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Texas Tacos Recipe

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This recipe for Texas Tacos is from Resurrection Lutheran Church Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
FILLING:
2 pounds Ground Beef
1 Envelope Onion Soup Mix
1 can Tomato Juice (18 ounces)
1 cup Catsup
1/4 cup Brown Sugar
2 Tbsp. Vinegar
2 Tbsp. Worcestershire Sauce
2 tsp. Salt
PANCAKES:
3 Eggs
1 1/2 cups Milk
1 cup Flour
1 tsp Salt
1/2 cup Cornmeal
2 Tbsp. Melted Butter
TOPPING:
2 cups Sour Cream (Low Fat or Fat Free is OK)
1 cup Grated Sharp Cheddar Cheese
Directions:
Directions:
Brown ground beef. Drain. Stir in remaining filling ingredients. Cover and cook over low heat stirring occasionally, 2 1/2 hours or until mixture is thick.
Make pancakes: Beat eggs with milk in medium bowl. Stir in flour and salt, then cornmeal and melted butter. Beat just until smooth. Heat a 7 inch frying pan over low heat, lightly grease with margarine. Pour in 1/4 cup batter at a time, tipping pan to cover bottom completely. Bake until pancake top appears dry and underside is golden. Turn, brown other side. Repeat, lightly greasing pan as needed to make 12 pancakes.
Spoon about 1/4 cup filling onto each pancake. Roll up and place seam side down in double row in buttered 9 x 13 baking dish.
If any filling remains, spoon between rows of pancakes.
Before baking, spread sour cream over the top of the filled pancakes and sprinkle with cheese.
Bake in 325º oven 30 minutes or until top is bubbly and pancakes are heated through. If pancakes have been chilled, increase baking time to 45-50 minutes.
Serves 6.
Personal Notes:
Personal Notes:
Although these are somewhat time consuming to prepare, they can be made ahead and stored in the refrigerator.

 

 

 

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