I make these pretty often and they are always a crowd pleaser. I use my KitchenAid mixer to combine the meat, bread crumbs, and taco seasoning. My husband likes it when I scoop up the remaining bean with bacon soup and tomato mixture after cooking the hamburgers and serve it like a side dish.
2 lbs ground beef
1/2 cup dry bread crumbs
1 envelope taco seasoning
1 can (14.5 ounces) diced tomato with onions, undrained
1 can (11.5 ounces) condensed bean with bacon soup, undiluted
1/2 cup shredded cheddar cheese
- In a large bowl, combine the beef, bread crumbs, and taco seasoning and mix well. Shape into six 3/4 inch thick patties.
- In large skillet over medium heat, cook patties for 3 minutes on each side or until browned on the outside. Remove patties and drain.
- Add tomatoes and soup to the skillet and return patties to the skillet as well. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until a meat thermometer reads 160 degrees F and juices run clear. Sprinkle with cheese, then cover and heat until cheese is melted.
Taste of Home: Southwestern Skillet Burgers