Cook Time: 25 minutes
Serves: 24
Ingredients
- 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
- 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.
- 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.
- 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.
- 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 a non stick muffin pan.
- Bake in a pre-heated 375 degree oven for about 20 minutes until golden and crispy.
- Fill each cup with a scoop of the hamburger mixture and top with cheese.
- Put that under the broiler for 3-5 minutes until the cheese is melted and bubbly.
