Cheddar Ranch Burgers

(slightly modified from http://fabulesslyfrugal.com/freezer-meal-recipe-cheddar-ranch-burger/)

Ingredients
2 lbs ground beef
1 cup shredded or cubed cheddar cheese (I used a blend of shredded mozzarella/provolone and Sargento Cheddar-Mozzarella sticks*)
3 Tbsp Ranch Dressing Mix

Directions:

Combine beef, ranch dressing mix and shredded cheddar cheese. Gently shape 6 patties of equal size and thickness (I made 16 2-oz patties instead). Grill patties over direct high heat with the lid closed as much as possible, until cooked – 8-10 minutes, turning once. Or cook in fry pan on stove top over med- high heat until done. If desired, during the last minute of grilling, place a slice of cheese on each patty to melt. Serve warm on hamburger buns with tomatoes, lettuce and ranch dressing.

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*Disclaimer: I received a voucher to get the Sargento Cheddar-Mozzarella sticks for free from Influenster in exchange for my honest review and feedback for the product.

Meatatarian-Approved Chili

Mr Meatatarian disapproves of my usual chili recipe, which is intended to mimic Wendy’s chili (it has peppers and onions and celery in it…the horror of vegetables!!)

This is what we’ve come up with for a yummy chili that we’ll both eat. I mix it up a little every time I make it, so these measurements are approximate based on what I tossed in the Crock Pot today.

1 small can of tomato sauce

3 cans of kidney beans (light red/dark red/whatever…or use cooked dried beans)

1 can of mild chili beans

1 can of Great Northern or white canellini beans

1 pound lean ground beef, cooked through

2-3 Tablespoons chili powder

1/4-1/2 Tablespoon salt

 

Partially drain all the cans of beans.

Throw everything in the Crock Pot and cook on low 6-8 hours or high 4-5 (I say the longer the better, get everything nice and hot and bubbly)

Serve with saltines/corn chips/cheese/sour cream/whatever you like!

Beefy Mac and Cheese

modified from http://ruhlman.com/2010/05/macaroni-and-beef-with-cheese-%E2%80%94-childhood-love/
one 28-ounce can whole tomatoes, pureed in the can with a hand blender or in a blender blender
2 pounds lean ground beef
1 box macaroni
1 cup each grated cheddar and mozzarella cheeses

Brown the ground beef, then add the pureed tomatoes to the pan along with whatever seasonings are handy.
Cook the macaroni in boiling water till it’s half done.  Drain it and add it to the tomatoes and beef.
When it’s cooled and the pasta has absorbed the tomato juices, transfer it to a large baking dish and cover it with foil. (can freeze at this point)
Bake it in a 400 degree oven till it’s piping hot (about 45 minutes if it’s cold to room temperature).  Just before you’re ready to eat, remove the foil, cover macaroni with the cheese and broil till it looks beautiful.