Nacho Cheeseburger- Burger Month

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It’s the weekend!!!

It’s time to rock it. It’s time to get shhh done. It’s time to actually cook.

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We’re going to be busy this weekend as we’re on vacation next weekend. So we really need to focus and try to tackle this weekend’s to do list, as well as much as possible of next weekend’s to do list. Here’s just a few things… laundry, mop the first floor, get the kitchen rug back down, clean Bunny’s cage, get to the post office, make SRC recipe, work on refinishing dinning chairs. Plus, I have a fun brunch to go to on Sunday while Price is visiting his sister and dad in NH. Oh yeah, and I have 4 hrs of work to do as well to make up time from always leaving early to get miss Autumn from daycare.

At least Price and I are ah-maze at tackling the to do list. I’m just hoping we ca pull it off this weekend. #Fingerscrossed.

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While we’re talking to-do lists, I’m giving you this burger to add to your to-do list.

Yep, I give the marching orders here!

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These Nacho Burgers are the perfect mash up of a great dinner and a great appetizer. But if we’re truthful here, I’ll just admit that we eat nachos for dinner a lot. Anyway, these are so great because of all the yummy toppings. AND the tortillas chips. The tortilla chips add the best crunch to the burgers. Don’t skimp on them.

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You know how they say not to mess with things when grilling, well don’t mess with these burgers while you are grilling them. They are a little delicate since they are filled with a mixture of beef, beans, and cheese. So just put the burgers down and let them be until they are ready to be flipped once. Grab a beer and just relax.

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I’ve made these burgers two times in like 9 days since I wanted to tweak things and since I enjoyed them so much I had to have them again ASAP. I first had taco seasoning in the burger mix. While it was good we were remarking that it was more like a ‘Taco Burger’ than a ‘Nacho Burger’. I guess they are similar so no foul there but I decided I wanted to mellow that flavor out so I took it out. Feel free to add it in if you would like. As well, one we ate these burgers with jarred salsa and another with pico de gallo. Both ways are really good and I’d say just go with your personal preference.

You can’t go wrong here. I swear since I picked these black olives off of mine the moment I was done taking pictures (we just aren’t friends) and still enjoyed it so just do what you want, just make sure you have a lot of tortilla chips on there. You need that crunch!!!!!!

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Nacho Cheeseburger

Makes 4 burgers

Ingredients

  • 24 ounces of ground beef (80/20)
  • 10 oz of canned blacked beans
  • 12 oz of shredded cheddar cheese, divided
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 burger buns (I suggest Kaiser rolls)
  • salsa, such as pico de gallo
  • tortilla chips
  • 1 avocado, pit removed, thinly sliced/guacamole
  • aproximately 1/2 cup of sour cream
  • sliced black olives
  • pickled jalapenos slices

Process

  1. Combine the ground beef, black beans, 1/2 of the cheese, and salt and pepper. Form 4 equally sized patties as round as your buns.
  2. Prepare the grill by cleaning the grill grates and preheating to ‘medium’ heat. Just prior to putting the burgers on the grill, spray the grates with non-stick cooking spray.
  3. Grill the burgers over medium heat until they are half way done prior to flipping. Once you flip them put the remaining shredded cheese on the burgers and put a lid on the grill.
  4. While the burgers are cooking, grill the buns as well to toast them.
  5. When the burgers are cooked through and the cheese has melted, remove from grill and place on the toasted buns.
  6. Top the burgers with the salsa, tortilla chips, avocado, sour cream, olives, and jalapeno slices.

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Be sure to enter the giveaway!!!

A huge thanks to all of the fun bloggers who were just as inspired by a month of burgers as I was and the awesome companies that have donated prizes to #burgermonth , El Diablo Hot & Spicy Mustard, FireWire Grilling Skewers, Hamilton Beach, KitchenIQ, The Spice House, and Wisconsin Cheese

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Ultimate Tatchos

Ultimate Tatchos

After a few weeks off from posting my usual Friday Sprint Cup Snacks posts (thanks broken computer!!!!) I’m back with one kick ass recipe that will have you running to the store for the goodies to make this dish this weekend!!

This weekend the boys (and Danica) are racing at Texas Motor Speedway. I figured that I had to make something that would warm up the house (it’s def cold in Boston!!) and something that had a bit of a kick to it! I thinking about making a big huge batch of chili but I started to think about snack food, which made me think about a plate of piled high nachos. (pregnant much?!?) And then I was lamenting one day about how the cafe in my office building has stopped serving tots at breakfast (what the hell?!?). That made me think about combing tater tots and all the best toppings on nachos to make a big pile of these…

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Ultimate Tatchos!!

I just love how the tater tots act as the perfect vehicle for all the toppings. Plus the tater tots change things up from the typical crunchy chip.

This is so great to make because you can easily adjust the size of the batch you make for the amount of people you are serving. I highly suggest that you always make more than what you expect to need since everyone will love to snack on the cheesy, spicy tots.

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We (Price) are finishing up painting the baby’s room this weekend. Then we are going to  assemble the crib so we can get to decorating like crazy since we only have 3 weeks to go. I can’t wait to get in there and reorganize the room and hang up pictures we have picked out.  I’m sure we’ll be hungry after all that work, so I’m sure I’ll be whipping up again batch of these Ultimate Tatchos!

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Ultimate Tatchos

Makes 4 servings

Ingredients

  • 1 pound of tater tots
  • 1 cup shredded mexican blend cheese
  • 1 1/2 cups canned black beans, rinsed and reheated
  • 1/2 cup salsa (I used the restaurant style salsa from Archer Farms)
  • 1/4 cup sour cream
  • 1/2 avocado, diced
  • sliced pickled jalapenos
  • sliced black olives

Process

  1. Cook the tater tots according to the directions on the packaging. (You want them to be a bit crisp so you might want to add a few minutes actually)
  2. In an oven safe serving dish, layer half of the tater tots, beans, and cheese. Place under the broiler for a minute or so in order to melt the cheese.
  3. Add the rest of the tater tots and top off with the remaining beans and cheese. Again, place under the broiler for a minute or so in order to melt the cheese.
  4. Top off with the salsa, sour cream, avocado, jalapenos, and olives.

Cinco De Mayo Round Up!

Tomorrow is Cinco De Mayo!!!!

These recipes might just help you celebrate some Mexican independence. I mean, pico de galo and margaritas are always good, but even better on the 5th of May. Oye!

Appetizers and Snacks

Guacamole

Jalapeno Popper Dip

Party Pico de Gallo

Texas Queso Dip_A

Texas Queso Dip

Tomatillo-Avocado Salsa

Main Courses

Steak Quesadillas

Steak Quesadillas

Mexican Style Hot Dogs

Spiced Black Bean, Grilled Avocado, and Goat Cheese Tacos

Vegetable Enchiladas

Desserts

Key Lime Trifle

Tres Leches Cake

Drinks

blackberry margarita

Blackberry Margaritas

Layered Frozen Mango Raspberry Margaritas

Layered Frozen Mango Raspberry Margaritas

chocolate margarita

Chocolate Margaritas

Cranberry Ginger Margarita

Michelada Marias

Michelada Marias

Party Pico de Gallo

Price and I recently had a party at our place for my birthday. It was centered around a Mexican theme so I’ll be posting a few recipes from that that works well for a fiesta or just a great gathering. Enjoy!

Pico de Gallo is one of my favorite things to have on hand for topping on our dinners because it’s a great addition to chicken, steak, pork, or even a salad. But I really love to share at a party. Chips and dip are classic party foods and there is a great reason for it. They are filling, great finger foods, and can be centrally located on a coffee table while people are gathered around.

I much prefer poco de gallo over a jarred salsa. There is no comparison really. Pico de gallo has such a fresh, vibrant taste from all the fresh vegetables in the mix. The lime juice really helps all the flavors intensify as well. I feel that little home made touches like this really make a meal so much people. Also when you serve this to guests they notice the homemade touch.

With the Super Bowl coming up this weekend this would be great to throw together for the big game, but really making a big batch works well for any sporting event or gathering, especially Cinco De Mayo. I suggest serving it with some tortilla chips, corn chips, pita chips, or celery at your next party.

Party Sized Pico de Gallo

Serves 20-25 people

Ingredients

  • 4 pounds of Roma tomatoes
  • 2 large red onions
  • 4-6 cloves minced garlic
  • 5-6 jalapeños
  • large handful (approximately half a bunch) of cilantro
  • juice of 2 limes
  • salt and pepper

Process

  1. Dice both onions and put into a large bowl.
  2. Remove the tops of the tomatoes. Halve the tomatoes length wise, halve again. Remove the seeds by sliding you knife along the inner membrane. Cut the flesh into long strips and the run your knife through the strips for a small dice. Add tomatoes to the onions.
  3. Add the garlic.
  4. Mince the jalapeños by cutting off their tops, halving them, removing the seeds (optional), and running your knife along the pieces until they are uniformly small. Add to the mixture in the bowl.
  5. Take your fresh cilantro and evenly chop the pieces, stems included. Add to the mixture.
  6. Squeeze 2 limes over the mixture. Gently mix the pico de gallo.
  7. Add salt and pepper to taste. Give another quick toss to incorporate.

Inspiring- Cinco De Mayo

I still can’t beleive it is May. Where has this year gone to? It seems that it’s been flying by. But, here we are, tomorrow is Cinco De Mayo. Price and I are planning on having Jason and Natalie over for some grilling (in the raining) to make tacos or quesadilas- still undecided.

Maybe these recipes will inspire you to cook for Cinco De Mayo:

Mexicasian Tacos– Asian Inspired Fish Tacos


Tomatillo-Avocado Salsa

Tres Leches Cake

Cranberry Ginger Margarita

Hope you have a fantastic Cinco De Mayo!