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Soft Taco Burgers

 Soft Taco Burgers
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
8 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
  • 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.

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Soft Taco Burgers (continued)

Nutritional Facts: 1 sandwich equals 304 calories, 12 g fat (5 g saturated fat), 52 mg cholesterol, 694 mg sodium, 22 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.