Soft Taco Burgers Recipe
Soft Taco Burgers Recipe photo by Taste of Home

Soft Taco Burgers Recipe

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I love to grill these sandwiches for quick summer meals or impromptu get-togethers around the pool. They're a snap to prepare, and no one ever guesses that they're low fat. —Joan Hallford of North Richland Hills, Texas
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings

Ingredients

  • 1 cup fat-free refried beans
  • 1 can (4 ounces) chopped green chilies, drained, divided
  • 1/4 cup chopped onion
  • 1/4 teaspoon salt
  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • 8 flour tortillas (6 inches), warmed
  • 1 cup chopped lettuce
  • 1 medium tomato, chopped
  • 1/2 cup salsa

Nutritional Facts

1 each: 304 calories, 12g fat (5g saturated fat), 52mg cholesterol, 694mg sodium, 22g carbohydrate (2g sugars, 3g fiber), 25g protein Diabetic Exchanges:1-1/2 starch, 3 lean meat 1 vegetable 1/2 fat

Directions

  1. In a large bowl, combine the beans, 2 tablespoons green chilies, onion and salt. Crumble the beef over mixture and mix well. Shape into eight 5-in. patties. Top each patty with 2 tablespoons cheddar cheese; fold in half and press edges to seal, forming a half moon.
  2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, uncovered, over medium heat or broil 4 in. from the heat for 7-9 minutes on each side or until a meat thermometer reads 160° and juices run clear. Serve on tortillas with lettuce, tomato, salsa and remaining chilies. Yield: 8 servings.
Originally published as Soft Taco Burgers in Light & Tasty August/September 2002, p31

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.


Reviews for Soft Taco Burgers

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MY REVIEW
Reviewed Feb. 16, 2010

"I liked this recipe. I would add cumin to the meat next time for flavor but you could really taste the beans and the bbq flavor in the meat. I did take out the onions and glad i did. It might have caused the meat to brake up to much"

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