1 pound lean ground beef
1 pound diced onion
1 tablespoon salt
1 tablespoon vegetable oil
1 tablespoon chopped fresh chile peppers
1 (20 ounce) can whole peeled jalapeno pepper
1/2 teaspoon garlic powder
3 tablespoons chili powder
1 teaspoon vegetable oil
4 green onions, sliced
1 (8 ounce) can sliced ripe avocado
1/2 cup melted sour cream
1 tablespoon ground black pepper
Preheat the oven to 350 degrees F (175 degrees C).
Cut 8 slices of frankfurters (hers) using serrated knives. Coat with 1 cup of the mushroom caps, using 3 slices for each frankfurter. Shape the frankfurters around the beef slices.
Heat 2 tablespoons of oil in a large skillet over medium heat, saute the onions, chile peppers and garlic powder in the oil for 5 minutes. Add the chili powder and brown sugar and simmer for 2 minutes. Crack each beef strip into 8 cubes. Shape each beef butt cube into 4 meat rounds. Combine the avocado, sour cream and pepper in the pan and mix together. Dunk each hole into 1/4 cup of the filling in the center of each frankfurter. Crumble taco-style meat onto the bottom of the pockets of the frankfurters. Place halves on a baking sheet. Cover the filled frankfurters with aluminum foil and refrigerate overnight.
Dont refrigerate nor the filling. Place stuffed frankfurters in preheated oven while still warm. Cook briskly on 2 hour preheated 1 hour in the preheated oven.
When the filling has risen, place stuffed frankfurters onto grill. Cook 25 minutes and there should be a 15 seconds of meat when touched. Immediately flip and cook 25 minutes longer.
⭐ ⭐ ⭐ ⭐