1 teaspoon vegetable oil
1 pound lean ground beef
4 ounces chopped onion
8 cloves garlic, finely crushed
2 tablespoons chopped fresh oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried basil
1/8 teaspoon dry mustard
1 tablespoon salt
4 ounces taco seasoning mix
1 (8 ounce) bag shredded Monterey Jack cheese
1/4 cup shredded Monterey Jack cheese
1 (5 ounce) can mushrooms
1/4 cup onion, sliced into 1/2 inch wedges
1 (20 ounce) can tomato sauce
1/2 cup chopped green bell pepper
salt and pepper to taste
In a large skillet, brown the ground beef in oil; drain excess fat. Drain beef mixture. Stir in onion, cloves, garlic, oregano, thyme, basil, mustard, salt, chopped tomato, Monterey Jack cheese and Monterey Jack cheese. Form into patties and chill until serving.
Mix the mushroom, tomato sauce, bell pepper, salsa, mushrooms, onion, tomato tomatoes, bell pepper, salsa, mushrooms, onion, tomato sauce, bell pepper and tomatoes; pour over meat mixture. Cover pot and simmer 30 minutes. Remove meat patties to a large bowl.
Heat vegetable oil in a medium saucepan over low heat. Stir the taco seasoning mix into beef mixture. Mix in Monterey Jack cheese, Monterey Jack cheese, Monterey Jack cheese, tomato sauce, green bell pepper, salt and pepper. Cook 10 minutes, stirring, until cheese is melted and mixture is smooth. Serve over meat mixture.
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