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Chip & Dip Patties

Chip & Dip Patties

by 8 people

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Makes: 4 servings

Prep: 15 mins

Cook: 10 mins

  • 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 pound tomatoes, chopped
  • 1 avocado, chopped
  • 1 tablespoon EVOO
  1. In a large 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.
  2. 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.
  3. Meanwhile, in another bowl, combine the tomatoes, avocado, EVOO and the remaining 2 tbsp. salsa; season with salt and pepper. Top the patties with the tomato-avocado salad.
Tip An extra buck will buy you...
  • ...sandwich rolls. Split 4 rolls in half; stuff with the patties and avocado salad.