This is a skillet supper from Old El Paso Sun Country Mexican Cookbook (1978).
HEARTY FIESTA BURGERS
1 egg, beaten slightly
¾ C fine saltine cracker crumbs (about 21 crackers)
¼ C Taco Sauce
2 tsp instant minced onions
¼ tsp salt
1 lb ground beef
10 ½ oz can condensed cream of mushroom soup
15 oz can chili beans OR Ranch-style beans
4 oz chopped green chilies
½ C (2 oz) shredded cheddar cheese
Combine eggs, cracker crumbs, Taco Sauce, onion, and salt, add ground beef, and mix well. Shape mixture into 6 patties, each about 6 inches in diameter. Brown patties on both sides in skillet. Pour soup over patties, top with beans and green chilies, and cook covered over low heat for 10 minutes. Sprinkle with cheese, cover, and cook until cheese melts, about 2 to 3 minutes more.
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