BEST WEST TEX-MEX BURGERS
1/4 cup corn flake crumbs
2/3 cup Old El Paso Salsa
1 lb. extra-lean ground beef
3/4 cup nonfat sour cream
2 tablespoons Old El Paso Chopped Green Chiles (from 4.5-oz. can)
1/4 teaspoon ground cumin
6 (8 to 10-inch) fat-free flour tortillas
1 1/2 cups chopped leaf lettuce
In large bowl, combine corn flake crumbs and 3 tablespoons of the salsa; mix well. Add ground beef; mix well. Shape mixture into 6 round or long, narrow (hot dog-shaped) patties, 1/2 inch thick.
In small bowl, combine sour cream, green chiles and cumin; blend well. Set aside.
TO GRILL PATTIES:
Preheat grill. Place patties on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook on open grill for 11 to 13 minutes or until burgers are thoroughly cooked, turning once. Just before burgers are done, wrap tortillas in foil; place on grill for 1 minute to heat.
OR, TO BROIL PATTIES:
Place on broiler pan; broil 3 to 4 inches from heat for 10 to 12 minutes or until burgers are thoroughly cooked, turning once. Warm tortillas.
TO SERVE:
Sprinkle 1/4 cup lettuce down center of each tortilla. Top with burgers; spoon sour cream mixture over burgers. Roll up tortillas. Serve with remaining salsa.
Makes 6 sandwiches
Source: The Pillsbury Company, 1999 |