"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Low-Carb Taco Patties Recipe

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This recipe for Low-Carb Taco Patties, by , is from One Community One Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, February 23, 2009


1 1/2 lbs beef, Ground
1/4 cup onion, Chopped
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
3/4 cup water
1 1/4 ounces taco seasoning mix, 1 Env
1 avocado, Ripe, Small
4 ounces cheddar cheese, Shredded, 1C

Mix meat, onion, salt, Worcestershire sauce and pepper.
Shape mixture into 6 patties, each about 3/4-inch thick.
Brown patties in a large skillet over medium-high heat, turning once.
Remove patties and set aside.
Pour fat from the skillet.
Mix water and seasoning mix in the same skillet and heat to boiling.
Reduce the heat and return the patties to the skillet.
Turn each one to coat with the sauce.
Peel avocado and cut into 6 rings.
Top each patty with an avocado ring.
Cover and simmer 10 minutes.
Sprinkle with the cheese; cover and heat until the cheese has melted, about 2 minutes.
Serve sauce over the patties.

NOTE: You can substitute 1 medium tomato, sliced for the avocado rings.




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