Cheeseburger Mexicana Food

CHEESEBURGER MEXICANA

Steps:

• Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain.
• Stir in hot water, milk, uncooked pasta and sauce mix (from Hamburger Helper box). Heat to boiling, stirring occasionally.
• Reduce heat; cover and simmer about 12 minutes, stirring occasionally, until pasta is tender. Remove from heat and uncover (sauce will thicken as it stands).
• Arrange 1 cup tortilla chips on each of 5 serving plates. Spoon about 1 cup beef mixture over tortilla chips on each plate. Top each with 1/4 cup salsa and about 2 tablespoons sour cream. Sprinkle with olives and onions.

CHEESEBURGER MEXICANA

Steps:

• Cook beef in large skillet over medium-high heat, stirring occasionally, until brown; drain.
• Stir in hot water, milk, uncooked pasta and sauce mix. Heat to boiling, stirring occasionally.
• Reduce heat; cover and simmer 13 to 15 minutes, stirring occasionally, until pasta is tender. Remove from heat and uncover (sauce will thicken as it stands).
• Arrange 1 cup tortilla chips on each of 5 serving plates. Spoon about 1 cup beef mixture over tortilla chips on each plate. Top each with 1/4 cup salsa and about 2 tablespoons sour cream. Sprinkle with olives and onions.

CHEESY CHEESEBURGERS

Steps:

• Divide the beef into 4 equal portions. Press a cube of pepper jack into the center of each and shape the meat around the cheese; form into patties, about 4 inches wide and 3/4 inch thick. Season the patties with salt and pepper.
• Heat the vegetable oil in a large skillet over medium-high heat. Add the patties and cook until browned on the bottom, about 4 minutes. Flip the patties and top each with a slice of Cheddar; cook 4 to 5 more minutes.
• Meanwhile, toast the hamburger buns and spread with ketchup, mustard and/or mayonnaise. Fill with the burgers and top with lettuce, tomato and/or red onion. Serve with pickles.

CHEESEBURGER QUESADILLA

Steps:

• Heat butter in a saucepan over medium heat; cook and stir onion until slightly tender, about 5 minutes. Add ground beef, Worcestershire sauce, salt, black pepper, and garlic powder; cook and stir until beef is browned and crumbly, about 10 minutes. Remove from heat, drain liquid from beef, and let sit for 2 minutes.
• Heat a griddle or flat pan over medium heat and spray with cooking spray.
• Place 1 tortilla on the hot griddle, top with some of the Colby cheese, 1/4 of the beef mixture, 1 teaspoon ketchup, 1 teaspoon mustard, and 1 teaspoon relish. Top with more Colby cheese and 1 tortilla. Flatten the quesadilla with your hand.
• Flip quesadilla with a spatula and cook until browned and cheese is melted, 3 to 5 minutes more. Cut quesadilla into 4 pieces. Repeat with remaining tortillas, ground beef, cheese, ketchup, mustard, and relish.

MEXICAN CHEESEBURGER SOUP

Steps:

• In a large pot, brown and crumble the ground beef with the garlic, onion and red bell pepper. Cook until beef is mo longer pink; drain.
• Return the cooked beef mixture to the pot.
• Add to the pot, the undrained tomatoes, diced green chilies, mexicorn, black beans, salt, cumin, and pepper.
• Bring to a gentle simmer and simmer for about 10 minutes.
• Stir in the cheeses and milk. Stir frequently and heat until cheese is melted and smooth -- do NOT let boil.

HAMBURGUESAS MEXICANAS

Steps:

• Mix ground beef, half the onions, bread crumbs, pepperjack cheese, and eggs in a bowl; form into 12 patties.
• Combine tomatoes, half the remaining onion, cilantro, half the serrano chile pepper, and half the lime juice; mix well to make pico de gallo. Cover and chill in refrigerator.
• Mash avocados, remaining onions, remaining serrano chile pepper, and remaining lime juice together in a bowl to make guacamole. Season with salt and pepper.
• Heat a skillet over medium-high heat; pan-fry burger patties to desired doneness, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
• Assemble each sandwich by placing a burger in each bun; top burger with guacamole, shredded lettuce, and pico de gallo.

CHEESEBURGER MEXICANA

Steps:

• Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain.
• Stir in hot water, milk, uncooked pasta and sauce mix (from Hambuger Helper box). Heat to boiling, stirring occasionally.
• Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender. Remove from heat and uncover (sauce will thicken as it stands).
• Arrange 1 cup tortilla chips on each of 5 serving plates. Spoon about 1 cup beef mixture over tortilla chips on each plate. Top each with 1/4 cup salsa and about 2 tablespoons sour cream. Sprinkle with olives and onions.

CHEESEBURGERS

Steps:

• Crumble the mince in a large bowl, then tip in the breadcrumbs, cheese, Worcestershire sauce, parsley and eggs with 1 tsp ground pepper and 1-2 tsp salt. Mix with your hands to combine everything thoroughly.
• Shape the mix into 12 burgers. Chill until ready to cook for up to 24 hrs. Or freeze for up to 3 months. Just stack between squares of baking parchment to stop the burgers sticking together, then wrap well. Defrost overnight in the fridge before cooking.
• To cook the burgers, heat grill to high. Grill burgers for 6-8 mins on each side until cooked through. Meanwhile, warm as many buns as you need in a foil-covered tray below the grilling burgers. Let everyone assemble their own, served with their favourite accompaniments.

MEXICAN HAMBURGERS

Steps:

• Mix all together in bowl, do not over handle.
• Shape into patties and grill or pan fry to your liking.