Mexican Steak Recipe

In a large bowl, combine the ground beef, garlic powder, onion powder, salt, and black pepper. Mix until just combined, being careful not to overwork the meat.

Form the mixture into four equal patties, about ¾ inch thick.

Heat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side, or until they reach your desired level of doneness.

During the last minute of cooking, top each patty with diced green chilies and a generous amount of shredded pepper jack cheese. Cover the skillet or grill to allow the cheese to melt.

In a saucepan, heat the canned chili over medium heat until warmed through. Stir occasionally.

In a separate skillet, melt butter over medium heat. Add the Texas toast slices and cook until golden brown on both sides, about 2-3 minutes per side.

On a large platter, spoon the warmed chili as a base.

Place the cooked steak patties on top of the chili.

Top the patties with sliced jalapeno peppers and fried onions if desired.

Serve with the Texas toast on the side.