1. Preheat your oven to 350°F (175°C).

2. Grease a large baking sheet with butter or oil to prevent sticking.

3. In a large bowl whisk together 1 package of pancake mix, 2 eggs, and 1 cup (240 ml) of milk until the mixture is smooth and free of lumps.

4. Melt 2 tablespoons (30g) of butter and add it to the mixture, whisking until fully incorporated.

5. Pour the batter onto the prepared baking sheet and spread it evenly to form a large rectangle, roughly 1/4 inch (6 mm) thick.

6. In a separate pan cook 1 pound (450g) of taco meat over medium heat until browned, breaking it up into small pieces as it cooks to ensure even browning.

7. Sprinkle the cooked taco meat over the pancake batter, leaving a 1-inch (2.5 cm) border around the edges to allow for even rolling.

8. Sprinkle 1 cup (115g) of shredded cheese over the taco meat, distributing it evenly.

9. Roll the pancake into a tight log, starting from the long side.

10. Place the roll seam-side down on a baking sheet, making sure it is secure to prevent unrolling.

11. Bake the roll in the preheated oven for 20-25 minutes or until golden brown, checking periodically to avoid overcooking.

12. Remove the roll from the oven and let it cool for a few minutes to allow the cheese to set.

13. Slice into thick rounds and serve hot, garnished with chopped parsley and sliced tomatoes if desired.