Tijuana Toasties

Budget.Gourmet's picture

Aug. 10, 2011


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)



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.


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

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6