Cheeseburger Mexicana Recipes

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CHEESEBURGER MEXICANA



Cheeseburger Mexicana image

Olé! Tortilla chips and salsa put a Mexican spin on a favorite skillet pasta dish. Hamburger Helper™ dinner mix makes it easy.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 9

1 pound lean ground beef
1 1/2 cups hot water
2 cups milk
1 package Hamburger Helper™ cheeseburger macaroni
5 cups slightly crushed tortilla chips
1 1/4 cups Old El Paso™ salsa (any variety)
2/3 cup sour cream
Sliced ripe olives, if desired
Green onion, sliced, if desired

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.

Nutrition Facts : Calories 770, Carbohydrate 87 g, Cholesterol 80 mg, Fat 5, Fiber 5 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1380 mg, Sugar 10 g, TransFat 1 g

OLD-FASHIONED CHEESEBURGER



Old-Fashioned Cheeseburger image

Provided by Aarti Sequeira

Categories     main-dish

Time 50m

Yield 5 burgers

Number Of Ingredients 36

1 pound brisket and 1 pound sirloin, coarsely ground together (see Cook's Note)
Kosher salt
Five 1/8-inch-thick slices sharp Cheddar
Freshly ground black pepper
5 burger buns, split
3 tablespoons butter, at room temperature
Ketchup Chutney, recipe follows
Roasted Red Pepper and Walnut Dip (Muhummara), recipe follows
Tomato slices, lettuce leaves, sliced red onion, for fixing up the burgers
3 tablespoons canola or grapeseed oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 medium red onion, finely diced
3 cloves garlic, thinly sliced
One 1-inch thumb fresh ginger, peeled and minced
1/2 teaspoon store-bought or Homemade Garam Masala, recipe follows
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/4 cup apple cider vinegar
One 14 1/2-ounce can diced tomatoes
2 tablespoons molasses
Kosher salt and freshly ground black pepper
3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)
3 tablespoons whole cloves
1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional
2 red bell peppers
1 1/2 cups raw walnuts, halves and pieces
1/4 cup fresh lemon juice
2 1/2 tablespoons pomegranate molasses (see Cook's Note)
2 tablespoons extra-virgin olive oil
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon red pepper flakes
3 cloves garlic, chopped
Kosher salt and freshly ground black pepper

Steps:

  • Put the ground beef on a baking sheet and divide into 5 equal portions. Push the meat (not patting it) together gently and shape into patties no bigger than the size of your burger buns. They should be loosely compacted; they should look rustically rough, not smooth and that way a good crust will develop and there will be lots of nooks and crannies for the cheese to melt into. They should be about 1/2-inch thick and about 4 inches wide. Make sure they fit your buns! Once shaped, chill the uncooked burgers in the refrigerator for 10 minutes.
  • Preheat your grill to medium-high heat, or warm your largest cast-iron skillet over medium-high heat until just smoking. Sprinkle both sides of the burgers generously with salt. This is not only for flavor, but also to build a good crust.
  • Using a spatula, place the burgers on the grill or in the skillet; they should sizzle upon contact. If you are cooking inside, open your window, because it might get a little smoky!
  • If using a grill: Cook 2 minutes on the first side for medium-rare or 3 minutes if you like them medium-well. Flip the burgers, and top each one with a slice of cheese. Cover, if possible, and cook for 2 to 3 minutes longer, depending how well done you like your burgers and the heat of your grill.
  • If using a skillet: Cook 4 minutes for medium-rare, or 5 minutes for medium-well on the first side. Flip the burgers, and top each one with a slice of cheese. Cover, if possible, and cook for 4 minutes longer. A meat thermometer inserted in the middle of the burger should register 135 to 140 degrees F for medium-rare.
  • Remove the burgers from the heat and grind freshly ground black pepper on top of each burger.
  • While the meat rests, toast the buns. Spread both cut sides of the buns with a little softened butter. Lower the heat to medium, add the buns cut-side down, and let them toast until golden brown.
  • Place each burger on a bun, top with Ketchup Chutney or Roasted Red Pepper and Walnut Dip and pile you're your favorite toppings. Dig into a little slice of summer heaven right from your kitchen!
  • Warm the oil in a medium saucepan over medium-high heat until nearly smoking.
  • Keep your lid handy. Add the mustard seeds and cumin seeds; they should start enthusiastically popping upon contact with the oil, so cover the pot until the spluttering subsides, about 30 seconds.
  • Add the onions and saute until soft and just starting to brown, 5 to 7 minutes. Add the garlic and ginger, and saute until the garlic is soft, about 2 minutes longer.
  • Add the Garam Masala, paprika and turmeric. Stir and cook about 30 seconds. Then add the vinegar (standing back so you don't inhale the fumes!) and cook 1 minute more.
  • Add the tomatoes, molasses, 1/2 teaspoon salt and lots of freshly ground black pepper. Stir, bring to a boil, and then cook at a generous simmer about 10 minutes until thickened. You can puree it if you like. Set it aside to cool and then jar. Store in the refrigerator.
  • Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
  • Preheat the oven to 350 degrees F.
  • Roast the red peppers. Place each bell pepper over the open flame of a gas burner or grill, cooking until the skin blackens and blisters. Rotate the peppers and blacken all the way around, about 15 minutes. Alternatively, you can roast the peppers in the oven by placing the bell peppers on a baking sheet and placing under the broiler, turning frequently, until the peppers are blackened and blistered all over. Put the blackened peppers in a bowl, cover with plastic wrap and set aside to steam.
  • Toast the walnuts. Spread the walnuts on a parchment-lined baking sheet. Pop into the oven until light golden brown and aromatic, 10 to 15 minutes. Remove from the oven and set aside to cool.
  • Peel the red peppers using a paring knife. Discard the peels, stem and seeds. Throw the roasted red peppers, walnuts, lemon juice, pomegranate molasses, olive oil, paprika, cumin, red pepper flakes and garlic into a food processor with a teaspoon of salt, and run until the dip is smooth. Taste for seasoning and adjust accordingly. Cool and serve.

MEXICAN BEEF BURGERS



Mexican Beef Burgers image

"When half the family requested hamburgers and the others wanted tacos, my daughter-in-law and I came up with this compromise," recalls Stanny Barta of Pisek, North Dakota.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 17

2 cans (4 ounces each) chopped green chilies
2 eggs, lightly beaten
1/3 cup salsa
1/4 cup finely chopped onion
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
2 pounds ground beef
3/4 cup finely crushed corn chips
8 flour tortillas (10 inches), warmed
TOPPING:
Chopped tomatoes
Chopped ripe olives
Shredded cheddar cheese
Shredded lettuce
Salsa
Sour cream

Steps:

  • In a large bowl, combine the first seven ingredients. Crumble beef and chips over mixture; mix well. Shape into eight patties. , Grill, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until no longer pink. Wrap burgers and desired toppings in tortillas.

Nutrition Facts : Calories 508 calories, Fat 22g fat (7g saturated fat), Cholesterol 128mg cholesterol, Sodium 890mg sodium, Carbohydrate 37g carbohydrate (1g sugars, Fiber 7g fiber), Protein 31g protein.

HAMBURGUESAS MEXICANAS



Hamburguesas Mexicanas image

These Mexican hamburgers are the best you'll ever have!

Provided by DonnaB

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 12

Number Of Ingredients 13

3 pounds ground beef
3 onions, minced, divided
1 ½ cups bread crumbs
1 pound shredded pepperjack cheese
4 eggs
2 tomatoes, chopped and juices strained
2 bunches cilantro, chopped
1 serrano chile pepper, minced, divided
3 limes, juiced, divided
5 avocados, peeled and pitted
salt and ground black pepper to taste
12 hamburger buns
1 head iceberg lettuce, cored and shredded

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.

Nutrition Facts : Calories 745.7 calories, Carbohydrate 45.7 g, Cholesterol 172.2 mg, Fat 46.5 g, Fiber 8.7 g, Protein 37.7 g, SaturatedFat 16.7 g, Sodium 641 mg, Sugar 7.1 g

MEXICAN CHEESEBURGERS



Mexican Cheeseburgers image

These Mexican Cheeseburgers are supremely packed with big and bold flavors. The flavor is in the meat, so every bite is savory and delicious. Serve with plenty of toppings such as guacamole, salsa, onions, and extra cheese. (Don't skip the cornmeal, which provides tenderness.)

Provided by Chew Out Loud

Categories     Dinner     Main

Number Of Ingredients 14

1 1/4 lb lean ground beef (I use 90%)
1 large egg
1/4 cup cornmeal
1/2 cup chunky (not runny salsa)
1/4 cup grated sharp cheddar cheese
3 TB canned diced green chilies (drained)
1/4 cup chopped fresh cilantro
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp cumin
1/2 tsp table salt
1/4 tsp freshly ground black pepper
Toppings: Fresh guacamole

Steps:

  • In a large bowl, using wooden spatula, mix all ingredients together (take care not to over handle.)
  • Shape into 4 or 6 patties; grill to desired doneness. Medium is recommended.

CHEESEBURGER MEXICANA



Cheeseburger Mexicana image

Olé! Tortilla chips and salsa put a Mexican spin on a favorite skillet pasta dish. Hamburger Helper* dinner mix makes it easy.

Categories     Entree

Time 35m

Yield 5

Number Of Ingredients 9

1 lb (500 g) lean ground beef
2 cups (500 mL) hot water
1 1/3 cups (325 mL) milk
1 pkg Hamburger Helper* Cheeseburger Macaroni
5 cups (1.25 L) slightly crushed tortilla chips
1 1/4 cups (300 mL) Old El Paso* Salsa (any variety)
2/3 cup (150 mL) sour cream
Sliced ripe olives, if desired
Green onion, sliced, if desired

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.

Nutrition Facts : ServingSize 5 servings

TEX-MEX CHEESEBURGERS



Tex-Mex Cheeseburgers image

Make and share this Tex-Mex Cheeseburgers recipe from Food.com.

Provided by Kate in Ontario

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 egg
1/4 cup well drained chunky salsa
1 tablespoon Mexican seasoning
1 lb lean ground beef
1 cup shredded monterey jack cheese or 1 cup shredded tex-mex cheese
1/4 cup fine breadcrumbs

Steps:

  • In medium sized bowl whisk egg.
  • Add salsa and seasoning.
  • Mix in cheese, meat and bread crumbs.
  • Shape into 4 patties.
  • Grill over medium heat until done- about 15 minutes.

MEXICAN CHEESEBURGER SOUP



Mexican Cheeseburger Soup image

Very easy to make. Nice for kids since it not too spicy. If you want it more "soupy" add more liquid.

Provided by Parsley

Categories     Lunch/Snacks

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 1/2 lbs lean ground beef
2 garlic cloves, crushed
1 cup chopped onion
1/4 cup chopped red bell pepper
1 (28 ounce) diced tomatoes, undrained
1 (4 ounce) can diced green chilies
1 (11 ounce) can mexicorn, drained
1 (14 ounce) can black beans, rinsed and drained
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
8 ounces shredded cheddar cheese
8 ounces monterey jack cheese, use pepper jack for more kick
1 1/2-2 cups low-fat milk

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.

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2 hours ago The McDonald’s hamburger hasn’t stayed 99p for 14 years because its recipe happened to feature the only combination of ingredients where costs haven’t changed: it’s stayed there because ...
From theguardian.com


MEXICAN CHEESE BURGERS - A TASTE OF ABROAD
2020-10-03 4. Place a frying pan over a medium high heat and add 1 tablespoon of oil. 5.Season both sides of the burger patties and place into the pan. 6.Cook for approximately 5 minutes on either side or until just cooked through. Turn off heat. 7.For the sauce, place the butter in a saucepan and melt over medium heat.
From atasteofabroad.com


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