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MEXICAN BEEF PATTIES WITH TOMATO TOPPER (PACHOLAS)

Active Time : 40 Minutes
Total Time : 40 Minutes
Serves : 6
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 90% lean pounds ground sirloin beef
  • 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
DIRECTIONS

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.