Yield: 6 Servings
|1 pounds||Lean ground beef|
|⅔ cup||Yellow cornmeal|
|1 tablespoon||Lime juice|
|1 teaspoon||Ground cumin, or to taste|
|2 teaspoons||Chili powder|
|Salt and pepper to taste|
|1||Fresh jalapeno pepper *|
|1 tablespoon||Vegetable oil|
|1 cup||Corn kernels **|
|6||10-inch flour tortillas|
|Shredded iceberg lettuce, optional|
|Lime wedges for garnish|
* seeded and finely chopped, or to taste (see note) ** frozen, or canned and drained
The crunch of corn with your favorite salsa makes a delicious, lower-fat Southwestern hamburger served on a flour tortilla with shredded lettuce and lime wedges.
In a mixing bowl, mix lightly the ground beef, cornmeal, lime juice, egg white, cumin, chili powder, salt, pepper and jalapeno. Shape into 6 large thin patties and reserve on a sheet of wax paper.
Over medium-high heat, heat a 12-inch skillet, then add the oil to coat the bottom. Place patties in the hot skillet and cook 3 to 5 minutes per side, turning once, until the meat is cooked through and the patties are a deep golden brown.
Meanwhile, in a small saucepan, combine corn and salsa and heat. In the microwave, heat flour tortillas wrapped in a cloth or on paper plates for 15 seconds on high.
To serve, place a cooked patty on a flour tortilla, top with a serving of salsa and fold. Add shredded lettuce if desired. Serve a wedge of lime alongside.
Note: When preparing fresh chilies, wear rubber gloves for protection against oils that later can cause burning sensation on skin.
Makes 6 servings.
Cost: 80 cents per serving.
Per serving: 351 calories (22 percent from protein, 41 percent from carbohydrate, 37 percent from fat), 20 grams protein, 37 grams carbohydrate, 15 grams fat, 47 milligrams cholesterol, 301 milligrams sodium. Exchanges: 2 bread, 2 meat, 1½ fat.
From the Oregonian's FOODday, 1/26/93.
Posted by Stephen Ceideburg