Taco Pancakes

1 lb ground beef
1 packet taco seasoning
2/3 cup water
2 cups Monterey Jack cheese, shredded
¼ cup diced pickled jalapenos
1 cup self-rising corn meal
½ cup all-purpose flour
2 eggs
2 cups buttermilk
¼ cup vegetable oil
Salsa
Sour cream
Lettuce

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 jalapenos.
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.