KIDS CAN MAKE: TACO CHEESEBURGER
Here are two things children (and adults!) love in a fun little package. For little kids: Let them help tear the cheese and measure the salsa. For big kids: Let them help shape and season the beef patties and shred the lettuce. Everyone can assemble his or her own taco. The generous amount of taco seasoning on the burgers, plus cooking them in a cast-iron skillet, gives them a crispy, flavorful crust.
Provided by Food Network Kitchen
Time 30m
Yield 8 tacos
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- In a small bowl, combine the chili powder, cumin and 1 teaspoon salt. Stir until well mixed.
- Divide the ground beef into 4 equal sections, about 6 ounces each. Gently form the meat into thick disks, then place on a piece of wax paper. Press the patties until they're about 1/2-inch thick and 6 inches in diameter. Sprinkle each patty on both sides with the spice mix, using about 1/2 tablespoon per burger. Cut each patty in half, giving you 8 pieces.
- Heat a 10-inch cast-iron skillet over medium heat for 3 minutes. When the skillet is hot, add 1 tablespoon of the oil and 4 of the patties. Cook until the meat is browned half of the way up the side, 2 1/2 to 3 minutes. Flip and cook on the other side. Place a half-slice of cheese (torn into a few pieces so it fits on the burger) to cover the patty and melt over the top. Cook until the patty is well-browned on the bottom, another 2 1/2 minutes. Remove the burgers to a plate, tent with foil, to allow the juices to redistribute, at least 5 minutes. Scrape out any crusty bits on the bottom of the skillet and pour off the extra grease. Add the remaining tablespoon of oil and repeat the process for the remaining 4 patties.
- If using hard taco shells, place them on a baking sheet and warm in the oven for about 5 minutes. If using soft tortillas, wrap the stack of 8 in foil and warm for 5 minutes.
- Line the center of each taco with some lettuce, insert a patty and 2 tomato slices, then top with 1 teaspoon salsa and some sour cream, and serve.
EASY CHEESEBURGER TACOS
My 7-year-old daughter requested cheeseburger tacos for dinner one night, so I created this and all the kids loved it! The adults also raved after tweaking their tacos by adding onions, peppers, hot sauce, etc. to the meat mixture. Serve with hamburger toppings on the side. This is a very kid friendly recipe!
Provided by Lisa Altmiller
Categories Trusted Brands: Recipes and Tips Sparkle
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
- Heat a large skillet over medium-high heat. Cook and stir beef with black pepper, salt, and garlic powder in the hot skillet until meat is browned and crumbly, 5 to 7 minutes; drain and discard grease. Reduce heat to low and mix 1/2 cup ketchup into beef.
- Lay a tortilla onto a work surface and place about 1/3 cup beef mixture and 1/4 cup shredded cheese onto tortilla in a line down the center. Roll tortilla over meat and cheese, fold in top and bottom to enclose filling, and finish rolling into a burrito shape. Repeat with remaining tortillas and filling. Place filled tortillas into prepared baking sheet and sprinkle remaining Mexican cheese blend on top. Cover dish with aluminum foil.
- Bake in the preheated oven until dish is heated through and cheese topping has melted, 20 to 25 minutes. Stir sour cream with 1/3 cup ketchup in a bowl and top each serving with the sour cream sauce.
Nutrition Facts : Calories 533.8 calories, Carbohydrate 38.4 g, Cholesterol 94.6 mg, Fat 29.7 g, Fiber 1.8 g, Protein 28.6 g, SaturatedFat 15.7 g, Sodium 1160.2 mg, Sugar 8.7 g
BACON CHEESEBURGER TACOS
Bacon Cheeseburger Tacos are made with cheeseburger wrapped in flour tortillas and topped with tomato, avocado, bacon, lettuce, pickles, grilled red onion, and a sriracha animal sauce. They are just as crazy delicious as you might imagine.
Provided by Kit
Categories Main Course
Time 25m
Number Of Ingredients 18
Steps:
- Start by cooking the bacon. Place it on a parchment lined baking sheet and bake the bacon in the oven at 400 degrees for 10-12 minutes, until it reaches the level of crispness you desire.
- While the bacon is cooking, prepare the sriracha animal sauce. You just need to stir all the ingredients together. Then set aside.
- Next, slice the tomato, onion, and avocado. When slicing the tomatoes, slice them into large half round slices.
- Form 4-5 patties using the ground beef. The patties should be thin and about the size of your palm. Since burgers get fat in the middle as they cook I like to make the center of the burger a little thinner so when it fattens up when it cooks the burger are a consistent thickness. Note: I made 5 patties with 1 pound of ground beef. If you want slightly bigger burgers, make 4 quarter pounders.
- Once the bacon is ready it is go time! Heat a skillet or grill pan over high heat. Add just enough butter to coat the bottom of the pan. Sprinkle the burger patties with salt and pepper, and add them to the pan. Then add the slices of red onion and cook them alongside the burgers.
- Let the burgers cook for 2 minutes and then flip them. Flip the red onion too. Top the burgers with the cheese and cook for another 2 minutes. The burgers should the thin and they will cook very quickly.
- Now you need to assemble the tacos. I like to quickly heat up the tortillas first, I place them over a gas burner and one by one I heat them over a medium flame for 4 seconds a side.
- To assemble the tacos, first slice the burgers in half, and break the slices of bacon in half. Fill each tortilla with the lettuce, then a half round slice of tomato, some avocado, a burger (use both halves of one burger), some grilled onions, some pickles, and about a teaspoon of the animal sauce. Continue until all of the burgers are assembled, and then eat!
CHEESEBURGER TACOS
These are just like cheeseburgers except they are served in taco shells. For Diehard cheeseburger fans, you can still add your pickle! This is also fun for tailgating parties! I used all Old El Paso Brand for this recipe. I got this recipe from an Old El Paso Cookbook.
Provided by KGCOOK
Categories Meat
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees.
- Line each tack shell with 1 slice of cheese.
- Arrange taco shells on an ungreased cookie sheet (cheese will fall to one side).
- Bake 5 to 7 minutes or until cheese is melted.
- Meanwhile, in a 8 inch skillet, cook beef over medium high heat until done.
- Drain well and return to skillet.
- Stir in cheese dip and cook until heated through.
- To serve: spoon about 2 tablespoons beef mixture into each taco shell.
- Top each with lettuce and tomato.
- Serve with salsa.
- Don't forget the pickles for those diehard cheeseburger fans!
Nutrition Facts : Calories 199.6, Fat 11.6, SaturatedFat 5.2, Cholesterol 38.2, Sodium 375.3, Carbohydrate 11.1, Fiber 1.6, Sugar 1.3, Protein 13.3
'BURGER' TACOS
Experience the best of both worlds with our most exciting fusion yet: 'Burger' Tacos! Lean ground beef is prepared and served with lettuce, pickles and more in a flour tortilla. When you can't decide what to make, these 'Burger' Tacos have you covered.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 25m
Yield 6 servings, 2 tacos each
Number Of Ingredients 7
Steps:
- Brown beef in large skillet; drain. Return beef to skillet; stir in Worcestershire sauce. Cook, stirring frequently, 1 min.
- Meanwhile, heat tortillas as directed on package. While tortillas are heating, mix dressing and paprika until blended.
- Place lettuce on tortillas; top with beef, dressing mixture and pickles.
Nutrition Facts : Calories 370, Fat 18 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 21 g
BACON CHEESEBURGER TACOS
I made these up one night when I was confronted with a pound of ground beef and didn't want to make either burgers or tacos ... so why not combine the two? I used the white corn taco shells that come 12 in a 4.6 oz. box so they're kind of small; if you use larger shells the yield will be less; yield also depends on how much you fill 'em up! Also, a little of the tangy "taco sauce" I created goes a long way.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 50m
Yield 10-12 tacos
Number Of Ingredients 15
Steps:
- In a saucepan, cook the diced bacon until lightly crisp; pour off all but about a half tablespoon of bacon grease.
- Add ground beef and green onions and cook together until beef is thoroughly cooked through, then stir in chili powder, salt, pepper and Liquid Smoke and cook together another 10 minutes.
- Combine the"taco sauce" ingredients in a small bowl.
- Assemble tacos: Fill taco shells with bacon-ground beef, then a drizzle of the taco sauce then shredded sharp cheddar cheese.
- Heat in an oven or microwave until cheese is melted (has to be like a real cheeseburger, you know- LOL!), then add lettuce, tomato and onion.
- Yum!
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- Prepare all toppings before you start cooking the filling. Dice veggies, wash cilantro well, and crumble the Cotija cheese.
- In a large skillet, add a drizzle of neutral oil over medium heat. Add beef and cook until browned well, breaking up the beef as it cooks. Add seasoning packet from Old El Paso™ Taco Dinner kit along with 1/4 cup water. Stir seasoning into the beef.
- Add 1/4 cup taco sauce to the beef and turn heat down to low when beef is cooked and seasoned well.
- At the very end of cooking, stir grated cheddar cheese right into the beef so it melts as you are serving the tacos.
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- In a large skillet, cook ground beef and onion until browned. Season with salt and pepper. Stir in barbecue sauce.
- Line taco shells up in a pan -- you will want just enough room so they don't fall over! I used 2 8x8" pans and had 5 in each.
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Reviews 9Estimated Reading Time 3 minsServings 4Total Time 30 mins
- In a large bowl, combine the ground beef and taco seasoning. Divide the mixture into 8 equal portions and shape each into a long, thin oval, about the length of the tortillas.
- Heat a grill pan over medium heat and lightly oil. Cook the patties on the grill pan until cooked to your desired doneness, flipping once. Once flipped, add a slice of cheese to the top to allow to melt while it finishes cooking.
- Meanwhile, make the guacamole: In a bowl, mash the avocado. Stir in the green onion, cilantro and lime juice. Season to taste with salt.
- To assemble the tacos, add a cheeseburger to each tortilla. Top with tomatoes, onions, lettuce and guacamole. Fold over to serve.
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- In a medium skillet over medium heat, cook the bacon until crisp. Remove with a slotted spoon to a paper towel lined plate and set aside. Drain away all but one tablespoon of the drippings. Return the pan to the heat.
- Cook the onions until they are beginning to soften. Add the ground beef and cook until browned. Drain away any fat and excess juice.
- Stir the ketchup and mustard into the meat. Season with salt to taste. Divide the meat among the taco shells then top with the cheese. Bake for 10-15 minutes, until the cheese is melted and the shells are heated through.
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- In skillet, on medium high heat, crumble and cook ground beef until done, about 10 minutes. Remove and drain fat. Place cooked ground meat on cutting board and chop into fine pieces. Set aside.
- Chop onion. Place cooked ground beef, onion, garlic powder, chili powder, pepper, salt, onion powder, cumin, green chiles, tomato paste and water in same skillet. Mix well. Cook on medium heat until heated through, about 10-15 minutes. Set aside.
- Heat dry skillet, griddle or comal to high heat. Very lightly brush olive oil on tortillas and cook each, turning about every 30 seconds until soft and pliable. This may take only about 40-60 seconds if the griddle is very hot. Remove to plate and cover with clean, dry towel, until all are cooked/softened, about 10-15 minutes total.
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