I love a good hamburger! Here are a variety of different recipes you can try this summer! You can always substitute ground turkey for the beef.
Cheeseburger and Fries Casserole
(from …and a cookie for dessert)
1 pound lean ground beef
salt and pepper to taste
garlic powder to taste
burger seasoning to taste
a few shakes of Worchestire sauce
1/2 (10.75 ounce) can condensed cheddar cheese soup
3/4 (10.75 ounce) can condensed cream of mushroom soup
1/2 (16 ounce) package frozen French fries
1 cup shredded Cheddar cheese
Preheat the oven to 375 degrees F (190 degrees C).
Bake french fries on baking sheet for 10 minutes while preparing beef.
In a skillet over medium-high heat, brown the beef. Cook, stirring occasionally until beef is no longer pink. Drain off excess grease, and add seasonings and Worchestire sauce.
Return to the heat, and stir in the mushroom and cheese soups until well blended. Heat through, and remove from stove. Transfer the mixture to a 8×8 inch baking dish. Cover the ground beef mixture with a layer of partially cooked French fries.
Bake for 25 to 30 minutes in the preheated oven. When the fries are golden brown, remove the casserole from the oven, and sprinkle cheese over the top. Return to the oven, and bake just until cheese has melted.
Tex-Mex Corn Chip Chili
(from Dine and Dish)
2 tablespoons extra-virgin olive oil
1 lb lean ground beef
1/2 sweet onion, finely chopped
1 garlic clove, finely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 (15 ounce) can black beans
1 (15 ounce) can pinto beans
1 (10 ounce) can tomatoes and green chilies
salt and pepper, to taste
1/2 cup chopped fresh cilantro
12 ounces monterey jack pepper cheese, shredded
1 (10 ounce) bag corn chips, such as Fritos
In a Dutch oven, heat the olive oil over medium-high heat. Add the beef and cook for 7 minutes. Add the onion, garlic, chili powder and cumin and cook over medium-low heat for 5 minutes. Add the beans, with their liquid, and the tomatoes; bring to a simmer. Cook, stirring occasionally, until thick, about 15 minutes. Season with salt and pepper.
Stir in the cilantro, then top with the cheese, cover and let stand until the cheese melts, 5 to 10 minutes. Place a handful of corn chips in each of 4 bowls. Top with the chili and serve.
Chili Beef Stuffing Bake
(from Michelle’s Recipe Box)
1-1/2 cups hot water
1 pkg Stove Top Cornbread Stuffing Mix
1-1/2 lb. ground beef
1 can (15 oz.) kidney beans, undrained
1 can (8 oz.) tomato sauce
1 cup Taco Bell Home Originals Thick ‘N Chunky Salsa
1 cup shredded Cheddar Cheese
Preheat oven to 400°F. Add water to stuffing mix; stir just until moistened. Set aside. Brown meat in large skillet; drain. Add beans, tomato sauce and salsa; mix well. Spoon into 2-qt. casserole dish. Sprinkle with cheese; top with prepared stuffing. Bake 30 min. or until heated through.
( from Lori )
1 can brown gravy (or beef gravy)
1 pkg. shredded Mozzarella Cheese
1 can diced tomatoes
8 slices Texas Garlic Toast
8 burgers (I use pre-made patties)
Cook patties until done, while making Texas Garlic Toast by box instructions. When both are done, lay 1 patty on top of 1 slice of Garlic Toast. Top with 1 tablespoon of diced tomatoes (I usually warm them in the microwave in a bowl), top with Mozzarrella Cheese (use as little or as much as you like) then top with warmed gravy. Serve as an open faced sandwich.
Chili Dog Wraps
(from The Cookbook Junkie)
10 corn tortillas (5- or 6- inches in diameter)
10 hot dogs
1 can (15 to 16 ounces) chili
2 cups salsa
1 cup shredded Cheddar or Monterey jack Cheese (4 ounces)
Heat oven to 350 F. Grease rectangular baking dish, 13x9x2 inches.
Soften tortillas as directed on package.
Place 1 hot dog and 2 tablespoons chili on each tortilla.
Roll up tortillas; place seam side down in baking dish.
Spoon salsa over tortillas.
Cover and bake 20 minutes. Sprinkle with Cheese.
Bake uncovered about 5 minutes longer or until Cheese is melted.
Sour Cream Enchiladas
1 lb ground beef or turkey OR 1 lb cubed chicken
1 can refried beans
1/2 onion, diced
1 can diced green chilies
16 oz sour cream
1 can cream of mushroom soup
1 can ‘cream of chicken with herbs’ soup
2 lb cheddar cheese, shredded (we use Mexican or Taco blend)
12 burrito size flour tortillas
Saute the onion in a large frying pan on medium-high heat until translucent and slightly browned. Add the beef (or chicken) and cook until no longer pink. Add the refried beans and cook on low until mixture is heated thoroughly.
In a medium mixing bowl mix together the soups, sour cream and the green chilies.
Lay out all 12 tortillas side by side. Place about 1/3 C of meat mixture down the center of each tortilla. Place a generous dollop (about 1/4 C- 1/2 C)of soup mixture on top of the meat mixture. Place a handful of cheese on top of the soup mixture (you will have some of both cheese and soup mixture left).
Roll up each tortilla, burrito style. Place each rolled burrito touching one another, side by side on a large rectangular pan (it’s okay if you need to use two pans for this). Evenly pour and spread out the remainder of the soup mixture over the top of the rolled burritos. Repeat with the remaining cheese.
Cover the pan with aluminum foil and bake at 350 degrees for 20-25 minutes, or until bubbly and hot.