Tag Archives: hamburger

Taco Stuffed Avocados aka “Avo-Tacos”


3 medium ripe avocados
Juice of 2 fresh limes
1 lb. ground meat of choice
1/2 of a yellow onion, diced

Homemade taco seasoning:

1/2 Tbsp chili powder
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp crushed red pepper flakes
1/8 tsp dried oregano
1/4 tsp paprika
1 tsp cumin powder
1/2 tsp sea salt
1/2 tsp black pepper

Combine spices well, you will only use about half of this mix per pound of meat, or to taste

Fresh taco toppings of choice:
diced tomatoes
fresh pico
a touch of natural cheese (optional)


Halve avocados, brush with fresh lime juice, sprinkle with sea salt if desired.

Brown meat with the onion in a skillet over medium heat.

Once cooked through, drain well.

Add homemade taco seasoning (add a sprinkle at a time, and taste test until it’s right) and 1 Tbsp hot water.

Simmer for 1-2 minutes until flavors combine.

Scoop hot meat into avocados.

Allow each person to top their Avo-Taco as they wish.

Homemade Sloppy Joes


2 cloves garlic, minced
1 pound ground beef (or turkey)
8 ounces tomato sauce
1/2 cup ketchup
1/4 cup brown sugar (depending on how sweet you want your sauce)
2 tablespoons Worcestershire sauce
1 teaspoon mustard
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Freshly ground black pepper, to taste
Hamburger buns


Set a large pot over medium-low heat. Add a few drops of extra-virgin olive oil, and saute the garlic for a minute or two until just fragrant and very light golden brown. Add ground beef, increase heat to medium/medium high, and cook until no longer pink, breaking apart and stirring as meat cooks. Drain grease from meat.

While meat is browning, make sauce. In a medium bowl, stir together tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder, and freshly ground black pepper, to taste, until well combined. Pour over browned meat, stir, and simmer for a few minutes until warm.

Serve on hamburger buns or rolls with sliced pickles on top.

Boston Market Meatloaf


1 cup tomato sauce
1 1/2 tablespoons kraft barbecue sauce
1 tablespoon sugar
1 1/2 lbs lean ground sirloin
6 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1 dash garlic powder


Preheat oven to 400F.

Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat.

Heat the mixture until it begins to bubble, stirring often, and then remove it from the heat.

In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat.

Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined.

Combine the remaining ingredients with the ground sirloin– flour, salt, onion powder and ground pepper.

Use the wooden spoon or your hands to work the spices and flour into the meat.

Load the meat into a loaf pan (preferably a meatloaf pan with two sections which allows the fat to drain, but if you don’t have one of those a regular loaf pan will work).

Wrap foil over the pan and place it into the oven for 30 minutes.

After 30 minutes, take the meatloaf from the oven, remove the foil and, if you aren’t using a meatloaf pan, drain the fat.

Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan.

This will help to cook the center of the meatloaf.

Pour the remaining 2 tablespoons of sauce over the top of the meatloaf, in a stream down the center.

Don’t spread the sauce.

Place the meatloaf back into the oven, uncovered, for 25-30 minutes or until it is done.

Remove and allow it to cool for a few minutes before serving.

Sour Cream Noodle Bake


1 1/4 lbs of lean ground beef.
1 (15 oz) can of tomato sauce.
Salt and pepper.
8 oz of egg noodles.
1/2 cup of sour cream.
1 1/4 cups of cottage cheese.
1/2 cup of sliced green onion.
1 cup of grated sharp cheddar.


In a skillet, brown the ground beef then add in tomato sauce, salt and pepper. Let simmer.

Cook the egg noodles according to the package instructions and set aside drained.

In a bowl, mix together the sour cream and cottage cheese. Add some freshly ground pepper then add in noodles and combine all together. Stir in green onions.

In a casserole dish, arrange half the noodles mixture, top with half the meat and half the grated cheese. Repeat the layers.

In a preheated oven to 350F, bake for 20 minutes.

Bacon Wrapped Individual Meatloaf


2 lb. Ground beef
2 1/2 cups cooked rice
1 1/2 cup minced fresh onion
1 1/2 Tablespoon Worcestershire sauce
1/2 tsp garlic powder
1 tsp salt
1/2 tsp pepper
6 strips bacon


In Stainless Steel Mixing Bowl combine beef, cooked rice, onion, Worcestershire sauce, garlic powder, salt and pepper. Mix thoroughly with hands.

Shape into 12 patties and wrap a strip of bacon around each patty. Place in brownie pan.

Bake at 450 degrees F for 20 minutes.

(optional: broil on low for 1-2 minutes to give extra crispiness to bacon).

Meat Loaf Cupcakes With Mashed Potatoes


1 pound extra lean ground beef
1/2 pound bulk sweet Italian sausage
1 cup Italian-seasoned breadcrumbs
1 cup shredded carrots
1 cup tomato pasta sauce
1/2 cup water
2 Eggs
1/2 cup finely chopped onion
1 teaspoon finely chopped fresh garlic
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon pepper
6 (3/4-ounce) slices deli cheddar cheese

Potato Topping:

1 1/4 cups water
6 (3/4-ounce) slices deli cheddar cheese, cut into quarters
2 cups mashed potatoes whipped with butter and milk
1/2 teaspoon salt and pepper to taste


Heat oven to 450°F. Spray 12 cup muffin pan with no-stick cooking spray. Place muffin pan onto 9 x 13 inch baking pan; set aside.

Combine all meatloaf ingredients except cheese slices in large bowl; mix well. Stack 6 cheese slices. Cut into 4 even strips; then cut across into thirds to create 12 small square stacks of cheese.

Shape about 1/3 cupfuls meatloaf mixture into 12 (2 1/2-inch) balls. Press 1 stack cheese into center of each ball, covering evenly with meat mixture so cheese is in center. Place stuffed meatloaf mixture into muffin cups. Bake 20-25 minutes or until internal temperature is at least 165°F and meat is no longer pink.

Meanwhile, combine left over mashed potatoes and 6 cheese quarters and cook over medium-high heat until cheese is melted. Top each cupcake with about 3 tablespoons potato mixture over each meatloaf; sprinkle with paprika, if desired.

Taco Soup 2


1 lb ground beef
1 large onion, chopped
3 16oz. cans Mexican chili beans
1 16oz. can corn
1 16oz. can chopped tomatoes
1 1/2 c water
4 1/2 oz. chopped green chilies
1 package taco seasoning mix
1 package Hidden Valley Ranch dry salad dressing mix


All cans are UNDRAINED

Cook beef with onion, drain off fat.

Add all other ingredients and simmer for 15 minutes.

This is a hit, and freezes very well.