1 lb ground beef
1 packet taco seasoning
2/3 cup water
2 cups Monterey Jack cheese, shredded
1/4 cup diced pickled jalapeños (optional)
1 cup self-rising corn meal
1/2 cup all-purpose flour
2 cups buttermilk
1/4 cup vegetable oil
Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning and water, cook 5-10 minutes. Set aside.
In a bowl, whisk together corn meal, flour, egg, buttermilk and oil. Stir in taco meat, cheese and jalapeños.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. When bubbles begin to appear on the surface, flip carefully with a spatula, and cook until browned on the underside, 1 to 2 minutes more.
Serve stacked and topped with salsa, sour cream and lettuce.
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