Rating: 3 stars
11 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1

Increase the ground chipotle powder if you prefer more heat. Serve with corn chips.

Recipe by Cooking Light December 2006


Credit: Lee Harrelson

Recipe Summary test

6 servings (serving size: 1 sandwich)


Ingredient Checklist


Instructions Checklist
  • 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 onion and garlic to pan; cook 2 minutes, stirring frequently. Add cumin, chili powder, and chipotle chile powder, and cook 30 seconds. Stir in ketchup, beans, and tomatoes; cook 6 minutes or until slightly thickened. Spoon about 2/3 cup beef mixture over 6 bottom bun halves, and top each with 1 tablespoon cheese and 2 pickles. Top with the remaining bun halves.


Nutrition Facts

334 calories; calories from fat 22%; fat 8.1g; saturated fat 3.1g; mono fat 2g; poly fat 1g; protein 22.2g; carbohydrates 49.6g; fiber 8.1g; cholesterol 21mg; iron 2.7mg; sodium 866mg; calcium 132mg.