I saw this on a lady's website...not sure where she got the recipe from. It sounded good enough to try. Serve it on some thinbuns or low-cal buns and this recipe is actually low-fat and sort of "good" for you-I'm still pondering and contemplating as to whether reduced-fat Velveeta, let alone regular Velveeta, is actually good for you- but I'll let you be the judge.
1 pound 96%/4% lean fat ground beef
1/2 tsp garlic salt
1/2 tsp black pepper
8 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product
1 medium green pepper
1/2 medium onion
2 clove garlic cloves
½ cup ketchup
Brown ground beef in skillet, season with garlic salt and black pepper. Drain the fat. Meanwhile combine peppers, onions, garlic, Velveeta, and ketchup in the jar of a blender and puree until smooth
Combine the veggie-velveeta puree, ground beef and remaining ingredients in a crockpot and cook on low for 6-7 hours. Serve on burger buns or dinner rolls.
Makes: 16 servings, 1/4 cup servings
Easy Skillet Version:
Heat a medium sauce pan. Spray with non-stick cooking spray. Saute onion, garlic, and bell pepper until onion starts to brown, about 4-5 minutes. Transfer the saute mixture to the jar of a blender, along with the velveeta and ketchup. Puree until smooth. Set aside.
Brown the meat with the garlic salt and black pepper. Add the veggie-Velveeta puree to the pan, along with 1/4 cup water and mix well in pan. Bring the mixture to a boil and then reduce the heat to medium. Stirring occasionally, cook for additional 10 minutes, or until the sauce has thickened to you liking. Server on burger buns with lettuce, tomato and pickle.
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