Hamburger Monterey

Recipe courtesy of Christine ofTaste of Divine


Use mushrooms in place of ½ the ground beef to save money and get an extra serving of vegetables, plus this dish makes great leftovers and freezes well.

Prep time: 15 mins | Cook time: 40 mins | Total time: 55 mins

Serves: 4-6


6 strips bacon
½ pound ground beef
½ pound cremini mushrooms
1 medium onion
1 green pepper
1 red pepper
1 yellow pepper
1 can kidney beans
2 cups tomato sauce
1 tablespoon chili powder
½ teaspoon arrowroot powder*
salt and pepper to taste
½ pound white or yellow sharp cheddar cheese
1 cup dry whole wheat elbow macaroni or penne


Dice bacon and fry until crisp. Remove bacon and reserve bacon grease.

Meanwhile, finely mince the mushrooms (I did this in my Vitamix). Saute in a little oil in a separate pan.
Mix ground beef and sautéed mushrooms together in a bowl. Form into 1 inch balls and cook in the bacon grease until browned, a couple minutes each side. Remove and set aside.

Meanwhile, boil the water and cook the pasta two minutes less than the package recommends.

Dice onion and peppers and saute in the same pan until soft. Add kidney beans, tomato sauce, chili powder, arrowroot powder, salt and pepper, and bacon. Lower heat to medium-low. Add cheese and stir until it melts. Add pasta and meatballs, and simmer on low for about 10 minutes, stirring occasionally.

*Arrowroot powder can be substituted with flour in this recipe.


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