Rating: 4 stars
15 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0

Serve a meal that reheats beautifully and is guaranteed to have kids crowding around the dinner table. Corn kernels add a dash of color and texture for a playful spin on this classic.

Lorrie Hulston Corvin
Recipe by Cooking Light June 2006

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Read the full recipe after the video.

Recipe Summary test

Yield:
6 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic; sauté 3 minutes. Add meat to pan; cook 5 minutes or until browned, stirring to crumble. Stir in tomato paste; cook 2 minutes. Add chili powder, cumin, salt, and broth. Reduce heat, and simmer 12 minutes or until thickened, stirring occasionally. Stir in corn; cook for 2 minutes or until thoroughly heated.

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  • Spoon about 1 cup meat mixture on bottom half of each hamburger bun; cover with top half of each bun.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

338 calories; calories from fat 20%; fat 7.5g; saturated fat 2g; mono fat 2.5g; poly fat 1.7g; protein 31.7g; carbohydrates 40g; fiber 6.2g; cholesterol 61mg; iron 4.1mg; sodium 638mg; calcium 72mg.
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