Open-Faced Pizza Burgers

TOTAL TIME: Prep/Total Time: 30 min.YIELD:12 servings

Ingredients

1-1/2 pounds ground beef

1/4 cup chopped onion

1 can (15 ounces) pizza sauce

1 can (4 ounces) mushroom stems and pieces, drained

1 tablespoon sugar

1/2 teaspoon dried oregano

6 hamburger buns, split and toasted

1-1/2 cups shredded part-skim mozzarella cheese

Directions

1. In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Stir in the pizza sauce, mushrooms, sugar and oregano; mix well. Spoon onto buns; sprinkle with mozzarella cheese.

2. Place on ungreased baking sheets. Broil 4 in. from the heat for 2 minutes or until cheese is melted.

3. To freeze for quick lunches later, place the split and toasted buns on a baking sheet. Spoon the meat mixture onto buns; freeze for 1 hour. Transfer to heavy-duty resealable plastic bags or airtight containers.

4. To use frozen burgers: Thaw completely in the refrigerator. Sprinkle with cheese. Broil 4 in. from the heat for 2 minutes or until heated through and cheese is melted. Yield: 12 servings.

Nutritional Facts

1 each: 205 calories, 8g fat (4g saturated fat), 36mg cholesterol, 357mg sodium, 15g carbohydrate (4g sugars, 1g fiber), 16g protein.

© 2017 RDA Enthusiast Brands, LLC

   

Cheeseburger Soup Recipe

TOTAL TIME: Prep: 45 min. Cook: 10 min.

YIELD:8 servings

Ingredients

• 1/2 pound ground beef
• 4 tablespoons butter, divided
• 3/4 cup chopped onion
• 3/4 cup shredded carrots
• 3/4 cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 1-3/4 pounds (about 4 cups) cubed peeled potatoes
• 3 cups beef broth
• 1/4 cup all-purpose flour
• 1 package (16 ounces) Velveeta process cheese, cubed
• 1-1/2 cups whole milk
• 3/4 teaspoon salt
• 1/4 to 1/2 teaspoon pepper
• 1/4 cup sour cream

Directions

• 1. In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until tender, about 10 minutes. Add potatoes, beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
• 2. Meanwhile, in a small skillet, melt remaining butter. Add flour and milk; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).

Recipe Note

Test Kitchen Tips

Save on prep time by using frozen cubed hash brown potatoes in place of fresh.

To prevent soup from curdling, remove from the heat before adding sour cream.

Go all out! Serve in bread bowls with condiment skewers: Try cocktail onions and mini pickles.

Nutritional Facts

1 cup: 450 calories, 27g fat (15g saturated fat), 100mg cholesterol, 1421mg sodium, 33g carbohydrate (8g sugars, 3g fiber), 19g protein.

© 2017 RDA Enthusiast Brands, LLC

Cheeseburger Tots

Daniel Batchelder

This is why I love having kids who love the cook and experiment. Tonight my "Middlest" Kirstin and I made something that I saw online. Tater tot cheeseburger sliders. Five tater tot's per section in a muffin tin, fully defrosted and smashed into the bottom. I used the bottom of a Sam Adams beer glass which is a little narrower. Bake in the oven at 425 for 15 minutes. Meanwhile, Cook the ground beef with whatever spices onions, etc. that you want. A little shredded cheese, then the burger, then more cheese on top. Bake in the oven for five more minutes. We decided to drizzle Ketchup on top, they were so amazing!

Prep time 20 mins

Cook time 35 mins

Total time 55 mins

These Cheeseburger tots are tater tot bites filled with hamburger, cheese, pickles, and a special sauce.

Author: Kat Jeter & Melinda Caldwell

Recipe type: Appetizer

Serves: 16

Ingredients

Cheeseburger Tots

• 48 Tater Tots, frozen
• 1 lb. Ground Beef
• ½ c. Onion, finely diced
• Salt and Pepper to taste
• 2 Tbsp. Mayonnaise
• 2 Tbsp. Mustard
• 2 Tbsp. Ketchup
• 2 Tbsp. Pickle Relish
• 1 c. Cheddar Cheese, shredded
• Note: You can use more or less of any of these condiments according to your taste!
• Mini Pickles for garnish

Special Sauce

• ½ c. Mayonnaise
• 4 Tbsp. Pickle relish
• 2 Tbsp. Yellow mustard
• 1 tsp. White wine vinegar
• 1 tsp. Paprika
• 1 tsp. Onion powder
• 1 tsp. Garlic powder

Instructions

1. Preheat oven to 425°F.
2. Brown ground beef in a skillet over medium high heat. Once meat has browned drain the grease then add beef and onions back to the skillet and cook until softened.
3. Add mayonnaise, mustard, ketchup, and pickle relish to the ground beef and stir to combine. Salt and pepper to taste.
4. Grease a mini muffin pan and place three tater tots in each cup. Bake for 10 minutes.
5. After 10 minutes remove the muffin pan from the oven and use a tamper to press the tater tots down into each cup. This will create a tater tot cup.
6. Fill the tater tots with the ground beef mixture and top with cheddar cheese.
7. Place the tater tots back in the oven and cook for another 15 minutes.
8. Remove the cheeseburger tots from the oven and let cool for 5 minutes before removing them from the muffin pan.
9. While the cheeseburger tots cool mix together all of the special sauce ingredients.
10. Drizzle the special sauce over the cheeseburger tots and top with mini pickle slices.
11. Enjoy!

Taco Casserole

Taco Casserole
7oz. bag Nacho Cheese Doritos, crushed
1 lb lean or extra lean ground beef
1/2 cup diced onion (optional)
1 pkg. taco seasoning, mixed according to directions
1 (8 oz.) pkg. shredded Cheddar cheese
1 (8 oz.) pkg. shredded Mozzarella cheese

Directions :

Shredded Lettuce. diced tomatoes,sour cream.guacamole,salsa, jalapenos or any taco toppings you might like

Brown beef and onion in skillet ,drain off any fat add seasoning mix according to package directions

Layer ingredients in 9 x 13 pan as listed - crushed chips, seasoned meat and 2/3 of cheese

. Bake at 350 * for 15 minutes.

Remove from oven and top with shredded lettuce tomatoes and remaining cheese along with any of you favorite taco toppings

Cheeseburger Sliders

INGREDIENTS
2 pounds ground beef
2 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic powder
½ white onion, diced
6 slices cheddar
12-pack of dinner rolls or Hawaiian sweet rolls
2 tablespoons melted butter
1 tablespoon sesame seeds
PREPARATION
1. Preheat oven to 350°F/175°C.
2. Combine the beef, salt, pepper, and garlic powder in a 9×13 baking tray, mixing thoroughly and pressing it in a flat, even layer.
3. Bake for 20 minutes.
4. Set aside the cooked beef and drain the liquid.
5. Slice the rolls in half lengthwise.
6. Place the bottom half on the same 9×13 baking tray.
7. Place the cooked beef layer on the rolls, followed by the onions and cheddar.
8. Place the remaining half of the rolls on top.
9. Brush the top of the rolls with the butter and sprinkle the sesame seeds on top.
10. Bake for 20 minutes.
11. Slice, then serve!

https://www.buzzfeed.com/alvinzhou/your-slider-game-will-never-be-the-same-after-watching-this?bffbtasty&utm_term=.yrPlPo0X66#.lgwjXOgKww

 

 

Notes:  I froze half of this and when I added the cheese the second time, I used pepperjack, put it in the toaster over at 400 degrees until heated and Bill loved it.  I also buttered the leftover tortillas and put cinnamon and sugar on them and baked them for a couple of minutes.

Slow Cooker Enchiladas Recipe

As a busy wife and mother of two young sons, I rely on this handy recipe. I layer enchilada ingredients in the slow cooker, turn it on and forget about it. With a bit of spice, these hearty enchiladas are especially nice during the colder months. —Mary Luebbert, Benton, Kansas

TOTAL TIME: Prep: 30 min. Cook: 5 hours YIELD:4 servings

 

Suggested to do in oven instead of crockpot.  Or brown tortillas first to keep from getting slimy in crockpot.  Top with enchilada sauce and sour cream. 

Ingredients

• 1 pound ground beef
• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 1 can (16 ounces) pinto or kidney beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 1/3 cup water
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup (4 ounces) shredded sharp cheddar cheese
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 6 flour tortillas (6 inches)

Directions

• 1. In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses.
• 2. In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. Yield: 4 servings.

Nutritional Facts

1 serving (1 each) equals 734 calories, 32 g fat (16 g saturated fat), 111 mg cholesterol, 1,672 mg sodium, 62 g carbohydrate, 11 g fiber, 49 g protein.

© 2016 RDA Enthusiast Brands, LLC