Hobos, it’s what’s for dinner

Yes, I know I haven’t written lately, but I have good reasons for not! It’s called time…for some reason I never seem to have enough of it. Classes have been kicking my butt, I can tell the end of the semester is coming up. Have no fear, I have not forgotten about being crafty.
On top of classes, work and taking care of a five year old, I’ve decided to go on a low-carb diet. Said diet has led me to this post. 🙂
I am allowing myself approximately 20 carbs a day. Yeah, that’s not much. Anyway, I’ve been loading myself up on protein and veggies and wasn’t really sure what I was planning for dinner tonight and came up with a spin on a recipe my grandma used to make. If I’ve copyrighted someone it is totally unintentional. As I said before, I have a habit with not measuring stuff…so I apologize in advance.

Hobos (I guess cuz it’s a bunch of stuff in a pouch?)

approximately 1 pound ground beef, raw
shredded cheese
vegetables of your choice
Worchestire sauce
Garlic Powder
Onion Powder
any other seasonings you want

Take a piece of aluminum foil, about 16 inches by 18 inches big and place a serving size lump of hamburger in the middle of it. I moulded mine into a type of pond, used the seasoning on it and then put a handful of shredded cheese into that cleared out spot. Next take a smaller clump of hamburger and flatten it, kind of covering up the cheese. Next goes on the veggies. This is totally what you like or sounds good to you. For Jay I put chunks of peeled potato, carrots, onions, mushrooms and green peppers. He doesn’t like green peppers but it does help with the flavor. For my own I put cauliflower, broccoli, onions, carrots, mushrooms and green peppers. After you have this done, season it up again and squirt it with some Worchestire sauce. (Sorry again for not measuring!)

Now, it’s time to wrap these bad boys up. I came close to not being able to close mine, if yours won’t close just get more foil.

I baked these at 350 degrees for about an hour. Depending on what kind of vegetables you choose, you may be able to cut the cooking time as long as that hamburger is done! Be careful of steam when unwrapping these, btw.

Next, just plate it up! You can tell I added more pepper.

Be experimental with these! Try different veggies, seasons, sauces and meats! Yum!!!



So, on Sunday I was faced with a very common dilemma, “What’s for dinner?” Since it was only my son and I eating, I went easy and ordered a pizza in the early afternoon. Later that day I was talking to my uncle who mentioned he had made tacos the night before and used the leftover meat mixture for burritos. Hearing this I automatically went into flashback mode. I remembered going and staying with my uncle’s family on little vacations and during summer break. I returned to my childhood, when I would get so excited on the nights that I was visiting and uncle Steve would make burritos. My mouth almost started watering at the memories.

After this moment of recollecting and discussing how he made the burritos, I was off to the store for the ingredients I happened to not have on hand. I’m willing to share this recipe with you guys, because well, it’s so yummy and just too good not to. Plus, it’s sooo easy! Oh, and be warned, I’m bad about measuring stuff.

1 1/2 to 2 pounds of hamburger
1 can of refried beans
1 envelope taco seasoning
Taco sauce
1/2 an onion, diced
Tortilla shells
Shredded Mexican cheese

First, brown the hamburger with the diced onions. That’s pretty idiot proof right? I like my hamburger to be in small pieces, so I use an old style potato masher on it as it browns. This gets the hamburger into nice sized pieces.
The one I have looks something like this.

Once the hamburger is browned, drain the grease and add the taco seasoning. Then stir in the refried beans and about half the jar of taco sauce. You can add more or less of it to reach the texture you prefer. Make sure the hamburger mixture is heated through and spoon some into each tortilla shell and sprinkle with cheese. Fold and place in a 350 degree preheated oven for about ten minutes, just long enough to get it crunchy. This isn’t necessary if you like your shells soft. Enjoy!!!!
This mixture can be used for tacos and nachos as well as burritos.

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