Cheese Burger Casserole

Low Carb Cheese Burger Casserole From Dot2Trot on youtube

	Single Batch	Double Batch
Bacon(cooked, chopped)	1/2 pound	1 pound
Ground Beef(cooked)	1 pound	2 pounds
Mayo(with evoo or other oil)	1/4 cup	1/2 cup
Eggs	3	6
Heavy Cream	1/2 cup	1 cup
Yellow Mustard	1/8 cup	1/4 cup
Red Onion	1/2 cup	1 cup
Cherry Tomatoes(halved)	1/2 cup	1 cup
Pickles(chopped)	1/4 cup	1/2 cup
Cheddar Cheese(Shredded)	4 OZ	8 OZ

Cook and drain the Ground beef and Bacon. (If you want the onion cooked do that here).

While they are cooking mix the mayo, eggs and heavy cream, breaking up the yolks.  Then add the mustard and mix well.

Mix the cooked beef, bacon, tomatos, and onions and pour into a greased casserole dish. Use your preferred fat.(Ghee, Butter, or favorite oil).

Spinkle half of the cheese on the meat mixture.

Pour the egg mixture in and spread to cover everything.

Add the rest of the cheese

Bake at 350 degrees unil cheese is melted and it is all heated through, about 35-40 min

Chili Tortilla Bake

• 1 lb. ground beef
• 2 (8 oz.) cans tomato sauce
• 1 (14.5 oz.) can black beans, drained and rinsed
• 1 (8.75 oz.) can whole kernel corn, undrained (I use frozen)
• 1 (4.5 oz.) can whole green chilies, chopped
• 1 clove garlic, minced
• 2 Tbsp. minced onion
• 2 Tbsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. garlic salt
• 1/2 tsp. oregano leaves
• 6 (8-inch) flour tortillas, divided
• 2 cups shredded Cheddar cheese, divided

Fresh cilantro, olives, and sour cream for garnish (optional)

Preheat oven to 350.  In a large skillet, brown the ground beef over medium-high heat; drain.  Add tomato sauce, beans, corn, green chilies, and garlic.

Stir in the seasonings (the next 5 ingredients).  Bring to a boil and reduce heat.  Simmer, uncovered, 15 minutes.

In a 2-quart baking dish, coated with cooking spray, place 3 flour tortillas to cover bottom.  Overlap as needed.  Layer with half of chili mixture and half of cheese.  Top with remaining tortillas, chili mixture, and cheese.

Bake 30 minutes.

Note:  I have to push down on the first layer to help the second layer fit.  I bake with a cookie sheet beneath the baking dish to catch spill.

Stuffed Green Pepper Soup

Original Recipe: http://allrecipes.com/recipe/234207/stuffed-green-pepper-soup/

Prep 15 m
Cook 45 m
Ready In 1 h

Ingredients

Check out the link above. It is for a much larger quantity.

• 1 tablespoon vegetable oil
• 1-2 green bell peppers, diced small (Use any peppers you like - mix and match)
• 1/2 -1 onion, diced small, as desired
• 1 clove garlic, minced
• 1 1/4 to 2 pounds ground beef as desired
• 16 oz low sodium beef broth (You may need to add more later since the cooked rice will soak up some liquid)
• 1 can tomato soup.
• 1 (28 ounce) can petite diced tomatoes in juice(About 2 lbs fresh tomatoes). (I used about 2/3 of a pound fresh tomatoes)
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon ground black pepper
• 4 cups beef broth(for cooking the rice)
• 2 cups brown rice

Directions

Heat vegetable oil in a large pot over medium heat. Cook and stir bell pepper, onion, and garlic in hot oil until soft, 5 to 7 minutes, or until soft.

Break ground beef into small chunks and add to the pot; cook and stir until completely browned, 7 to 10 minutes more. Drain excess fat and return pot to heat.

Stir the 16 ounces of beef broth, diced tomatoes, tomato soup, worcestershire sauce, and pepper into the beef mixture; bring to a simmer and cook until the flavors marry, about 30 minutes.

While the soup simmers, bring the 4 cups of beef broth and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes; stir into the soup.

Even with fully cooked rice, the rice soaked up most of the liquid before the leftovers were put away. The next day it was the consistency of a goulash.  Just as good though.