Mexicancheeseburgersoup Recipes

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CHEESEBURGER SOUP



Cheeseburger Soup image

A local restaurant serves a similar cheeseburger soup but wouldn't share its recipe with me. So I developed my own, modifying a recipe for potato soup. I was really pleased with the way this all-American treat turned out. -Joanie Shawhan, Madison, Wisconsin

Provided by Taste of Home

Categories     Dinner     Lunch

Time 55m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

1/2 pound ground beef
4 tablespoons butter, divided
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1-3/4 pounds (about 4 cups) cubed peeled potatoes
3 cups chicken broth
1/4 cup all-purpose flour
2 to 4 cups shredded Velveeta
1-1/2 cups whole milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream

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Steps:

  • In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes. , Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream.

Nutrition Facts : Calories 450 calories, Fat 27g fat (15g saturated fat), Cholesterol 100mg cholesterol, Sodium 1421mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein.

SPICY CHEESEBURGER SOUP



Spicy Cheeseburger Soup image

This creamy and spicy cheeseburger soup brings my family to the table in a hurry. I love the warming zip of cayenne, but it also tastes terrific without it if you like milder flavor. With a few simple side dishes, this soup is a full meal.

Provided by Taste of Home

Categories     Dinner     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

1-1/2 cups water
2 cups cubed peeled potatoes
2 small carrots, grated
1 small onion, chopped
1/4 cup chopped green pepper
1 jalapeno pepper, seeded and chopped
1 garlic clove, minced
1 tablespoon beef bouillon granules
1/2 teaspoon salt
1 pound ground beef, cooked and drained
2-1/2 cups 2% milk, divided
3 tablespoons all-purpose flour
8 ounces cubed Velveeta
1/4 to 1 teaspoon cayenne pepper, optional
1/2 pound sliced bacon, cooked and crumbled

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Steps:

  • In a large saucepan, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. , Stir in beef and 2 cups milk; heat through. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; stir in cheese until melted. Add cayenne, pepper if desired. Top with bacon just before serving.

Nutrition Facts : Calories 351 calories, Fat 20g fat (10g saturated fat), Cholesterol 81mg cholesterol, Sodium 1063mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 1g fiber), Protein 22g protein.

MEXICAN CHEESE SOUFFLE



Mexican Cheese Souffle image

This is always a hit. Serve with spicy sausage (chorizo sausages are good), fruit, warm tortillas. Great for brunch!

Provided by gale vineyard

Categories     Other Side Dishes

Time 1h

Number Of Ingredients 7

20 oz canned green chiles (this equals 5, 4-ounce cans)
1 lb sharp cheddar cheese, sliced
1 lb monterey jack cheese, sliced
4 large eggs, separated
3 Tbsp flour
13 oz evaporated milk (1 can)
dash(es) salt and pepper

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Steps:

  • 1. Wash, flatten and remove seeds from chiles (if any). Place half the chilies in the bottom of a 9x13-inch casserole.
  • 2. Cover chilies with Cheddar cheese slices. Add remaining half of chilies ad cover with Monterey Jack slices.
  • 3. Beat egg yolks, flour and milk. Add salt and pepper.
  • 4. Beat egg whites until stiff and fold into egg yolk mixture.
  • 5. Pour over chilies and cheese layers.
  • 6. Bake at 325 degrees for 45 minutes to 1 hour or until top is brown.

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

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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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