Mexican Beef Bake
|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|
|Shredded jack cheese||6 Ounce|
|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.