.25 ounces) package taco seasoning
1 (8 ounces) can tomato sauce
1 cup water

Crust
2 cups pancake mix
1 cup milk
2 eggs
1/2 cup vegetable oil
2 tablespoons cornmeal (optional)

Topping
1 cup shredded cheese
lettuce, shredded (optional)
chopped tomato (optional)
chopped onion (optional)

Directions:

Brown ground beef in a large skillet. Drain off fat.

Add taco seasoning, tomato sauce and water. Simmer until flavors are blended and sauce has thickened, about 20 minutes. Set aside.

For pancakes, mix together mix, milk, eggs and cornmeal.

Preheat griddle to 400°F Using 1/3 cup batter for EACH pancake, grill until golden brown.

Stack pancakes between wax paper. Keep warm in 200F oven. Continue until batter is gone.

Spread 1/2 cup filling on half of the pancakes. Top each with a second pancake. Spread with more filling.

Sprinkle cheese and other desired toppings on top.

4 servings

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