Mexican Beef Patties with Tomato Topper (Pacholas)
Minutes Prep Time: 40
Minutes Total Time: 40
Servings: 6
Difficulty: easy
Minutes Prep Time: 40
Minutes Total Time: 40
Servings: 6
Difficulty: easy
1 egg
2 tablespoons ground ancho chile pepper
1 tablespoon ground cumin
1 tablespoon finely chopped garlic
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 pounds ground sirloin beef (90% lean)
1/4 cup canola oil, divided
1-1/2 cups thinly sliced yellow onion
1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 60 mg | 6% |
Carbohydrate | 8 g | 3% |
Cholesterol | 125 mg | 42% |
Total Fat | 23 g | 35% |
Iron | 4 mg | 25% |
Calories | 371 kcal | 19% |
Sodium | 478 mg | 20% |
Protein | 33 g | 65% |
Saturated Fat | 6 g | 30% |
Sugars | 3 g | 0 |
Vitamin C | 8 mg | 13% |
Combine egg, chile pepper, cumin, garlic, salt and black pepper in large bowl. Add beef; mix until well blended. Divide mixture evenly into 6 portions; shape each into a 3/4-inch thick oblong patty.
Heat 2 tablespoons oil in large nonstick skillet over medium-high heat; add patties. Cook 8 to 10 minutes or until cooked through (160°F), turning once.
Meanwhile, heat remaining 2 tablespoons oil in small saucepan over medium heat. Add onion; cook 5 minutes or until tender. Add drained tomatoes and cook 5 minutes more or until liquid has evaporated. Top each patty with 1/4 cup tomato topper.
Mexican Beef Patties with Tomato Topper (Pacholas)