Cook Time 25 min.
prep time 30 min.
yields 24 serv.
1/2 cup each diced green and red pepper
1 tablespoon finely diced jalpeno pepper
1/2 cup diced onion
1 pound extra lean ground beef
2 teaspoons Creole or Cajun seasoning
1 19 oz can stewed tomatoes
1/2 cup Chive and Onion Philadelphia Cream Cheese Light or Regular
24 slices good quality white or wholewheat sandwich bread, crusts removed
1/4 cup soft butter or margarine
12 Kraft Singles slices or other cheese of your choice to top with
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.