This dish is popular because of the contrast between the cucumber’s crisp coolness and the pepper’s contrasting spiciness. Just picture a cucumber mojito.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons butter
- ¼ cup minced onion
- ¼ cup chopped poblano chile pepper
- 8 ounces extra-lean ground beef
- 4 ounces chorizo sausage
- 1 ½ tablespoons red enchilada dry seasoning (such as Savory Spice Shop® Canyon Road)
- 1 tablespoon tomato powder (such as Savory Spice Shop®)
- ½ cup water
- ⅓ cup ketchup
- 2 teaspoons Worcestershire sauce
- 1 avocado, sliced (Optional)
- ½ cup shredded Oaxaca cheese, or to taste (Optional)
- 4 hamburger bun, split and toasted
Instructions
- Melt butter in a skillet over medium heat. Cook onion and poblano pepper until softened, about 5 minutes. Transfer mixture to a plate. Add ground beef and chorizo to the skillet. Cook, stirring often to break up meat, until browned and crumbly, 5 to 7 minutes. Add enchilada seasoning and tomato powder. Add water, ketchup, and Worcestershire sauce. Return cooked onion mixture to the skillet. Simmer until flavors combine, about 5 minutes more.
- Serve meat mixture on toasted buns topped with Oaxaca cheese and avocado.
Nutrition Facts
| Calories | 602 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 6 g |
| Protein | 28 g |
| Saturated Fat | 15 g |
| Sodium | 1725 mg |
| Sugars | 6 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |