Rating: 4 stars
64 Ratings
  • 1 star values: 0
  • 2 star values: 3
  • 3 star values: 13
  • 4 star values: 18
  • 5 star values: 30

Add Mexican-inspired spice to this traditional family favorite. Serve with your favorite coleslaw for an easy side.

Laura Martin
Recipe by Cooking Light April 2009

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Read the full recipe after the video.

Recipe Summary

prep:
20 mins
total:
20 mins
Yield:
5 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; cover and cook 8 minutes or until golden brown, stirring frequently. Remove from heat; set aside.

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  • Remove 1 teaspoon adobo sauce from can; set aside. Remove 1 chipotle chile from can; chop and set aside. Reserve remaining chiles and adobo sauce for another use.

  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add bell pepper to pan; sauté 2 minutes. Stir in chopped chipotle chile, adobo sauce, tomato paste, and next 3 ingredients (through tomato sauce); cook 3 minutes, stirring occasionally. Spoon 1/2 cup beef mixture over bottom half of each bun, and top evenly with onions and top half of bun.

  • Plate with pickle chips and a simple slaw. Combine 1/3 cup canola-based mayonnaise, 1 1/2 teaspoons sugar, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon salt, and 1/4 teaspoon dry mustard in a large bowl; stir with a whisk. Add 3 cups packaged cabbage-and-carrot coleslaw, tossing well to combine.

Nutrition Facts

273 calories; fat 6.1g; saturated fat 2.1g; mono fat 2.1g; poly fat 1.3g; protein 23.3g; carbohydrates 32.1g; fiber 3.4g; cholesterol 48mg; iron 3.7mg; sodium 724mg; calcium 84mg.
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