Recipes for "cheeseburger"

Put a large pot of salted water on to boil (1 tablespoon salt for every 2 quarts of water).

Once the water has reached a rolling boil, add the dry pasta, and cook, uncovered, stirring occasionally, about 9 to 11 minutes, until mostly cooked through but still a bit firm to the bite.

Using a colander, drain and set to the side.

Simply Recipes / Dude that Cookz

As the pasta cooks, heat a large skillet over medium heat and add the ground beef.

Season with oregano, sea salt, black pepper, chili powder, and ground cumin. Cook, stirring occasionally, until the beef is browned and no longer pink, about 5 minutes.

If you feel like the beef is a little greasy for your liking, go ahead and drain off or discard some of the grease. For a richer casserole, leave it be.

Simply Recipes / Dude that Cookz

Simply Recipes / Dude that Cookz

Add the butter, onions, garlic, and tomato puree to the skillet with the ground beef. Stir until all ingredients are combined.

Simply Recipes / Dude that Cookz

Add the cooked pasta to the beef mixture and stir to combine. Add the heavy whipping cream, chicken stock, parsley, basil, 1 1/2 cups of the shredded Monterey Jack cheese, and 1 cup of the shredded cheddar cheese. Stir until combined.

Simply Recipes / Dude that Cookz

Simply Recipes / Dude that Cookz

Simply Recipes / Dude that Cookz

Simply Recipes / Dude that Cookz

Simply Recipes / Dude that Cookz

Transfer to a 9x13-inch casserole dish (no need to grease) and top with the remaining cheese.

Simply Recipes / Dude that Cookz

Simply Recipes / Dude that Cookz

Bake the casserole for 15 to 20 minutes, until the cheese is browned and bubbly.

Simply Recipes / Dude that Cookz

For a looser casserole, serve right away. For a casserole that holds its shape a bit, let sit 10 minutes before serving.

The casserole will keep, refrigerated in an airtight container, for 3-4 days.

You can also freeze it by storing it in an airtight container for up to 3 months. To reheat, microwave or place in the oven at 350°F oven until it is heated through (this will depend on the portion size you are reheating).

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Simply Recipes / Dude that Cookz

In a large heavy-bottomed pot set over medium-low heat, add the olive oil and bacon. Cook, stirring often until the bacon is crispy and the fat has rendered out, for 6 to 7 minutes. Transfer about half of the bacon into a small bowl. It will be used as a topping for the soup.

Simply Recipes / Nick Evans

Turn the heat up to medium. Add the ground beef into the pot with the cooked bacon and brown it in the bacon grease. Using a wooden spoon, break up the beef into small pieces as it cooks for 5 to 6 minutes. Stir it frequently so it doesn’t burn.

Simply Recipes / Nick Evans

Add the potatoes, onions, celery, Italian seasoning, salt, and black pepper. Cook for 4 to 5 minutes, stirring often until the vegetables soften. It’s okay if the potatoes aren’t cooked all the way through.

Simply Recipes / Nick Evans

Stir in the flour and cook it for 1 minute. Slowly add the beef stock and milk, stirring constantly. The soup should start to thicken slightly, but not as thick as a gravy.

When the soup comes up to a simmer, turn the heat down to low, cover, and simmer for 6 to 8 minutes until potatoes are very tender. Scoop one out with a spoon and try it!

Simply Recipes / Nick Evans

Over very low heat, add the cream cheese and cheddar cheese. Stir gently until both cheeses melt into the soup. Don’t bring the soup to a boil once the cheeses are added. They will break and you’ll end up with a grainy soup.

Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

Once the cheeses are melted, ladle the soup into bowls and garnish with the extra cheese, the reserved crumbled bacon, and scallions.

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Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

1. In a bowl, mix together the meat, Worcestershire sauce, onion powder, garlic powder, paprika, salt, and pepper. Form into 24 (golf ball size) meatballs. Flatten into a small patty.

2. Heat a grill or grill pan to high heat and grill for 3 minutes on each side, or until your desired doneness. During the last 2 minutes of cooking, add cheese to each slider.

3. To make the sauce, combine all ingredients. Season with salt and pepper.

4. To assemble skewers: layer with bottom bun, burgers, lettuce, pickles, tomatoes, repeat, burgers, lettuce, pickles, tomatoes. End with the top bun. Serve with ketchup and special sauce for dipping.

Wash the potatoes and pat them dry. Use a fork to poke holes on all sides. Rub each potato all over with olive oil and sprinkle with salt.

Set the potatoes on a baking sheet and bake for 45 to 60 minutes, turning once or twice during cooking. They’re done when easily pierced with a fork all the way through the middle. Set aside to cool slightly and leave the oven on.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

While the potatoes are baking, warm a teaspoon of oil in a large skillet over medium-high heat. Add the diced onions and sprinkle with 1/4 teaspoon salt. Cook, stirring every minute or so, until the onions are deeply browned and even a bit charred in spots.

Push the onions to the edges of the pan to create space in the center. Add the ground beef and sprinkle with another 1/4 teaspoon salt. Use a stiff spatula to break up the ground beef into small crumbles. Cook until browned, gradually mixing in with the onions. Remove the pan from the heat.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

When the potatoes are cooked through, slice them in half and scoop out the middles with a soup spoon, leaving behind about 1/4 inch in the potato shell. Transfer the middles to a mixing bowl and mash with 1 cup of the cheese (reserve the rest), the sour cream, and the remaining 1/2 teaspoon salt. Stir in the cooked onions and ground beef. Taste and add more sour cream if you’d like a creamier filling or salt if needed.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Arrange the empty potato halves on the baking sheet like boats. Divide the filling between all the halves. The filling will be mounded quite high, almost to the original size of the potato.

Return the potatoes to the oven and warm for 10 minutes. Sprinkle the tops with the remaining cheese and bake for another 3 to 5 minutes, until the cheese has melted.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

While the potatoes are warming, stir together the mayonnaise, ketchup, and relish to make the burger sauce. Taste and add more ketchup or relish if desired.

Serve 1 to 2 halves per person, depending on your appetite. Top with shredded lettuce, tomatoes, and a drizzle of burger sauce.

Store leftover twice baked potatoes (without toppings) in an airtight container in the fridge for up to 5 days. Store the sauce separately for up to a week in the fridge.

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Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Preheat the oven to 350 degrees F (175 degrees C).

Combine beef, bread crumbs, onion, eggs, salt, and pepper in a large bowl; mix well. Pat out meat mixture into a 14x18-inch rectangle on a piece of wax paper.

Spread cheese over meat, leaving a 3/4 inch border along the edges. Roll up jelly-roll fashion to enclose the filling and form a pinwheel loaf. Press meat in on both ends to enclose cheese. Place meatloaf in a 10x15-inch baking dish.

Bake in the preheated oven until cooked through, about 1 hour. An instant-read thermometer inserted into the center of meatloaf should read at least 160 degrees F (70 degrees C).

Place the ground beef and onion in a skillet over medium heat, and cook and stir for about 10 minutes, breaking up the beef into crumbles as it cooks. Drain the meat and transfer to a bowl. Stir in the chopped pickles, shredded cheese, and mustard, and mix together well.

Line a baking sheet with parchment paper. Place a bowl of water next to your work surface. Remove an egg roll wrapper from the stack, and cover the remaining wrappers with a damp paper towel to prevent them from drying out.

Place the wrapper on the work surface with a corner facing towards you. Place about 1/4 cup of filling on the wrapper, and fold the top corner down over the filling. Tightly roll the wrapper into a cylinder, tucking in the corners as you roll, until the wrapper completely encloses the filling. Moisten the last corner with a little water, and finish wrapping so the moistened corner tightly seals to the egg roll, and there are no gaps to let the filling leak out. Place filled egg rolls on the parchment-lined baking sheet, covered with a slightly damp paper towel, while you finish making the egg rolls.

Heat the oil in a deep saucepan or deep fryer until a thermometer registers 365 degrees F (185 degrees C). Carefully place 2 or 3 egg rolls at a time into the hot oil, and fry for about 4 or 5 minutes, turning the egg rolls over once, until golden brown. Remove the egg rolls with a tongs, and drain on paper towels.

Bring a large pot of salted water to a boil. Add pasta shells; cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

Heat a large skillet over medium-high heat. Add ground beef, onion, Worcestershire sauce, and garlic; cook and stir until browned, 5 to 8 minutes. Drain excess grease.

Preheat oven to 350 degrees F (175 degrees C).

Combine ground beef mixture, ricotta cheese, 1/2 cup Cheddar cheese, egg, Parmesan cheese, parsley, garlic powder, onion powder, salt, and pepper in a large bowl. Stuff each pasta shell with 1 to 2 tablespoons of the mixture.

Mix pasta sauce with water together in a bowl.

Spread 1/3 of the sauce in the bottom of a large baking pan. Top with 1/2 of the tomatoes. Arrange stuffed shells on top. Pour remaining sauce and tomatoes over the shells. Cover with aluminum foil.

Bake in the preheated oven until bubbly, about 40 minutes. Uncover and sprinkle 2 tablespoons Cheddar cheese on top. Continue baking until cheese is melted, about 10 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.

Heat a large skillet over medium-high heat. Add beef; season with garlic powder, black pepper, and salt. Cook and stir until meat is browned and crumbly, 5 to 7 minutes; drain and discard grease. Reduce heat to low. Stir 1/2 cup ketchup into beef.

Lay 1 tortilla onto a work surface; place about 1/3 cup beef mixture and 1/4 cup shredded cheese onto tortilla in a line across the middle. Roll tortilla over filling, fold in top and bottom to enclose filling, and finish rolling into a burrito shape. Place filled tortilla into the prepared baking dish. Repeat with remaining tortillas and filling. Sprinkle remaining Mexican cheese blend on tacos. Cover dish with aluminum foil.

Bake in the preheated oven until tacos are heated through and cheese topping has melted, 20 to 25 minutes. Combine sour cream and 1/3 cup ketchup in a bowl. Top each taco with sauce.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 11x7-inch baking dish.

Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease.

Stir in ketchup, 2 teaspoons Dijon mustard, 2 teaspoons Worcestershire, and garlic powder. Season with salt and pepper to taste.

Cut rolls in half horizontally without separating each roll from one another. Place bottom halves in the prepared baking dish.

Spread meat mixture on rolls, top with Monterey Jack cheese, and cover with roll tops.

Combine butter, brown sugar, remaining Dijon mustard, and remaining Worcestershire in a microwaveable bowl; cover loosely and microwave until butter is melted, about 1 minute.

Mix and pour mixture over the top of the rolls.

Bake, covered, in the preheated oven for 15 minutes. Uncover and bake until cheese is melted and rolls are golden brown, about 10 minutes more.

Combine beef, sausage, and onion in a large skillet over medium heat; cook and stir until browned, about 5 minutes. Drain off grease and transfer to a large pot.

Stir broth, potatoes, carrots, garlic, parsley, basil, salt, and black pepper into the beef mixture. Simmer over low heat, covered, until potatoes are tender, about 15 minutes.

Mix milk and flour together in a small bowl. Pour into the pot. Bring back up to a simmer until chowder flavors combine, about 5 minutes. Remove from heat.

Stir processed cheese and sour cream into chowder when it is no longer boiling, to prevent curdling. Ladle into serving bowls and top each serving with some diced tomatoes.

Preheat the oven to 375 degrees F (190 degrees C). Coat 16 cups of 2 muffin pans with cooking spray.

Heat a large skillet over medium heat. Add ground beef, bacon, onion, salt, and pepper and cook, stirring, until beef is browned, about 6 minutes. Drain fat, and stir in dill pickle relish, mustard, BBQ sauce, and garlic powder. Set filling aside to cool.

Separate each biscuit dough portion in half to get 16 biscuits, stretching and pulling each into a circle about 1/4 inch thick. Spoon about 2 tablespoons of the ground beef mixture into the center of each dough circle. Cut cheese into 16 cubes and insert each cube into the ground beef mixture. Wrap dough around the filling in the shape of a ball and pinch edges on the bottom together so biscuits are sealed around the filling.

Set each biscuit seam side down in a muffin cup. Lightly spray the biscuit tops with cooking spray and sprinkle with sesame seeds.

Bake in the preheated oven until golden brown, 15 to 20 minutes. Serve with ketchup for dipping on the side.

Preheat a large skillet over medium heat. Place hamburger bun halves, cut-sides down, in the hot skillet until lightly toasted, 2 to 3 minutes. Remove toasted buns to a plate.

Separate beef into 2 portions and form each into a thin patty slightly larger than bottom bun. Season each patty with salt.

Cook patties in the same large skillet over medium heat for 2 to 3 minutes. Flip patties over and place 2 cheese slices over each patty. Continue cooking until desired doneness is reached, 2 to 3 minutes more. An instant-read thermometer inserted into the center of patties should read 160 degrees F (70 degrees C) for well done.

Assemble cheeseburger in the following order: bottom bun, dressing, tomato, lettuce, beef patty with cheese, onion, beef patty with cheese, and top bun.

Preheat oven to Low Broil.

Heat oil in a large, deep oven–proof skillet over medium-high heat.  Add onion and cook, stirring constantly, 1 minute. Add ground turkey and cook, crumbling with a spoon until lightly browned, about 7 minutes.

Season with salt, 1/2 teaspoon pepper, garlic powder, 3 tablespoons ketchup, and Worcestershire sauce and stir to combine. Add broth and water and bring to a boil, stirring often to loosen any browned bits from the bottom of the pan.

Stir in rice and return to a boil. Cover and reduce heat to medium-low and simmer until liquid is absorbed and rice is tender, about 20 minutes. Add up to 1/4 cup additional water if needed if liquid is evaporated before rice is tender.

Just before it is finished, stir in 1 1/4 cups of cheese to rice mixture and top with remaining cheese.

Broil in the preheated oven just until cheese is melted and bubbly, about 3 minutes. Let stand for 5 minutes before serving.

Meanwhile, for burger sauce, add remaining pepper and remaining ketchup with mayonnaise and mustard in a small bowl. Stir until well combined and set aside. Serve topped with pickles, lettuce, and burger sauce.

Gather all ingredients.

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain, discard grease, and set aside.

Meanwhile, place bacon in a 3-quart saucepan, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove crisped bacon with a slotted spoon and set on paper towels to drain. Leave bacon grease in the saucepan.

Sauté carrots, celery, and onion in the bacon grease until vegetables are tender, about 10 minutes. Add broth, potatoes, and browned ground beef; bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, 10 to 12 minutes.

Meanwhile, wipe out the skillet you previously cooked the beef in. Melt butter in the skillet and whisk in flour; cook, stirring frequently, until bubbly, 3 to 5 minutes. Carefully whisk milk into flour-butter mixture until well combined and very smooth.

Pour milk mixture into the soup, whisking to combine; bring to a boil and simmer for about 2 minutes. Add Cheddar cheese and stir until melted. Season with basil, parsley, salt, and pepper.

Remove from heat. Ladle soup into bowls and sprinkle with bacon and additional shredded Cheddar cheese.

Sprinkle a 12 to 14-inch pizza pan with the cornmeal. This will keep your pizza crust from sticking to the pan later. Set the pan aside.

Simply Recipes / Marta Rivera

In a medium bowl, whisk together the mayonnaise, yellow onion, ketchup, yellow mustard, lemon juice, sweet paprika, and salt until smooth. Once the mixture is smooth, allow it to sit at room temperature or in the fridge to allow the flavors to combine while you start cooking the ground meat. You’ll have between 1 1/4 and 1 1/2 cups of sauce.

Simply Recipes / Marta Rivera

This sauce can be made a week in advance.

Add the ground meat and onions to a large skillet. Turn the stove up to medium-high heat and sprinkle the burger seasoning over the beef and onions. Cooking the meat this way eliminates the need for additional oil in the pan, as the fat will render from the meat.

Once the stove has been turned on, start breaking up the meat and mixing in the onions and spices with a spoon or spatula.

Cook until the meat is fully cooked and no pink remains, about 10 minutes. Use a large spoon to drain off most of the fat; discard the fat. Set the skillet aside, off the heat.

Simply Recipes / Marta Rivera

Simply Recipes / Marta Rivera

Lightly flour your hands and a rolling pin. Roll the pizza dough out into a circle that's 1 to 2 inches larger than your pizza pan.

Pizza dough that’s straight from the fridge is easier to shape than room temperature dough, as you need little to no flour to keep it from sticking.

Prepare the egg wash in a small bowl by whisking together the egg yolk and cold water.

Brush a 1 1/2-inch border around the outer rim of the pizza dough with the egg wash. Roll the edges of the pizza in 2 inches towards the center of the circle to create the pizza crust. Brush a light layer of the egg wash onto the crust you've just formed and sprinkle the sesame seeds onto the egg wash. Use the tines of a fork to prick holes in the dough in the center of the pan.

Slide the pan into the preheated oven and bake for 10 minutes.

Simply Recipes / Marta Rivera

Simply Recipes / Marta Rivera

Simply Recipes / Marta Rivera

Once the pizza dough is lightly browned and has blistered slightly, remove the pan from the oven.

Use the back of a wide spoon to spread 1 1/4 cups of the secret sauce onto the pizza crust. Sprinkle half of the shredded cheddar cheese over the sauce, then top the cheese with the seasoned burger-onion mixture. Next, arrange the pickles and halved tomatoes on top of the beef and top with the remaining cheese.

Bake the pizza until the cheese is fully melted and the pizza crust is golden brown in color, 10 to 12 minutes.

If you are using a 12-inch pizza pan, you may need a little less sauce and cheese.

Simply Recipes / Marta Rivera

Simply Recipes / Marta Rivera

Simply Recipes / Marta Rivera

Once the pizza is fully baked, remove it from the oven and allow it to cool for 1-2 minutes before sprinkling it with the shredded lettuce and drizzling the remaining 1/4 cup of secret sauce over it.

For easy drizzling, put the sauce in a piping bag, squeeze bottle, or plastic food storage bag and then snip off the tip.

Cut and serve while hot. This pizza is best when eaten on the same day it's prepared.

Did you love the recipe? Leave us stars below!

Simply Recipes / Marta Rivera

Gather all ingredients.

Place bacon in a large cold skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Drain bacon fat and wipe the pan, but do not clean completely.

Shape ground beef into a patty that is about 1 inch thick by 4 1/4 inches in diameter. Season well with salt, pepper, and cayenne. Sear seasoned burger on high in the skillet for 2 minutes per side. Move the burger to a plate and transfer into a refrigerator to cool.

Remove a sheet of puff pastry from the freezer (I used 1/2 package of Dufour Puff Pastry). Roll the pastry to 1/8 inch thick. Cut out a 5 1/4 to 5 1/2 inch round circle of dough for the bottom. Cut out a 7 1/4 to 7 1/2-inch round circle of dough for the top. Place the dough on a sheet pan, and put in the freezer until firm.

Cut a small hole into the middle of the top piece (to function as a vent), and lightly score the surface of the pastry with the tip of a knife, but do not cut all the way through. Place the top piece in the fridge to keep cold.

Take the bottom pastry on the pan from the freezer and top with burger, bacon, and cheese. Beat egg with 1 teaspoon water in a small bowl and brush the edges with the egg wash. Place the top pastry piece over the fillings. As dough warms and softens, press the top edges into the bottom piece edges and seal tightly. The bottom edge of dough can be rolled up and over top of the pastry to finish the seal. Place in the fridge until well chilled, about 20 minutes.

Preheat the oven to 450 degrees F (230 degrees C). Crimp the edge of the pastry with a fork, and egg wash the top surface.

Bake in the preheated oven until nicely browned, 20 to 22 minutes. Transfer to a cooling rack and allow to sit for about 5 minutes before serving.

Serve and enjoy!

Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until slightly tender, about 5 minutes. Add ground beef, Worcestershire sauce, salt, pepper, and garlic powder; cook and stir until beef is browned and crumbly, about 10 minutes. Remove from the heat, drain liquid from beef, and let sit for 2 minutes.

Meanwhile, heat a griddle or flat pan over medium heat and spray with cooking spray.

Place 1 tortilla on the hot griddle, top with some of the Colby cheese, 1/4 of the beef mixture, 1 teaspoon ketchup, 1 teaspoon mustard, and 1 teaspoon relish. Top with more Colby cheese and 1 tortilla. Flatten the quesadilla with your hand.

Flip quesadilla with a spatula and cook until browned and cheese is melted, 3 to 5 minutes more. Cut quesadilla into 4 pieces. Repeat with remaining tortillas, ground beef, cheese, ketchup, mustard, and relish.

Prepare a grill for 2-zone grilling, where one side of the grill is hotter than the other. Both the bacon and burgers cook over direct heat, but in case of a flareup, the indirect or cooler zone gives the meat a safe place to land.

On a gas grill, leave one burner off. On a charcoal grill, leave one side free of lit coals.

You want to bring it 350°F to 450°F to cook the bacon. You will increase the heat further when it comes time to cook the burgers. Allow the grill to preheat for 10 to 15 minutes.

Prepare the cheese by stacking two slices together with each slice offset by 45 degrees. This helps the cheese evenly cascade down the burger when it melts. Set aside.

Chop 3 slices of uncooked bacon.

In a large bowl, combine the ground chuck, chopped bacon, onion, and Worcestershire sauce. Using your fingertips, gently combine the ingredients with the meat. For the juiciest burger possible, it’s important not to overwork the meat. Using only your fingertips is the best method here.

Evenly divide the meat mixture into 6 balls weighing approximately 5.3 ounces each. If you don’t have a scale to weigh the meat, eyeballing 6 equal patties is fine.

Place each ball between your outstretched fingers and flatten. Place each patty on a baking sheet and use your fingers to help flatten the patties more. When done, each patty should be approximately 3 1/2 inches in diameter. Season both sides of the patty with salt and pepper.

Using two fingers or the back of a spoon, place a wide dimple in the center of each burger. Creating an indentation helps keep the burger from swelling when grilled. Transfer the patties to the fridge while you grill the remaining bacon.

Place the remining 12 slices of bacon on the grill over direct heat. Grill for approximately 4 to 6 minutes, flipping once halfway through cooking. Grill longer or shorter depending on the desired level of doneness.

I prefer the 4-minute mark, which leaves just a little bit of pull in the bite, but if you prefer crispier bacon, grill longer.  Place the bacon on a wire rack over a paper towel and loosely tent with aluminum foil.

Keep the same two zone grilling method you’ve already set up but increase the direct heat side to 400°F to 500°F. You want to cook the burgers at a higher temperature than the bacon.

Grill the patties over direct heat, flipping once halfway through cooking, until the internal temperature reaches 155°F with an instant-read thermometer, approximately 9 to 11 minutes total. The final burger is cooked medium-well, with a well-formed crust and visible grill marks.

Add cheese slices to each patty during the last minute of grilling.

Remove burgers from the grill and set aside on a sheet tray tented with foil while you grill the burger buns.

Grill the buns cut side down over direct heat until marked, approximately 30 seconds to 1 minute.

Place a burger on each bottom bun. Place two folded slices of bacon on top of each burger. Top with bun and serve with your choice of condiments.

Melt 1 tablespoon butter in a large pot over medium heat; add ground beef, onion, carrots, and celery. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.

Stir in basil and parsley. Add potatoes and broth and bring to a boil; reduce heat to low and simmer until potatoes are tender, 10 to12 minutes.

Melt remaining 3 tablespoons butter in a small saucepan over medium heat. Add flour and whisk until smooth, about 1 minute. Gradually whisk in milk; simmer and stir until sauce is thick and smooth.

Stir sauce into soup, stirring constantly. Bring to a boil; reduce heat to low and stir in cheese until melted. Add sour cream; stir until just heated through.

Serve hot, garnished with sliced green onions. Enjoy!

Preheat the oven to 400 degrees F (200 degrees C). Spray 9-inch glass pie pan with cooking spray.

Cook beef and onion in a nonstick skillet over medium heat, stirring occasionally, until beef is browned and crumbly, 8 to 10 minutes.

Meanwhile, whisk milk, Bisquick, and eggs together in a small bowl.

Drain beef and onion mixture; transfer to the prepared pie pan. Stir in salt, sprinkle with Cheddar, and pour Bisquick mixture over top.

Bake in the preheated oven until a knife inserted in the center comes out clean, about 25 minutes.

Heat a 3-quart saucepan over medium-high heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes. Remove beef and set aside.

Heat 1 tablespoon butter in the same saucepan; add onion, carrots, celery, basil, and parsley. Cook and stir until vegetables are tender, about 3 to 5 minutes. Add broth, has brown potatoes, and browned beef; bring to a boil. Reduce heat, cover and simmer until potatoes are tender, about 5 to 10 minutes.

Meanwhile, melt remaining 3 tablespoons butter in a small skillet. Add flour; cook and stir until smooth, about 1 minute. Add to soup; cook and stir soup for 2 minutes. Reduce heat to low.

Add cheese, milk, salt, and pepper; cook and stir until cheese melts. Remove from heat; add sour cream and stir well. Serve immediately.

Preheat the oven to 350 degrees F (175 degrees C).

Heat vegetable oil in a large skillet over medium heat. Add turkey bacon and cook until browned and crisp, about 5 minutes per side. Drain on paper towels and crumble when cool enough to handle.

Mix ground turkey, Cheddar, egg, onion, crumbled French bread, Worcestershire sauce, garlic powder, pepper, and bacon together until well combined. Shape into a loaf in the middle of a 9x13-inch baking dish.

Stir ketchup, mustard, and brown sugar together in a bowl until brown sugar is dissolved; spread over turkey loaf.

Bake in the preheated oven until no longer pink in the middle and the juices run clear, 45 to 60 minutes. An instant-read meat thermometer inserted into the thickest part of the loaf should read at least 165 degrees F (74 degrees C).

Preheat the oven to 350 degrees F (175 degrees C).

Cook beef, garlic, and onion powder in a large nonstick skillet over medium-high heat, stirring often, until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.

Transfer beef to a 9x13-inch casserole pan. Add cooked bacon and stir to combine; spread in an even layer.

Whisk eggs, cream, salt, and pepper together in a medium bowl until well combined. Stir in 3/4 of the Cheddar cheese. Pour mixture over beef in the casserole dish, then sprinkle remaining Cheddar over top.

Bake in the preheated oven until golden brown on top, 30 to 35 minutes.

Preheat the oven to 425 degrees F (220 degrees C).

Arrange bun strips in a single layer on a baking sheet. Bake in the preheated oven until lightly toasted, 8 to 10 minutes. Set aside.

Cook ground beef in a skillet over medium heat, breaking it apart as it cooks, until no longer pink, 10 to 12 minutes. Add chopped onion, ketchup, pickle, and mustard; stir to combine.

Arrange lettuce on a large serving platter; spoon beef mixture over top. Top with sliced onion, tomatoes, and cheese; arrange bun croutons around platter.

Preheat oven to 350 degrees F (175 degrees C).

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When cool, crumble into a large bowl.

Mix ketchup and mustard in a bowl.

Thoroughly combine 1/4 the ketchup mixture, ground chuck, Cheddar cheese, eggs, bread crumbs, mayonnaise, Worcestershire sauce, salt, and black pepper with crumbled bacon in bowl; pat the mixture into a 5x9-inch loaf pan. Spread remaining ketchup mixture evenly over top of meatloaf.

Bake in the preheated oven until the meatloaf is no longer pink inside, about 45 minutes. Spread French-fried onions over the top of the loaf and return to oven until onions are browned and an instant-read meat thermometer inserted into the center of the loaf reads at least 160 degrees F (70 degrees C), 10 to 15 more minutes.

Preheat the oven to 425 degrees F (220 degrees C).

In a medium bowl, mix 1 1/3 cups flour and 1/2 teaspoon salt. Cut in shortening until mixture resembles tiny peas. Add cold water, 1 tablespoon at a time, stirring with a fork after each addition. Mix lightly just until pastry almost cleans the sides of the bowl. Pat into the bottom and sides of an 8-inch pie pan. Bake in preheated oven for 15 minutes.

Crumble ground beef into a large skillet and sauté over medium heat for 1 minute. Add onion and garlic. Continue to sauté until onion is browned, about 10 minutes; drain grease.

Sprinkle beef mixture with 1/2 teaspoon salt and 1/4 cup flour. Stir in pickle liquid, milk, pickles, and 1 cup shredded cheese. Spoon mixture into pastry shell.

Bake in preheated oven for 15 minutes. Sprinkle top with remaining 1 cup cheese and bake an additional 5 minutes, until pastry is golden brown and cheese is bubbly.

In a large saucepan over medium heat, combine water, potatoes, carrots, onion, bell pepper, jalapeño, and garlic. Sprinkle salt and bouillon over mixture. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are tender.

Meanwhile, in a large skillet over medium heat, cook beef until brown; drain.

Stir cooked beef and 2 cups milk into soup and heat through. Combine remaining 1/2 cup milk with flour, stirring until smooth; stir into soup. Bring to a low boil and cook, stirring, until thickened, 3 minutes.

Reduce heat to low and stir in cheese until melted. Season with cayenne.

Preheat the oven to 375 degrees F (190 degrees C).

Combine the ground beef and onion in a skillet over medium-high heat. Cook, stirring occasionally until beef is no longer pink, and the onion is translucent. Drain off excess grease, and season with salt, pepper and garlic powder.

Return to the heat, and stir in the golden mushroom and cheese soups until well blended. Heat through, and remove from stove. Transfer the mixture to a 9x13 inch baking dish. Cover the ground beef mixture with a layer of frozen French fries.

Bake for 25 to 30 minutes in the preheated oven. When the fries are golden brown, remove the casserole from the oven, and sprinkle cheese over the top. Return to the oven, and bake just until cheese has melted.

Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 2-quart baking dish with cooking spray.

Heat a large saucepan over medium-high heat. Cook and stir beef and onions in the hot pan until beef is browned and crumbly and onions are translucent, 5 to 7 minutes. Drain off fat.

Drain liquid from canned tomatoes into a 4-cup liquid measure; add water if needed, to make 2 1/2 cups liquid. Add juice, tomatoes, macaroni, corn, bell pepper, garlic, soy sauce, chili powder, Italian seasoning, and pepper to the beef mixture; bring to a boil.

Pour 1/2 of the beef mixture into the prepared baking dish and sprinkle 1 cup cheese over top. Repeat beef and cheese layers once more. Cover the dish and place it onto a cookie sheet.

Bake in the preheated oven for 30 minutes. Uncover and bake until pasta is tender yet firm to the bite, about 15 minutes.

Remove from the oven and let sit for 10 minutes before serving.

Preheat the oven to 375 degrees F (190 degrees C).

Heat a large skillet over medium-high heat. Cook and stir beef, salt, and pepper in the hot skillet until meat is browned and crumbly, 5 to 7 minutes; drain and discard grease. Set aside.

Mix together ketchup and mustard in a small bowl; spread mixture over pizza crust. Sprinkle mozzarella and Cheddar cheese on top and cover with cooked beef and onions. Transfer pizza to a large baking sheet.

Bake in the preheated oven until cheese is melted, about 20 minutes. Top with pickle slices and allow pizza to cool for 5 minutes. Top with lettuce and tomatoes before slicing and serving.

Place onion in a microwave-safe bowl and cover with water. Microwave on high until soft, 7 to 8 minutes. Drain.

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.

Cook and stir ground beef in a large nonstick skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

Transfer beef to the prepared casserole dish and spread onion pieces evenly over top. Spread soup over onions and sprinkle Cheddar cheese evenly over soup. Layer frozen potato nuggets in rows on cheese.

Bake in the preheated oven for 20 minutes. Lightly spray potato nuggets with cooking spray, and bake until cooked through and crunchy, about 10 minutes more.

Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with butter.

Cook ground beef and onion in a large, nonstick skillet over medium heat until beef is browned and onions are soft and translucent, 5 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Season with salt and pepper. Stir in 1/2 cup Cheddar cheese until well combined.

Remove from heat. Add ketchup, mayonnaise, pickles, and mustard. Transfer mixture to buttered baking dish and top with remaining 1/2 cup Cheddar cheese.

Bake in the preheated oven until cheese is melted, 7 to 10 minutes.

Cook bacon over medium heat in a nonstick skillet until crisp, about 5 minutes. Drain bacon on a paper towel-lined plate; set aside. Do not wipe out the pan.

Add onions and pinch of salt to the pan with the bacon grease, and turn heat to medium-high. Sauté until onions soften up and start to take on golden-brown color, 3 to 4 minutes. Add beef; cook, breaking up the meat with a spatula up into small crumbles, until browned, 5 to 7 minutes.

Stir salt, freshly ground black pepper, cayenne, and Worcestershire sauce into the beef; continue to cook until beef is browned and any liquid in the pan has evaporated.

Turn off the heat. Stir in reserved bacon, 2 tablespoons ketchup, 1 tablespoon mustard, and 1/2 the shredded Cheddar cheese. Let mixture cool to room temperature before using, about 15 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Using only as much flour as needed, press, roll and stretch pizza dough out into a 10x15-inch rectangle.

Transfer meat mixture onto dough, leaving 1 1/2 inches of dough uncovered on both short sides, as well as the long edge closest to you. Leave about 2 1/2 inches uncovered on the opposite edge.

Scatter dill pickle and green onions over beef, and then top evenly with remaining cheese. Brush a little water along the long edge of dough, where the roll will finish.

Fold the dough from each side over the filling, and then begin rolling up from the bottom. As you roll, make sure the dough on each end stays sealed and holds in filling. When the roll is almost complete, stretch the edge of the dough and complete rolling with the seam on the bottom.

Transfer roll to the prepared sheet pan. Brush with melted butter or a beaten egg, and sprinkle with sesame seeds.

Bake in the preheated oven until well browned, and fat from the beef has started to leak out from the bottom or ends of the roll, about 35 minutes.

Meanwhile for "Secret Sauce", whisk mayonnaise, 3 tablespoons ketchup, 2 tablespoons mustard, 2 tablespoons dill pickle, and 1 tablespoon sliced green onions together in a small bowl.

Transfer to a cooling rack, and let rest 20 to 30 minutes before serving. Serve with “Secret Sauce.”

Preheat the oven to 350 degrees F (175 degrees C).

Heat a large skillet over medium heat. Add bacon and onion; cook and stir until sizzling, about 5 minutes. Add beef; season with salt and pepper. Cook and stir until beef is crumbly and no longer pink, about 5 minutes. Season with garlic salt and onion powder. Continue cooking until beef is browned, about 5 minutes more. Drain excess grease.

Press beef mixture into the bottom of a 9-inch pie plate. Cover with 3/4 cup Cheddar cheese.

Whisk eggs, mayonnaise, and heavy cream together in a bowl until well combined. Pour over Cheddar cheese and beef mixture in the pie plate.

Bake in the preheated oven until set, about 45 minutes. Sprinkle remaining 1/4 cup Cheddar cheese on top. Continue baking until cheese is melted, about 10 minutes more.

Divide beef into 4 equal parts. Form each into 4 thin half-moon-shaped patties, shaping each to fill half the tortilla.

Heat a 10-inch, nonstick skillet over medium-high heat.

Season each patty with salt and pepper. Cook to your desired doneness, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Toward the end of cooking time, sprinkle each patty with 1/4 cup of cheese. Let cheese melt. Remove cheeseburgers from pan and keep warm.

Warm tortillas in a microwave for 10 seconds.

To serve, place cheeseburger on one half of tortilla. Top with 1 tomato slice, 1 lettuce leaf, onion rings, and 3 pickle slices. Fold tortilla in half and serve. Repeat with remaining 3 cheeseburgers.

Brown ground beef in a large skillet over medium-high heat, stirring and breaking meat up. Transfer ground beef to a bowl.

Melt butter in the same skillet; add zucchini and sauté until slightly softened, about 5 minutes.

Return ground beef to the skillet. Add water, tomatoes, Knorr rice, dried onion, and Worcestershire sauce. Bring to a boil over high heat. Reduce heat to low; cover and cook, about 7 minutes.

Season with salt and pepper, and top with cheese. Let sit 5 minutes before serving.

Preheat an oven to 350 degrees F (175 degrees C).

Mix ground beef, onion, bell pepper, 1 cup Cheddar cheese, Worcestershire sauce, sour cream, and crackers together in a bowl. Place mixture on a baking dish and shape into a loaf.

Bake in the preheated oven until no longer pink in the center, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Heat the cream of mushroom soup, milk, and 1 1/2 cup Cheddar cheese in a saucepan over medium heat until the cheese has melted, about 10 minutes. Pour sauce over the meatloaf before serving.