Bacon Cheeseburger Rigatoni

Bacon Cheeseburger Rigatoni

Baked “cheeseburger” rigatoni pasta with a tangy barbecue sauce, cheddar cheese, bacon, pickles and tomatoes. It’s a little bit comfort food and a little bit rock ‘n’ roll.

This will not only liven up the routine of pasta night but burger night too. I had my doubts about combining these two favorites of mine into one. . . I never thought of barbecue sauce and pasta as belonging together…. 

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Spicy Jalapeño Cream Cheese Cocktail Meatballs

Disclosure: I have been selected by Kraft Foods to be an ambassador for PHILADELPHIA cream cheese. While I have been compensated for my time, my opinions are my own.

Spicy, little cocktail meatballs seasoned with PHILADELPHIA’s new spicy jalapeño cream cheese, cheddar cheese, bacon and spices like chile powder and oregano with a homemade ranch dressing on the side for dipping. Inspired by jalapeño poppers.

PHILADELPHIA is bringing the heat to the cream cheese case with the launch of their newest cream cheese spread Spicy Jalapeño. The new spicy jalapeño spread packs a punch of heat with real, diced jalapeños in every delicious bite…. 

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Taco Tortilla Lasagna

Taco lasagna will spice up your taco night and give you a break from the everyday norm!

Taco lasagna is a baked casserole made up of seasoned beef layered between tortillas (the “noodles”) with salsa, olives and cheddar cheese.

You can eat it as is or with your favorite taco fixin’s…. 

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Southwestern Sweet Potato Shepherd’s Pie

A layered casserole with a jalapeno-spiced ground beef filling topped by a cheddar mashed sweet potato crust. This packs a great blend of southwest flavors to help elevate the classic to a whole new level of deliciousness…. 

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Cheeseburger Stuffed Zucchini Boats

Cheeseburger Zucchini Boats

If you happen to still have zucchini staring at you from every corner of the kitchen, begging to be cooked, this is for you. If not, you can stuff something else with the cheeseburger filling like tomatoes, winter squash or even a potato.

The cheeseburger stuffing is made of ground beef, onions, tomatoes and dill pickles in a Gouda cheese béchamel sauce spiked with Dijon mustard. The seeds are scooped out of zucchini and the hollows are filled with the cheeseburger mixture then baked. Super easy. Super tasty.

Preparing vegetables this way makes them much more appealing to picky eaters. By stuffing them with something no one will be able to resist. In my house it’s cheeseburgers. They’re happy to get their cheeseburger fix and I’m thrilled to get some vegetables in them.

Win-win.

Cheeseburger Stuffed Zucchini Boats

Rating: 51

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Yield: 6 zucchini boats

Cheeseburger Stuffed Zucchini Boats

Zucchini summer squash boats stuffed with deconstructed, gourmet Gouda cheeseburgers. Fresh, hearty and satisfying.

Ingredients:

1 tablespoon olive oil
1 pound ground beef (like Sirloin)
1 small yellow onion, diced
coarse salt and fresh black pepper
1 cup fresh tomatoes, diced, seeds removed
1/2 cup dill pickle, diced
Sauce:
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk
1 tablespoon Dijon mustard
1 + 1/2 cups Gouda cheese, shredded, divided
3 medium zucchini
green onions, snipped with kitchen shears, for serving

Instructions:

  1. Preheat oven to 400 degrees F.
  2. In a large skillet heat the oil over medium heat, add ground beef and onion. Season well with salt and pepper. Brown the ground beef until cooked through breaking it up as it cooks. Drain off excess grease.
  3. Add the ground beef mixture to a large bowl and mix in tomatoes and pickles.
  4. In the same skillet heat the butter for the sauce over medium-low heat, whisk in flour and cook 1 minute. Whisk in milk and mustard. Bring to a simmer and cook 2 minutes. Turn heat down to low and add 1 cup of the Gouda stirring until completely melted and smooth. Remove from heat and allow to cool a little.
  5. Meanwhile wash the zucchini and slice them in half lengthwise. Scoop out all the seeds leaving the zucchini intact. Place on a large baking sheet or roasting pan.
  6. Stir the cheese sauce into the ground meat. Taste and season with salt and pepper if needed. Spoon the meat into the zucchini boats, sprinkle the tops with the remaining 1/2 cup of Gouda.
  7. Bake 25-30 minutes until heated through. Sprinkle with green onions to serve.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/cheeseburger-stuffed-zucchini/

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