Soft Taco Burgers

Name: Soft Taco Burgers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 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 shredded reduced-fat cheddar cheese; 8 flour tortillas (6 inches), warmed; 1 cup chopped lettuce; 1 medium tomato, chopped; 1/2 cup salsa

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

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 shredded reduced-fat cheddar cheese
8 flour tortillas (6 inches), warmed
1 cup chopped lettuce
1 medium tomato, chopped
1/2 cup salsa

Directions

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.
On a lightly oiled 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 thermometer reads 160° and juices run clear. Serve on tortillas with lettuce, tomato, salsa and remaining chilies.

Nutrition Facts

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

Originally published as Soft Taco Burgers in Light & Tasty August/September 2002

Reviews

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Average Rating:

berumen

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