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Mexican Beef Bake

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  Lean ground beef 1 Pound
  Onion 1 Large, chopped
  Garlic 1 Clove (5 gm), minced / pressed
  Catsup 1⁄2 Cup (8 tbs)
  Chili powder 1 Tablespoon
  Butter/Margarine 2 Tablespoon
  Egg 1
  Corn tortillas 4
  Shredded jack cheese 6 Ounce
  Avocado 1
  Sour cream 2 Tablespoon

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

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 659 Calories from Fat 343

% Daily Value*

Total Fat 39 g60.3%

Saturated Fat 18.2 g91.1%

Trans Fat 0 g

Cholesterol 175.4 mg58.5%

Sodium 800.4 mg33.3%

Total Carbohydrates 41 g13.8%

Dietary Fiber 7.1 g28.5%

Sugars 11.1 g

Protein 38 g76.9%

Vitamin A 44.2% Vitamin C 30.8%

Calcium 39.3% Iron 23.6%

*Based on a 2000 Calorie diet

Mexican Beef Bake Recipe