Two family favorites come together to form south-of-the-border patties with a little kick.
large tortilla chips, crushed (about 1/4 cup)
cup Old El Paso™ taco sauce
teaspoon freshly ground black pepper
lb extra-lean (at least 90%) ground beef
slices (1 oz each) pepper Jack cheese
burger buns, split
Olive oil cooking spray
cup shredded lettuce
medium tomato, coarsely chopped
Heat gas or charcoal grill. In medium bowl, mix crushed chips, taco sauce, salt, pepper and beef. Shape mixture into 6 patties, about 5 inches in diameter. Press thumb in center of each patty, creating a slight indentation, until bottom of patty is about 1/2 inch thick.
Place patties on grill over medium heat. Cover grill; cook 5 minutes. Turn patties; cook about 5 minutes longer or until meat thermometer inserted in center of patties reads 160°F. Top each patty with cheese slice; cook 1 minute or until cheese begins to melt.
Meanwhile, spray cut sides of buns with cooking spray. Place buns, cut sides down, on grill; cook about 2 minutes or until golden brown.
To serve, place cheese-topped patties on bottom halves of buns. Top with lettuce, tomato and top halves of buns.
Cheddar cheese can be used instead of pepper Jack cheese.
Lean ground beef, instead of extra-lean beef, can also be used.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Sandwich
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- 1 1/2g
- 1 1/2%
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.