Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
1 lb Lean ground beef
2/3 c Yellow cornmeal
1 tb Lime juice
1 Egg white
1 ts Ground cumin, or to taste
2 ts Chili powder
Salt and pepper to taste
1 Fresh jalapeno pepper *
1 tb Vegetable oil
1 c Corn kernels **
1 c Salsa
6 10-inch flour tortillas
Shredded iceberg lettuce,
-optional
Lime wedges for garnish

* seeded and finely chopped, or to taste (see note) ** frozen, or
canned and drained

The crunch of corn with your favorite salsa makes a delicious,
lower-fat Southwestern hamburger served on a flour tortilla with
shredded lettuce and lime wedges.

In a mixing bowl, mix lightly the ground beef, cornmeal, lime juice,
egg white, cumin, chili powder, salt, pepper and jalapeno. Shape into
6 large thin patties and reserve on a sheet of wax paper.

Over medium-high heat, heat a 12-inch skillet, then add the oil to
coat the bottom. Place patties in the hot skillet and cook 3 to 5
minutes per side, turning once, until the meat is cooked through and
the patties are a deep golden brown.

Meanwhile, in a small saucepan, combine corn and salsa and heat. In
the microwave, heat flour tortillas wrapped in a cloth or on paper
plates for 15 seconds on high.

To serve, place a cooked patty on a flour tortilla, top with a
serving of salsa and fold. Add shredded lettuce if desired. Serve a
wedge of lime alongside.

Note: When preparing fresh chilies, wear rubber gloves for protection
against oils that later can cause burning sensation on skin.

Makes 6 servings.

Cost: 80 cents per serving.

Per serving: 351 calories (22 percent from protein, 41 percent from
carbohydrate, 37 percent from fat), 20 grams protein, 37 grams
carbohydrate, 15 grams fat, 47 milligrams cholesterol, 301 milligrams
sodium. Exchanges: 2 bread, 2 meat, 1 1/2 fat.

From the Oregonian's FOODday, 1/26/93.

Posted by Stephen Ceideburg

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