Burgers are pretty versatile. There are so many different kinds of condiments and toppings you can use. I usually make mine pretty traditional–mayo, lettuce, and tomato Continue reading
We all know tacos are made with ground beef, lettuce, tomato, cheese, salsa, and maybe some sour cream on top, right? Well, apparently there is a taco revolution going on, and the traditional taco has been reinvented for breakfast, lunch, and dinner. I found all this out when I got a review copy of The Taco Revolution by Brandon Schulz. Now you can make Mac and Cheese Tacos, Reuben Tacos, Greek Tacos, Roasted Vegetable Tacos, Southwestern Omelet Tacos, Pepperoni Pizza Tacos…just about any kind of taco you can think of! The many colorful recipe photos in the book will make you crave tacos in the worst way! The recipes are simple and easy to put together, and you’ll find lots of great ideas for summertime meals.
I thought I’d try the Cheeseburger Taco–it’s been awhile since I’ve had a cheeseburger. But I used those veggie crumbles in place of ground beef, so for those of you on vegetarian diets, this tastes great with a meatless substitute. This taco also has cheese, lettuce, tomato, red onion, and relish for a great cheeseburger taste!
CHEESEBURGER TACO from The Taco Revolution
Makes 6 tacos
- 1 pound ground beef (or substitute veggie crumbles for a vegetarian version)
- 1 cup shredded cheddar cheese, divided (I used a Fiesta/Mexican blend of shredded cheese)
- 1 1/2 cups torn lettuce (large pieces)
- 1 plum tomato, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup relish
- Additional shredded cheese, for topping
- Tortillas (I used 6″ multigrain tortillas)
Brown ground beef in a large pan over medium-high heat, about 8-10 minutes. Add cheese and cook 1 more minute, mixing constantly, until fully melted.
Top a tortilla with lettuce, tomato, and red onion, Add cheesy ground beef mixture and top with relish and a sprinkling of shredded cheese.
These tacos were a lot easier to eat and less messy than I thought they would be–after you put all the ingredients on your tortillas, you just fold them over and eat! I really liked this taco–I thought it tasted great and it was super easy to make! Do you make tacos often? Have you tried making any unique taco recipes?
Father’s Day just seems like a good day to post a burger recipe, since lots of dads love grilling burgers in the summer months! This Stuffed Cheeseburger is healthier than most because it’s made with Laura’s Lean Beef, which is low in fat and cholesterol, and free of hormones and antibiotics. It’s available at most Wal-Mart Supercenters, Super Target, Krogers, Safeway, and other national grocery chains.
I received some complimentary beef to make this recipe from Laura’s Lean Beef, and I thought they were great-tasting burgers! I liked the freshness and quality of the Laura’s Lean Beef brand, so I would definitely cook with this beef again. For this burger recipe, fresh parsley and minced onion are mixed into the ground beef and they’re stuffed with reduced fat Monterey Jack cheese. The original recipe says to serve the burgers on a slice of reduced-calorie oatmeal bread, which is a great idea, but I decided to use hard rolls as my burger buns. I also added a little extra minced onion. The next time you’re in the mood for a burger, keep this recipe in mind!
STUFFED CHEESEBURGERS adapted from Laura’s Lean Beef
Makes 4 burgers
- 1 pound Laura’s Lean Beef (96% Lean Ground Sirloin)
- 1/4 to 1/3 cup finely minced onion
- 1/4 cup finely chopped fresh parsley
- 2 ounces reduced fat Monterey Jack cheese, cut into 4 even 1/2-ounce pieces
- 4 slices reduced calorie oatmeal bread (or 4 of your favorite burger buns)
- 4 large tomato slices (1 large tomato should be enough)
- 4 lettuce leaves
- Optional: mayonnaise, ketchup, mustard, pickles
Mix beef with onion and parsley and divide beef into 4 equal portions. Divide each individual portion in half, so you have 8 equal portions.
Flatten 4 portions into rounds. Place a 1/2-ounce piece of cheese on top of each round. Flatten the remaining 4 portions of beef into rounds, place on top of cheese, and then seal the edges of the rounds together, sealing the cheese in (be sure to seal the edges well, or the cheese may ooze out when the burger is cooking).
Grill (covered with grill lid) at 400-450˚F for about 5-7 minutes on each side, or to desired degree of doneness (you can also cook these in a frying pan on your stove if you don’t have a grill.)
To serve, place each burger on top of a slice of bread–or on the bottom bun, if you’re using buns. Top each burger with lettuce and sliced tomatoes (and mayo, ketchup, mustard, and pickles, if desired). If using a bun, cover with the top bun and serve immediately.
Note: If you make this cheeseburger served on one slice of reduced-calorie bread and just top with a lettuce leaf and tomato slice, it just comes to about 244 calories, which isn’t bad for a cheeseburger!
Do you grill often, and did you happen to grill any burgers today for Father’s Day?
Linked to Inspire Me Monday.
If you’re looking for a yummy dip to make for a party or get-together, you may want to try this one out! It’s not what you would call healthy, but there are some ways you can make it a little lighter, like using lean ground beef, or even substituting “veggie” ground beef (like Morning Star Farms® Grillers Recipe Crumbles). I found the recipe at Closet Cooking and made a few tiny changes, adding just a little more garlic and onion, which I’ve noted in the recipe. Just the name of this dip makes me hungry! 🙂 You can serve it with tortilla chips (I like Tostitos Multigrain Scoops) or toasted or warmed baguette slices. You can also top the dip with fresh diced tomatoes, lettuce, and extra crumbled bacon if you want. This recipe makes 4-5 servings; if you’re making this for a larger group you should definitely double the recipe and make it in a 9×13″ pan!
BACON DOUBLE CHEESEBURGER DIP slightly adapted from Closet Cooking
Bake in a 9″ pie plate or square baking dish; double the recipe for a 9×13″ pan
- 1/2 pound lean ground beef
- 6 slices bacon, cut into 1-inch pieces (I used turkey bacon)
- 1 small to medium onion, diced (I used a medium-sized onion, since I like onion!)
- 1 to 2 cloves garlic, minced (I used 2 cloves)
- 4 ounces (light or regular) cream cheese, softened
- 1/2 cup (light or regular) sour cream
- 1/4 cup (light or regular) mayonnaise
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded sharp cheddar cheese
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons ketchup
- Tortilla chips or scoops, or a sliced baguette
- Optional garnishes: shredded lettuce, diced fresh tomatoes, chopped dill pickles, cooked and crumbled bacon
Preheat oven to 350˚F.
Cook the ground beef in a pan over medium heat; drain grease and remove ground beef from pan.
Next, cook the bacon in the pan until crispy, about 6 to 10 minutes. Drain all but 1 Tablespoon of the grease from the pan. Add the diced onion to this pan and saute in the Tablespoon of grease until tender, about 5 to 7 minutes. Add the minced garlic and saute until fragrant, about 1 minute.
In a large bowl (or in your pan, if it’s big enough) mix together the ground beef, bacon, onion, and garlic. Then add in the softened cream cheese, sour cream, mayonnaise, shredded mozzarella and cheddar cheeses, Worcestershire sauce, and ketchup, mixing everything together.
Pour into a pie plate or baking dish and bake at 350˚F for 20 to 25 minutes, or until the top starts turning light golden brown and sides are bubbling.
Garnish top of dip with shredded lettuce, diced fresh tomatoes, chopped dill pickles, and/or cooked and crumbled bacon.
Serve with toasted or heated baguette slices or tortilla chips or scoops.
If you eat this dip on baguette slices, it’s kind of like having a bite-size cheeseburger! 🙂
I don’t have much willpower when it comes to these warm, cheesy dips! Do you have a favorite cheesy dip recipe?