Cinco de Mayo Burger #Burger Month

This post is part of a kick-butt burger grill giveaway hosted by GirlCarnivore but the Cinco de Mayo burger epicness is all my own.

I have always loved Mexican food and cheese hamburgers. For National Burger Month, I combined my two favorite foods, cheeseburger and Mexican food.

Ingredients and Preparation:

Season meat with cumin, garlic salt and pepper and grill to your liking.

Sauté onion slices in a pan with a pat of butter and a teaspoon of sugar to caramelize them. The caramelized onions add a sweet taste. Keep warm.

Grill poblano pepper until charred. Place pepper in a plastic bag to steam skin. Remove most of charred outside. I like to leave some char on the pepper. Cut open and remove seeds and cut into pieces to fit on your burger. This grilled pepper adds a delicious smoky taste.

Add your pepper jack cheese and watch it melt. Assemble your burger with the toppings.

Add a dollup of your favorite refried beans. I can’t enjoy Mexican without them. Yum!

Put a generous spoonful of fresh pico de gallo. This replaces all of your condiments.

Sponsors and Giveaway Swag!

American Lamb Board –  Ground lamb, cutting board, and apron

Anolon – Anolon SureGrip Cutlery Bronze 3 Piece Chef Set & Anolon Advanced Bronze 11″ Deep Square Grill Pan w/ Pour Spouts

Cabot Cheese – $25 Cabot Legacy Gift box – Includes eight bars of Cabot Cheddar, cheese knife, and a wine opener. Award-winning cheese brought to you by the 1,000 farm families who own Cabot Creamery Co-operative.

Melissa’s Produce – Grilling Veggie Box

Microplane – Herb And Salad Chopper, Microplane Elite Series Extra Coarse Grater, Microplane Spice Mill

New York Beef Council  – Beef, It’s What’s for Dinner Swag Bag including a tote, knives, oven mitt and apron

Red Duck – Gourmet Ketchup Variety

Spiceologist –  4 Rub Grilling Spice Set

Veal Made Easy – 5 lbs Veal and grilling gear

Weber Grilling Pack – Weber Tumbler and Weber Grill Hat

1 winner will be drawn for every week of burger month!

All winners will be entered to win a Weber Spirit II E-310 gas grill!

Grand prize grill  winner will be announced June 4th

A huge thank you for their generous contributions to the #BurgerMonth sponsors,  American Lamb Board, Anolon,

Cabot Cheese, Melissa’s Produce, Microplane, New York Beef Council, Red Duck, Spiceologist,

Veal Made Easy, and Weber Grills

https://www.facebook.com/notes/burger-month-2018/burger-month-images/164862891013095/

Brands social Networks

American Lamb Board http://www.americanlamb.com/

https://www.facebook.com/AmericanLamb

https://twitter.com/fanoflamb

https://www.instagram.com/fanoflamb/

Anolon Cookware https://www.anolon.com/

https://www.facebook.com/Anolon/

https://twitter.com/Anolon/

https://www.instagram.com/Anolon/

Cabot Cheese https://www.cabotcheese.coop/

https://www.facebook.com/cabot

https://twitter.com/cabotcheese

http://instagram.com/cabotcheese

Melissas Produce https://www.melissas.com/

https://www.facebook.com/MelissasProduce

https://twitter.com/MelissasProduce

https://www.instagram.com/melissasproduce/

Microplane https://us.microplane.com/kitchen_en_us/

https://www.facebook.com/Microplane/

https://twitter.com/microplane

https://www.instagram.com/microplaneintl/

New York Beef Council https://www.nybeef.org/

https://www.facebook.com/NewYorkBeefCouncil

https://twitter.com/nybeefcouncil

https://www.instagram.com/beefitswhatsfordinner/

Red Duck http://www.redduckfoods.com/

https://www.facebook.com/RedDuckKetchup/

https://twitter.com/RedDuckFoods

https://www.instagram.com/redduckfoods/

Spiceologist  https://spiceologist.com/

https://www.facebook.com/spiceologistco

https://twitter.com/spiceologist

https://www.instagram.com/spiceologist/

Veal Made Easy https://vealmadeeasy.com/

https://www.facebook.com/VealMadeEasy

https://twitter.com/vealmadeeasy

https://www.instagram.com/vealmadeeasy/

Weber Grills https://www.weber.com/

https://www.facebook.com/weberbbq

https://twitter.com/WeberGrills

https://www.instagram.com/webergrills/

Burger Month Week One

Spicy Keto Burger by A Southern Fairytale
Baja Seafood Burger OR Mexicali by Everyday Southwest
Spicy Lamb Burger by The Suburban Soapbox
Catalina Taco Salad Burger by Sweet ReciPEAs
Kentucky Derby Lamb Burger by Butcher Betties
Cinco de Mayo Burger by Tampa Cake Girl
Kurobuta Pork Burgers by Culinary Adventures with Camilla
Beef Cordon Bleu Bacon Apple Fritter Burgers by Wildflour’s Cottage Kitchen
Jalapeno Yum Yum Burger by Adventures of Frugal Mom
Pierogie Burger by Seduction In The Kitchen
Mexican Burger by A Day in the Life on the Farm

A Day in the Life on the Farm
A Kitchen Hoor’s Adventures
A Southern Fairytale
Adventures of Frugal Mom
An Affair from the Heart
Bread Booze Bacon
Brocavore
Butcher Betties
Cluttercafe
Comfortably Domestic
Cookie Named Desire
Courtney’s Sweets
Culinary Adventures with Camilla
Eating Richly
Everyday Southwest
Family Around the Table
Family Food on the Table
Fearless Dining
Food Above Gold
Gimme Some Grilling
Girl Abroad
Grilling Montana
Grumpy’s Honeybunch
Hall Nesting
HORNS BBQ
Jolene’s Recipe Journal
Kecia’s Flavor Breakthrough
Kudos Kitchen by Renee
Life of a Ginger
Love and Confections
Mildly Meandering
Miss in the Kitchen
Moore or Less Cooking
My World Simplified
Palatable Pastime
Pastry Chef Online
Pook’s Pantry
RDelicious Kitchen
Sailrockland
Sarah’s Cucina Bella
Seduction In The Kitchen
Sumptuous Spoonfuls
Sweet ReciPEAs
Tampa Cake Girl
The Beard and The Baker
The Complete Savorist
The Crumby Kitchen
The Farmstand Market
The Farmstand Market
The Redhead Baker
The Schmidty Wife
The Spiffy Cookie
The Suburban Soapbox
Thyme for Cocktails
Wildflour’s Cottage Kitchen
Wok & Skillet

Rafflecopter Week One :

a Rafflecopter giveaway

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Crockpot Enchilada Casserole 

I love Mexican food. I could eat it everyday. Not only is this a fast and easy to prepare but also very easy on the budget. It takes about 5 minutes to get this recipe ready for crockpot and it is done in 3 hours.




Ingredients:

1 packages of chicken tenders

Garlic salt, season as desired

Pepper, season as desired

Smoked Paprika,season as desired

I/2 onion chopped

I  16.8 ounce can of chicken tortilla soup

1 10 ounce can of enchilada sauce

1 small can of green chilies chopped, do not drain

3/4 of a bag of Nacho Cheese Dorito Chips, crushed in your hands

8 ounces of Sharp cheddar cheese, enough to cover the entire top of the casserole

Garnish with your favorites, I used sour cream and Jalapenos.  If you like black olives, use them.



Spray crockpot with non-stick cooking spray. Lay chicken tenders in the bottom of the crockpot. Season with garlic salt, black pepper and smokey paprika. Cover tenders with chopped onions. Pour chicken tortilla soup over the chicken. Put the green chilies in. Pour the enchilada sauce over the green chilies. Crush Doritos in your hand and cover the surface of the crockpot. Cook on high for 2 1/2 hours.  Add cheese and cook for an additional 30 minutes. Enjoy!


Tostchada

I grew up in Southern California. I love Mexican food. This recipe pays homage to my favorite Mexican restaurant, Mexico City in Long Beach, California. I started eating at that restaurant on South Street sitting in a high chair. I loved their tacos, enchiladas and tostadas. This is a combination of a tostada and an enchilada. A tostada means toasted in Spanish. This meal is assembled in a stack and the last picture shown is a double stack.

Ingredients:
Corn tortillas
1 pound meat chicken (I used rotesiere ) or beef (ground or shredded)
Oil for frying
1 can enchilada sauce, I used Chi Chi’s
1 can of refried beans, I used Old El Paso
Lettuce, shredded
Scallions, green and white parts
1 large tomato, scoop out seeds and dice
Cheese, grated, cheddar or Jack or a combination
Avocado, cut into bite size pieces
Taco sauce or salsa

This dish is an assembly dish. It’s best if you prep everything in advance so when you stack your Tostchada, all ingredients will be ready to use. In separate bowls I had my chopped scallions, tomatoes, meat, cheese and avocados. I suggest stacking 2 tortillas with sauce, beans and meat on top of each other. Pile on the lettuce high, add your toppings and enjoy!

Heat refried beans, enchilada sauce and oil for frying. Fry tortillas until crispy and drain well on paper towels. Dip tortilla shell into enchilada sauce and place on plate. Spread warm beans on top of tortilla that has been dipped in enchilada sauce. Add meat. Repeat stack of tortilla, beans and meat. Pile lettuce and toppings. Top with taco sauce or salsa. I used taco sauce because it reminded me of what I ate at Mexico City Restaurant.

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Fried Corn Tortilla

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Dipped tortilla in enchilada sauce

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Tortilla with beans, before meat is added

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Shown one stack high

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Two stacks with taco sauce

Crockpot Taco Soup

I love soup. I love anything Mexican to eat. This is an easy recipe to make and leftovers are so wonderful the day or two after. I have frozen this and it freezes and reheats well. This is one of my favorite crockpot meals.

  
1 pound ground chuck
1 onion, diced
1 package taco seasoning mix
1 package of hidden valley ranch dressing mix
1/2 teaspoon of cumin
1 can of beef broth (15 oz)
1 can of corn, undrained
1 can of beans, do not drain, use any kind of beans, black, kidney, spicy chili beans, whatever you like (I used dark red kidney beans)
1/4 cup roasted red pepper, finely chopped
1 can Rotel with green chilis, I used original, use hot if you like spicy soup
Garlic salt and pepper to season ground chuck, to taste
1/2 cup cilantro, leaves chopped, optional, more for garnish if desired
Avocado, optional for garnish
Sour cream, optional for garnish
Green onion, optional for garnish
Sharp Cheddar Cheese, grated, optional for garnish
Crushed tortilla chips or Fritos, optional for garnish
Any taco topping you like can go on top of this soup

  
Season ground chuck with garlic salt and pepper. Add onion. Cook until meat is no longer pink and drain.

In the crockpot, add beef broth, taco and ranch dressing mix, cumin and whisk together to blend. Add ground chuck, corn, beans, red pepper, Rotel, and cilantro if you are using. Stir the pot! Cover and cook on low for 6-8 hours. I always double this recipe, leftover is better the next day. Enjoy!

*I own a 7 quart crockpot and I have plenty of room to double this recipe.

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Some Like It Hot Salsa

I love chips and salsa, especially if the salsa is freshly made. The beauty about making your own salsa is that it can be as mild or hot as you want it. Custom made to your liking.

Ingredients:
2 14.5 ounce cans of whole peeled tomatoes
1 can of Rotel with chilis, I used original
Jalapeño, cut in pieces*, you decide how many and how hot you want it and whether you keep the seeds
3 garlic cloves, minced
Juice of 1 lime
1 teaspoon of salt
1 sweet onion, medium – large size, chopped
1 cup of chopped cilantro, leaves and stems (I used the stems to 1 1/2 inches, not the entire length of the stems)

In a food processor, add tomatoes, Rotel, pieces of jalapeño(s), garlic, lime juice and salt. Blend. Taste your salsa before continuing. If you want to add more jalapeño, do so now. Once it’s too spicy, it’s hard to fix. I used one jalapeño, de-seeded and deveined and it was hot.

Add chopped onion and blend. Add 1 cup of cilantro and blend again. Serve immediately or keep in refrigerator.

This salsa is not and should not be watery. Sometimes pictures can be deceiving. It’s actually chunky. Enjoy!

Southwest Pasta Salad

After a long delay, sorry it took so long to get this post to you. This is a quick, easy put together pasta dish. If you added chicken, it could be a meal.

Ingredients:
8 ounces of Rotini pasta, or whatever you have on hand
1 can of Bush’s Seasoned Black Beans, drained, not rinsed
1 can of corn, drained
I 4 ounce jar of chopped pimentos, drained
1/2 cup of cubed sharp cheddar cheese
1/4 cup onion, diced fine
1 small green, yellow or red pepper, diced fine (you pick the color)

Dressing:
1 cup of salsa, I used Pace chunky medium
1 cup of sour cream

Smokey paprika and green onions to garnish, optional

Cook pasta according to package directions. Rinse with cold water after draining. Add beans, corn and pimentos. Stir to mix. Add onion and cheese, stirring to mix.

Combine salsa and sour cream together in a separate bowl. Add to pasta salad. Garnish right before serving.

If pasta dries out in the refrigerator, add more sour cream and salsa together.

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Taco Salsa Burgers


Can’t decide between a burger and taco? This burger should satisfy everyone.

Ingredients:
1 1/2 pounds ground chuck
1 package of taco seasoning (I used Taco Bell)
Monterey Pepper Jack Cheese Slices
1 red onion, sliced
1 avocado, sliced
1 tomato, sliced
Salt and pepper to taste (I used garlic salt)
4 pretzel buns, grilled or buns of your choice
1/2 cup sour cream
1/2 cup thick and chunky salsa, I used Pace

In a bowl combine ground chuck with taco seasoning. Mix with hands. Season meat with salt and pepper. Form into 4 patties. Grill or cook on stovetop until desired doneness is achieved. While burgers are cooking, slice onion, tomato and avocado. Grill buns on BBQ grill or until broiler.

In a small bowl, combine salsa and sour cream. Add a nice dollop to hamburger buns. Add meat, cheese, tomato, onion and avocado. Anything you would like on a taco, you could add to this burger. Enjoy!

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