Mexican Beef Patties with Tomato Topper (Pacholas)
40Prep Time Minutes
40Total Time Minutes
7Number of Ingredients
1/4 cup Egg Beaters® Original
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 Pure Wesson® Canola Oil, divided
1-1/2 cups thinly sliced yellow onion
1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
|% Daily Value|
|Total Fat||22 g||34%|
|Saturated Fat||6 g||29%|
|Dietary Fiber||2 g||7%|
|Vitamin C||8 mg||13%|
|Vitamin A||625 iu||13%|
Combine Egg Beaters, 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.