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Prep 5min
Total30min
Servings4
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Ingredients
1
pound ground beef
1
can (4 ounces) chopped green chilies, drained
2
tablespoons chopped fresh cilantro
1
teaspoon chili powder
1/2
teaspoon salt
1/8
teaspoon ground red pepper (cayenne)
1
medium red onion, thinly sliced
1
medium avocado, sliced
4
slices (1 ounce each) Monterey Jack cheese
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Steps
1
Mix beef, chilies, cilantro, chili powder, salt and red pepper. Shape mixture into 4 patties, about 1/2 inch thick.
2
Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onion in skillet 1 to 2 minutes, stirring occasionally, just until tender. Remove from skillet.
3
Add beef patties to skillet. Cook 10 to 12 minutes, turning once, until no longer pink in center and juice is clear. Top patties with onions, avocado and cheese. Cover and heat until cheese is melted.
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Want the secret to peeling and slicing avocados quickly? Cut ripe avocado lengthwise in half around the pit. Hit the pit with the blade of a sharp knife so it sticks; twist
the knife to easily remove the pit. Peel off the leathery skin with your fingers, and slice the avocado.
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Nutrition Facts
Serving Size:1 Serving
Calories
415
Calories from Fat
280
Total Fat
31g
Saturated Fat
13g
Cholesterol
90mg
Sodium
590mg
Total Carbohydrate
8g
Dietary Fiber
3g
Protein
29g
% Daily Value*:
Iron
14%
14%
Exchanges:
1 Vegetable; 4 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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