Mexican Beef Patties with Fresh Salsa

Oxmoor House
Ground beef can contain up to 30 percent fat, so be sure to read the labels before purchasing. Ground round, which is between 11 percent and 15 percent fat, has just enough fat to make a tender burger.
8 servings (serving size: 1 patty and 1/4 cup salsa)


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1 3/4 cups chopped tomato (about 3 medium)
2 tablespoons chopped onion
2 tablespoons minced seeded jalapeño pepper (about 1)
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon salt, divided
2 pounds ground round
1 (4.5-ounce) can chopped green chiles, drained
1 (1.25-ounce) packet 40%-less-sodium taco seasoning
Cooking spray
1/2 cup (2 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese, divided


Prep: 12 Minutes
Cook: 29 Minutes

1. Combine first 5 ingredients in a medium bowl; stir in 1/4 teaspoon salt. Set aside until ready to serve.

2. Combine beef, green chiles, taco seasoning, and remaining 1/4 teaspoon salt in a large bowl; stir well. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.

3. Heat a large nonstick skillet over medium heat; coat pan with cooking spray. Add 4 patties, and cook 6 minutes on each side. Top each patty with 1 tablespoon cheese, and cook 2 minutes or until burgers are done and cheese melts. Remove from pan; keep warm. Repeat procedure with remaining patties and cheese. Serve with salsa.

Created date

October 2009

Nutritional Information

Calories 260
Caloriesfromfat 48 %
Fat 14 g
Satfat 6.1 g
Protein 25.7 g
Carbohydrate 4.8 g
Fiber 0.7 g
Cholesterol 84 mg
Iron 2.8 mg
Sodium 571 mg
Calcium 106 mg