Mexican Beef Bake
|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|
|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.