Thursday, April 23, 2009
Soft Taco Burgers
We've been having great weather here in-the-middle-of-nowhere Missouri. That means it's time to grill. Brad's no cook, but he's great on the grill. I found this recipe on the Taste of Home website and knew I must try it. We love tacos. We love grilling. Tacos+Grilling=Yum-0-licious. These taco burgers tasted awesome! There's one catch though. Brad was ready to strangle me by the time they got done cooking. It seems they're a little tricky to grill because they want to fall apart. Oh well, no one knew the difference once they were in the shells with lettuce, cheese and sauce. Nobody complained one bit while eating them up. I barely had leftovers for Brads lunch. I think next time I make them (and I will be making these yummy little boogers again) I will make the patties in the morning so they can chill and firm up by the time they get on the grill. Maybe they will hold their shape a little better. You could broil these if you are afraid to try to mess with them on the grill. I'm sure they would turn out great, but just not have the grilled flavor. At 69 cents per serving, these are a must try!
SOFT TACO BURGERS
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
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
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. If grilling the burgers, coat grill rack with cooking spray before starting the grill. Grill burgers, uncovered, over medium heat or broil 4 in. from the heat for 7-9 minutes on each side or until meat is no longer pink and a meat thermometer reads 160°. Serve on tortillas with lettuce, tomato, salsa and remaining chilies. 8 servings.