Need a quick easy dinner recipe idea, that your family will gobble up?  I found this in the Rachael ray magazine and knew we would really enjoy it, plus I had all the ingredients already, I just love that about a recipe.  This one only has 5 ingredients!  It’s filling, healthy and a fun recipe to make and eat!  Let me show you how.

This recipe is a fun take on old chips and dip. Give the wonderful flavor with out all the extra calories.

Ingredients: 1 pound ground beef, 1/4 cup plus 2 tbsp. jarred tomatillo salsa, Salt and pepper, 2 cups salted tortilla chips, ground in a food processor, 1 large tomato, diced, 1 avocado, diced

In a large plastic bag, add chips and using a mallet or rolling pin crush them finely.

Then in a large bowl, add the ground meat, salt, pepper and tomatillo salsa.

Mix well with your hands, or a spoon if you don’t like to touch raw meat.

Then make some lines down the middle and across to evenly make 4 patties.

Round and flatten in your palm, and coat with crushed chips.

In a large skillet on medium high, cook on each side about 3-4 minutes.

Meanwhile dice up your avocado, tomato, 2 T of salsa, and a little salt and pepper to taste.  Mix together and set aside.

Flip the patties and see the pretty browning of the chips.

To serve add the avocado/tomato salad on top of the patties, serve with a side salad and some more chips.

 

Enjoy!  No bun needed.

Print This Recipe

Chip and Dip Patties

Recipe from Rachael Ray Magazine

1 pound ground beef
1/4 cup plus 2 tbsp. jarred tomatillo salsa
Salt and pepper
2 cups salted tortilla chips, ground in a food processor
1 large tomato, diced
1 avocado, diced

In a large plastic bag add chips and using a mallet crush chips.

In a  bowl, using your hands, combine the beef, 1/4 cup salsa and 1/4 tsp. each salt and pepper. Form the mixture into four 1/2-inch-thick patties. Coat in the tortilla chips, patting to adhere.

In a large, dry nonstick skillet, cook the patties over medium-low heat, turning once, until the chips are toasted and the meat is cooked to medium doneness, about 8 minutes.

Meanwhile, in another bowl, combine the tomatoes, avocado, and the remaining 2 tbsp. salsa; season with salt and pepper.  To serve, top the patties with the tomato-avocado salad.

4 serving

Per serving : 301 Calories, 16 Carbs, 14 fat, 26 protein, 419 sodium, 4 fiber

I am happy to list this post @
A Southern Fairytale “Mouth Watering Mondays”
Little House, ” Old Fashioned Recipe Exchange”
Balancing Beauty and Bedlam “Tasty Tuesday”
Simply Sugar and Gluten Free, “Slightly Indulgent”
All the Small Stuff, “Tuesday at the Table”

Mandy’s Recipe Box, Totally Tasty Tuesday”
Crazy for Crust, “Crazy Sweet Tuesday”
Newlyweds, “Recipe Linky”
Gooseberry Patch, “Recipe Round-up”
Lady Behind the Curtain, “Cast Party Wednesday”
Crystal & Co., “Share your resources and Solutions“
Life as Mom “Recipe Swap”
A little Nosh, “Tastetastic Thursday”
Miz Helen’s, “Full Plate Thursday”
It’s a Keeper, “It’s a Keeper Thursday”
Friday Foods, “Mom Trends”
Amee’s Savory Dish, “Fit Fridays”
Designs by Gollum “Foodie Friday”
Ann Kroeker “Food on Fridays”
My Crowded Kitchen, “Fabulous Friday”
Simple Living with Diane, “Foodie Friday”
The Country Cook, “Weekend Potluck”
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4 Responses

  1. Hi Jenna,
    What a great idea, we will just love these Patties and can’t wait to make them. Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  2. What a clever idea–my kids would love all those ingredients, so I may pass along the recipe to them and see if they want to put it together! Thanks for linking this to Food on Fridays!

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