Cooking Directions

• Stir the mayonnaise and 1/2 cup picante sauce in a large bowl. Stir in the lime juice, red pepper, cumin and celery seed. Add the cabbage and pepper and toss to coat. Cover and refrigerate until serving time.
• Thoroughly mix the ground beef, onions, remaining picante sauce, cheese and corn chips in a large bowl. Shape the mixture firmly into 6 2-inch thick burgers.
• Lightly oil the grill rack and heat the grill to medium. Grill the burgers for 10 minutes or to desired doneness, turning the burgers over halfway through grilling. Remove the burgers from the grill and keep them warm.
• Wrap the tortillas in aluminum foil. Grill the wrapped tortillas for 2 minutes or until they're warm, turning them over once during grilling. Unwrap the tortillas. Place the burgers onto the tortillas and top with the coleslaw. Wrap the tortillas around the burgers and cut into diagonal halves. Sprinkle with the cilantro.

Ingredients

• 0.666 cup mayonnaise
• 1.5 cups Pace® Picante Sauce
• 1 tablespoon lime juice
• 0.25 teaspoon crushed red pepper
• 0.5 teaspoon cumin
• 0.25 teaspoon celery seed
• 1.5 cups shredded green cabbage
• 0.333 cup thinly sliced green pepper
• 1.75 pounds ground beef
• 2 green onion, chopped (about 1/4 cup)
• 0.75 cup shredded pepper Jack cheese(about 3 ounces)
• 0.75 cup crushed corn chips
• 6 flour tortilla
• 0.333 cup chopped cilantro