Have you ever noticed that in TV land, zombies can bite through a couple layers of clothing? The rest of the body is rotting away, but their teeth are stronger than ever. It’s the same with their hands. One zombie alone manages to quickly rip through flesh while the skin on their fingers is barely holding them together.
I am, of course, in the middle of an epic walking dead marathon when I run into this conundrum (I am only on season 6 so no spoilers). Even with my questioning of the science behind zombie attacks, I still absolutely love the show! One of the draw-ins for me, besides the gruesome zombies, is the seriousness of the show. Even with that said, it is fun to see the cast acting ridiculous and cute. I posted a compilation of the cuteness for you!
No that I am finished talking about the zombie apocalypse, I will move on to what is really important to me….food! I am finally back in the kitchen since my surgery. For my first meal, I made an excellent cheeseburger casserole that I adapted from a Pinterest recipe. Let me start off by saying that I was super skeptical about this casserole, but since my family helped make the menu, this was added to it. And boy, was I glad that they did!
To start off, I chopped up half of a red onion and cooked that until tender. I set the onion aside in a big bowl. I then added bacon to the pan. You can add any bacon that you like, but I prefer turkey bacon. The store Sprouts has turkey bacon that is formed turkey thighs and seasoning. IT. IS. DELICIOUS!
After the turkey bacon is done cooking I set that aside to cool before chopping.I then add two pounds of ground beef to the pan. This is where I add some seasoning. My go-to seasoning is always garlic (1-2 tsp), salt, pepper, and a type of vinegar. For the beef, I also added 2 tsp of onion powder a tbsp of ground mustard, and my vinegar of choice was red wine vinegar (2 tbsp).
After the ground beef is finished cooking, I add it to the bowl with onions and set it aside. The original recipe calls for a cauliflower base, but no one in the family likes cauliflower. I cheated and used corn tortillas instead. I cut these bad boys up and lined them in a parchment paper covered baking dish.
The secret to this entire recipe is the creamy sauce. It goes over the tortillas then again over the beef. While I get my sauce ingredients going, I preheat the oven to 350. I left some of the fat from the ground beef in the pan (about 3 tbsp) and stir in 3 tsp of gluten-free flour.
I Cook the flour mixture over medium-low heat until it becomes aromatic then slowly add 1 1/2 c heavy cream. I stir this around for a min and add 1/2 to 1 c chicken broth. For this to work you don’t want the broth too thick but, you don’t want it runny. Add your chicken broth a little at a time until you get the right consistency. At this point, I add a little ground mustard for more flavor.
Now that the sauce is done, it is time to assemble. Add 4 slices of cheddar cheese over your corn tortillas (break them up a little) then pour about half of the sauce over it. Layer your ground beef and onions over the top and then add chopped bacon. I added 4 more slices of cheese to the top layer and pored the remainder of the sauce over the whole dish.
At this point, the meal looks a little crude. You may start to wonder if you made a mistake with this meal. You may even begin to beg the food God’s to please make this meal taste good. Trust me, it will! I covered my dish for 20 min in the oven and uncovered it for the last 10. All together it bakes for only 30 min. Then it comes out of the oven looking like this.
A cheesy, beefy, gooey, delicious mess! My entire family tore it up! They didn’t even save leftovers. They were like primates fighting over the last banana. I hope your family enjoys it as much as mine did. I will definitely put this only my monthly rotation.