Super Yummy Guacamole Burgers

Ingredients

Guacamole

• 2 avocados - halved, peeled, and pitted
• ½ lime, juiced
• 1 fresh jalapeno peppers, seeded and minced
• ½ cup chopped cilantro
• ¼ cup minced onion
• 1 ½ teaspoons minced garlic
• ½ cup diced tomatoes
• ¼ teaspoon salt to taste

Burger

• 2 pounds lean ground beef
• 1 teaspoon chili powder
• ½ lime, juiced
• ¼- ½ cup chopped cilantro
• 1 tablespoon minced garlic
• ½ cup diced onion
• ½ cup diced tomatoes
• 6 slices Monterey Jack cheese
• 6 hamburger buns

Directions

1. Preheat an outdoor grill for medium heat.
2. To make the guacamole, mash the avocado in a medium bowl with the rest of the ingredients and season to taste with salt, and set aside.
3. In a large bowl, mix together beef with the rest of the ingredients. Form the meat into 6 patties.
4. Cook the burgers to desired doneness on the preheated grill. Add a slice of cheese to each burger during the last minute of cooking. Serve on toasted buns with a dollop of guacamole.

Hamburger Soup

1 ½ lbs ground beef
1medium onion, chopped fine
1 28oz. can diced tomatoes
2 cups water
3 cans beef consommé
1 can tomato soup
4 carrots chopped fine
1 bay leaf
3 sticks celery, chopped fine
½ tsp. Parsley
½ tsp. Thyme
Pepper to taste
8 Tbsp. Pearl Barley

Brown ground beef and onions drain well. Combine all ingredients in large pot. Simmer covered, at least 2 hours or all day. Serves 10

CHEESEBURGER MAC AND CHEESE

CHEESEBURGER MAC AND CHEESE

• 1 pound cavatappi (or any curly short) pasta
• 1 pound ground sirloin
• 1 tablespoon grill seasoning (about a palmful)
• 1/4 cup ketchup
• 1/4 cup yellow mustard
• 3 tablespoons extra virgin olive oil, divided
• 2 tablespoons butter
• 1 medium red onion, chopped
• Salt and ground black pepper
• 2 tablespoons flour
• 2 cups milk
• 1 1/4 cups grated yellow cheddar cheese, divided
• 1 1/4 cups grated Swiss cheese, divided
• 3 small tomatoes, seeded and chopped
• 1 deli-style pickle, chopped

Preparation

Pre-heat oven to 400ºF.

Place a large pot of salted water over high heat and bring to a boil. Add pasta to boiling water and cook just shy of al dente, according to package directions. Drain the cooked pasta and reserve.

In a medium-size mixing bowl, combine the ground sirloin with the grill seasoning, ketchup and yellow mustard. Grab about a tablespoon of meat in your hand and roll it into a small ball. Place the mini meatballs onto a baking sheet, drizzle with 2 tablespoons of EVOO and bake until cooked through, about 15 minutes. Turn off the oven and turn on the broiler.

While the mini meatballs are in the oven, heat a large saucepot over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon, and the butter. Cook the red onion with some salt and pepper until softened, about 5 minutes. Sprinkle flour over top and cook for about 1 minute. Whisk in the milk, season with salt and pepper, and cook until thickened, about 5 minutes.

Remove sauce from heat and whisk in 1 cup of each cheese. Add the drained pasta to the cheese sauce along with the baked meatballs and toss to combine. Pour everything out into a casserole dish and sprinkle with the remaining cheddar and Swiss cheeses.

If serving immediately, toss the mac under the broiler until the top is golden brown and bubbly. Top with the chopped tomatoes and pickles, and serve.

Herbed Shephred's Pie

• I love this recipe for Shrphred's Pie! The spices in it make this such a delicious fall meal. 
• Serving 2-4
• 
  
• 1 pound ground beef
• 1 can (14-1/2 ounces) beef broth, divided
• 3 to 4 bay leaves
• 2 whole cloves
• 1/2 teaspoon pepper
• 1/8 teaspoon dried thyme
• 1 pound potatoes, peeled and cubed
• 1/4 to 1/2 cup milk
• 2 tablespoons butter
• 1 tablespoon minced chives
• 1 teaspoon salt, divided
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 2 medium onion, sliced
• 2 celery ribs, diced
• 1 large carrot, sliced
• 1 cup frozen corn, thawed
• 2 tablespoons all-purpose flour

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in 1 cup broth, bay leaves, cloves, pepper and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. 
Meanwhile, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat. Cover; cook 15-20 minutes or until tender. Drain. Mash potatoes with milk, butter, chives and 1/2 teaspoon salt. Stir in cheese; keep warm. 
Add vegetables and remaining salt to the beef mixture. Cover and simmer for 10 minutes. In a small bowl, whisk the flour and remaining broth until smooth. Gradually stir into beef mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Discard bay leaves and cloves. 
Transfer beef mixture to a greased 11-in. x 7-in. baking dish. Top with mashed potatoes. Bake, uncovered, at 375° for 10 minutes or until heated through.

Shepherd's Pie

I love this recipe for Shepherd's pie. The spices make it such a delicious fall dish.

Severing 4-6

Crazy Mary Chili

6 to 8 Servings
Sent by my Grandmother

2-tablespoons chili powder

1-teaspoon salt

½ teaspoon freshly ground pepper

¼ cup (1/2 stick) butter

2 cups sliced fresh mushrooms (7 to 8 large)

1 cup chopped onion

1 cup chopped celery

1 pound lean ground beef

2 28-ounce cans crushed tomatoes in tomato puree

¼ cup water

1-tablespoon sugar

1-teaspoon Worcestershire sauce

2 cups canned kidney beans, drained

Shredded cheddar cheese

Sour cream

Combine chili powder, salt & pepper in cup; set aside. Melt butter in heavy large saucepan over medium heat.

Add mushrooms, onion, celery and cook, stirring occasionally, until onion is transparent, about 10 minutes

Add ground beef and about ¼ of chili powder mixture.Cook, breaking up meat with fork, until browned.

Stir in remaining chili powder mixture, tomatoes, water, sugar and Worcestershire. Cover partially and simmer 15 minutes.

Add beans and simmer 10 more minutes. Ladel chili into broiler proof serving bowls. Sprinkle each serving with about 2 tablespoons shredded cheddar cheese. Broil just until cheese melts. Top each with dollop of sour cream.

Serve immediately.

Dad's College Tacos

These Tacos have a much different taste with normal tacos.

1 lb. ground beef
1 egg
1/4 cup chopped onion
1/4 cup soy sauce
1 small can chopped olives
1 small can diced green chilies
1 can baked beans
1 package of flour tortillas
grated cheddar & mozzarella cheese
shredded lettuce
chopped tomatoes
sour cream & salsa

Mix together meat, egg,onion, and soy sauce. Let set for 20-30minutes. Cook meat mixture until browned. Add olives, chilies, and beans heat until warmed. Place in warmed tortillas and top with cheese, lettuce, tomatoes, sour cream, & salsa.

Chilli Pie with Cornbread Crust

Filling:

1 lb. ground beef
1 small chopped onion
2 cloves garlic grated or crushed
1 small chopped red bell pepper
2 cups canned crushed or diced tomatoes
2 can kidney beans
1 tbs chili powder
1 tbs cumin
1 tsp dried oregano
1/2 tsp salt
cayenne pepper to taste

Crust:

1 cup flour
1/2 c. yellow cornmeal
1/2 tsp salt
1 stick butter shilled and thinly sliced
1/4 c. cold water

For the Filling: brown ground beef with onions, garlic, and bell pepper in a skillet. Add tomatoes and seasonings cooking for about 5 minutes. Then add the drained beans and cook for 5 more minutes. Put the filling in a casserole dish to cool while you make the crust.
For the crust: Heat the oven to 400 degrees. Sift together the flour cornmeal and salt into a medium bowl. Cut in the butter until the mixture looks like course meal. Add the water and toss lightly with a fork until it begins to come together. Gather it together and press it into disc, then on a floured surface roll it out like you would pie crust and cover the casserole dish over the filling. Cut large slits in the crust to let steam escape and bake for 30 minutes until the crust is lightly browned.

Dinner in a Pumpkin

This is our families Halloween Dinner tradition.

1 1/2 lbs. Ground Beef
3/4 C. chopped onion
2 TBS soy sauce
2 TBS Brown Sugar
1 4oz. can mushrooms (drain)
1 can cream of chicken soup
1 1/2 C. rice
1 med. pumpkin (cleaned out)

Brown Hamburger and onion, drain. Add soy sauce, sugar, mushrooms, & soup. Cook rice and add to meat mixture. Pour into pumpkin. Put on lid. Bake on baking sheet at 350 for 1 hour.
Optional: scrap sides of pumpkin into soup before serving