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Tijuana Toasties

Budget.Gourmet's picture
Ingredients
  Corn meal cake 6 (Flat)
  Beef 1 Pound, ground
  Onion 1 Small, chopped to make 1/4 cup
  Butter/Margarine 2 Tablespoon
  Chili powder 2 Teaspoon
  Salt 1 Teaspoon
  Canned barbecue beans 2 Pound (2 Cans, 1 Pound Each)
  Iceberg lettuce 1 Cup (16 tbs), shredded
  Cheddar cheese 4 Ounce, shredded (1 Package)
Directions

MAKING
1) Split open the cornmeal cakes and place on a cookie sheet, with the cut sides up.
2) In a large frying pan, shape the ground beef into a patty and cook for 5 minutes on each side, then break up and move aside.
3) In the same pan, saute the onion in the butter or margarine for 3 minutes or until the onion is soft.
4) Stir in the chili powder and salt, cook for 1 minute. Then stir in the beans and bring to a boil.
5) Place the corn cakes in a broiler and heat for 2 to 3 minutes or until just toasted.
6) Place 2 corn cake pieces on each of the 6 serving plates and spoon over the beef mixture.

SERVING
7) Sprinkle half with the lettuce rest with the grated cheese, then serve immediately with corn chips, if desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Toasted
Dish: 
Sandwich
Ingredient: 
Beef
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
6

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