Chili-Cheeseburger & Fries Casserole

Read more on https://susanhi.wordpress.com

This recipe is basically a cross between cheeseburger soup and the infamous tater tot casseroles.  In fact, I had intended on topping this casserole with tater tots but unfortunately I only had about 1/3 of the bag in the freezer.  My kids love tater tots and it’s hard to keep them in the house.  I had a whole bag of Trader Joe’s garlic fries, though, so I used those as the topping.  There are times when I just use this recipe as a Chili-Cheeseburger Soup.  One thing I love about that is I can have supper on the table in 20 to 25 minutes.  When we eat it that way, the family likes to scoop it out with Fritos or Tortilla Chips.  Another way to serve this is as a ‘gravy’ over cooked, crispy French Fries.  It’s just so, so good any way you want to serve this!  Oh – this also works great using Chorizo.  Sometimes I use 1/2 Chorizo and 1/2 Hamburger.  It really boosts the flavor!

Last night, though, I had extra time before the family made it home so I whipped it up in a casserole form.  I wish I had gotten a photo of the casserole as soon as it came out of the oven.  Unfortunately, the family dug right into it so there wasn’t time.  In the bowl, this casserole ain’t pretty.  I admit that.  It’s very tasty though.  I love to top mine with French’s mustard and Heinz Catsup.  Toss on some diced onions and chopped tomatoes and you really have a chili-cheeseburger in your bowl!

Now – this is not a ‘healthy’ recipe by any stretch of the imagination.  It is comfort food.  Given the very cold temperatures and SNOW (can you believe we have snow on the ground in Seattle?  Geez Louise!!), I really, really wanted comfort food last night.  This totally fit the bill.

Chili-Cheeseburger and Fries Casserole

• 2 pounds hamburger
• 2 Tbsp Worcestershire Sauce
• 1 Tbsp onion powder
• 1 Tbsp garlic powder
• 1 onion, diced
• 1 envelope Hidden Valley Ranch Dressing mix
• 1 can of Ro-Tel
• 1 can of Bush’s Chili Beans
• 1 can of Pinto beans, drained and rinsed
• 1 brick Velveeta Cheese
• 1 bag French Fries or Tater Tots

In a large Dutch oven, brown the hamburger with the onion seasoning the meat with Worcestershire, garlic and onion powders.  Add salt and pepper to taste.  Once the meat is browned, drain off the grease and return to the pan.

Preheat the oven to 375.  (If you plan on using this as a gravy over French fries, preheat the oven before you start browning the meat.  Cook your French fries to package directions.  We actually cook ours until they are well done and crispy.)

To the browned meat, stir in the Hidden Valley Ranch Dressing mix.  Pour in the chili beans, drained & rinsed pinto beans, and the Ro-Tel.  Cut the Velveeta into chunks and add it to the meat and bean mixture stirring it to melt it.  (If you plan on using this as a soup, you may want to thin this out with some chicken or beef broth.)  Taste for seasonings and adjust.  (Typically, I add Worcestershire and a little bit of chili powder and cumin unless I’m using Chorizo.)

Lightly spray a 9×13 casserole dish with non-stick cooking spray.  Once the cheese is completely melted, pour the mixture into the 9×13 pan.  Don’t worry if this seems a little loose as you pour it in the casserole.  It thickens up in the oven.

Top with French Fries or Tater tots in a single row.  You want them to brown so don’t stack them up on there.

Bake at 375 for 70 to 80 minutes.  Let sit for 10 minutes before serving.  Top each serving with mustard, catsup, diced onion, chopped tomatoes, and shredded lettuce.  Yum!!

Cheeseburger Muffin Cups

Read more on:  https://susanhi.wordpress.com

This is a recipe that I’ve been making since the early 1980s.  Given the burger mood I’ve been in recently, this is a way for me to get my family eating burgers without them realizing it’s yet another burger!  =D

I like to top these with lettuce, chopped tomatoes, chopped onions, and a Worcestershire mayo.  Most people eat 1 or 2 of these cups at a time.  Big eaters may eat 3 to 4 – hello, Monk!!  I like that you can get these put together quickly and just use the oven to bake the crust and melt the cheese.  I can have this ready in 30 minutes or less.  You know I love that!!

Cheeseburger Muffin Cups

• 1 1/2 lb hamburger (I buy the 96% fat free for this recipe)
• 1 C frozen OreIda chopped onions
• 1 clove garlic, grated or pressed
• 3 Tbsp Worcestershire sauce
• 1 Tbsp garlic powder
• 1/2 C catsup
• 2 Tbsp French’s Yellow Mustard
• 2 Tbsp Cholula hot sauce
• 2 rolls Pillsbury Grands Biscuits – I look for the ones that only have 6 per package
• Cheddar cheese slices (or whatever you like)
• Garnish
• Worcestershire Mayo
• 1/2 C mayo
• 2 Tbsp Worcestershire sauce
• 1 Tbsp Cholula hot sauce
• 1/4 tsp black pepper
• 1/2 tsp Kosher salt
• shredded lettuce
• chopped tomatoes
• chopped onions
• Sliced pickled jalapeno or banana peppers

Preheat oven to 400.  Spray a muffin tin with non-stick cooking spray.  Press 12 biscuits into the muffin cups so that they go up the sides of the tin as well.  Put in the oven and bake for 5 to 10 minutes.

Heat a large skillet over medium-high heat.  Once the skillet is hot, add the hamburger and break it up as if you were making sloppy joes or tacos.  Add the onions, Worcestershire sauce, garlic, and garlic powder. 

Once the meat is browned, add the catsup, mustard, and hot sauce.  Taste for seasonings and adjust.  You may want to add a little vinegar to get a tangy flavor going.  I have a friend that also adds a little brown sugar so that it becomes a little more like a barbeque sauce.

Divide the meat mixture between the 12 muffin cups filling them to the top.  Put a slice of cheese on top of each muffin cup.

Bake for 17 to 20 minutes or until golden brown.  Let cups rest for 5 to 10 minutes before serving.  Garnish each serving as desired.

Cheeseburger Hash

Some days are just made for all-in-the-skillet suppers.  This is an easy recipe to pull together and gives you the flavors of cheeseburgers and potatoes in each bite.  What’s not to love?  You can use cans of either tomatoes with Italian herbs or Rotel.  My family prefers the Rotel for the kick.  You can up the kick by using shredded pepper jack cheese.

Cheeseburger Hash

• 2 lb lean ground beef
• 1 bag frozen O’Brien diced potatoes (with onions and peppers)
• 1 can Ro-Tel tomatoes
• 1/2 Tbsp garlic powder
• 1/2 Tbsp onion powder
• 3 Tbsp Worcestershire Sauce
• 4 C shredded Sharp Cheddar cheese
• salt and pepper to taste

In a large skillet, over medium-high heat, brown ground beef seasoning with salt, pepper, Worcestershire sauce, onion powder and garlic powder.  Once browned, remove from skillet and keep warm. 

Add frozen potatoes to the pan, cover and cook for 10 minutes, stirring occasionally.  Season potatoes with salt and pepper.  Once the potatoes are tender and starting to brown, add hamburger, the Ro-Tel tomatoes stirring to combine.  Cover and cook for 5 minutes.  Stir and pat mixture down.  Top with cheese and cook uncovered for 5 minutes or until the cheese is melted.