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Mexican Beef Bake

fast.cook's picture
  Lean ground beef 1 Pound
  Onion 1 Large, chopped
  Garlic 1 Clove (5 gm), minced or pressed
  Garlic 1 Clove (5 gm), minced / pressed
  Catsup 1⁄2 Cup (8 tbs)
  Chili powder 1 Tablespoon
  Butter/Margarine 2 Tablespoon
  Salt To Taste
  Pepper To Taste
  Egg 1
  6 inch corn tortillas 4
  Shredded jack cheese 6 Ounce (1 1/2 Cups)
  Corn tortillas 4 (about 6 inches in diameter)
  Firm ripe avocado 1 Large
  Sour cream 2 Tablespoon

Crumble beef into a wide frying pan; cook over medium-high heat, stirring often, until browned.
Add onion and garlic and cook until onion is soft about 10 minutes; discard drippings, then stir in catsup and chili powder.
Season to taste with salt and pepper.
Reduce heat and simmer, uncovered, for 5 minutes.
Meanwhile, melt about 1 1/2 teaspoons of the butter in a 7-inch frying pan over medium heat.
In a rimmed plate or pie pan, beat egg just until blended.
Dip one tortilla in egg and drain briefly; then cook in butter, turning as needed, until lightly browned on both sides.
Repeat to brown remaining tortillas, adding more butter as needed.
Cut each tortilla into 4 wedges.
In each of four 1-cup ramekins, arrange 4 tortilla wedges, pointed ends up.
Spoon meat mixture over tortillas, then evenly sprinkle with cheese.
Broil 3 to 4 inches below heat until cheese is melted.
Pit, peel, and slice avocado; top each serving with avocado slices and a dollop of sour cream.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3279 Calories from Fat 1636

% Daily Value*

Total Fat 188 g289%

Saturated Fat 80.3 g401.3%

Trans Fat 0 g

Cholesterol 701.6 mg233.9%

Sodium 3779.4 mg157.5%

Total Carbohydrates 253 g84.4%

Dietary Fiber 44.5 g178.2%

Sugars 45.9 g

Protein 165 g329.2%

Vitamin A 182.5% Vitamin C 157%

Calcium 173.6% Iron 119.2%

*Based on a 2000 Calorie diet

Mexican Beef Bake Recipe