Wednesday, May 9, 2012

Cheeseburger Toast Cups

Hello everyone and Happy Hump Day - which can only mean one thing around these parts - it's Weekday Wednesday!! The day I put together easy to make, affordable weeknight classics your entire family is going to love and today I am super excited to bring you a brand new original recipe that was inspired by my childhood.

Cheeseburger Toast Cups

When I was a little girl, I spent summers at my grandparent’s home in a sleepy little town called Arden Manitoba. The town boasted a Dew Drop Inn, two general stores, and a large swinging bridge that swayed in the breeze on hot summer days. 

Back then the noon meal was called dinner, and “lunch” was served around 10 pm when company came over and my grandma always served the best lunches. 

Sometimes it would be tuna melts, other times English Muffin pizzas - but perhaps my favourite recipe of all was when she would serve creamy mushrooms in toast cups.

Toast cups are an old fashioned farm recipe that I would like to bring back to the main stream, and certainly, today's easy and delicious dish is one your entire family is going to love!

Please enjoy the easy to follow step by step video.

Visit the printable recipe HERE. 

Prep Time: 30 minutes
Cook Time: 25 minutes
Serves: 24

  • 1/2 cup each diced red and green pepper
  • 1 tbsp finely diced jalapeno pepper
  • 1/2 cup diced onion
  • 1 lb extra lean ground beef
  • 2 tsp Creole Seasoning (I like to make my own using Emeril Legasse's recipe)
  • 1 19 oz can Aylmer's Accents Garlic and Olive Oil tomatoes
  • 1/2 cup Chive and Onion Philadelphia Cream Cheese - light or regular
  • 24 slices good quality bread, crusts removed
  • 1/4 cup soft butter or margarine
  • 12 Kraft Singles Slices or the cheese of your choice
  1. Saute a half a diced onion, a half cup each of diced red and green pepper, and 1 tbsp diced jalapeno pepper over medium high heat just until the onions are beginning to grow soft.
  2. Add 1 lb of extra lean ground beef. Continue to saute until the beef is cooked through and add 2 tsps of creole seasoning, 1 can of stewed tomatoes, and a 1/2 cup of Chive and Onion Cream Cheese.
  3. Bring that to a boil and continue to simmer and stir for about ten minutes until the sauce has thickened and the liquid has evaporated. Set aside to cool while you make the toast cups. 
  4. Cut the crusts off 24 slices of high quality bread, and roll to flatten the individual slices. Butter one side and then place butter side down into non stick muffin pans. 
  5. Bake in a pre-heated 375 degree oven for about 20 minutes until golden and crispy. 
  6. Fill each cup with a scoop of the hamburger mixture and top with cheese. 
  7. Put that under the broiler for 3-5 minutes until the cheese is melted and bubbly.

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  1. Lyndsay, these look delicious! But then anything with the word "cheeseburger" usually manages to grab my attention. I loved the video and will be making these soon. Thanks also for the reminder that Emeril does have a recipe out there for creole seasoning. I need to make up a batch

  2. I couldn't cook without my Essence :-) Thanks for stopping by Pattie xoxox0