Recipe lightly adapted from and with thanks to Very Culinary
Servings: 6-8 servings
1small yellow oniondiced into 1/2" pieces, about 1 cup
1large green bell pepperdiced into 1/2" pieces, about 1 1/2 cups
8ounceswhite button or crimini mushroomssliced (optional)
1/4teaspoonfreshly ground black pepper
1 1/2poundsground beef
1tablespoonMexican Spice Mix or taco seasoning
8ouncesshredded Provolone or Monterey Jack cheeseabout 2 cups
Preheat the broiler to high and arrange a rack about 4 inches from the top of the oven. Heat the oil in a large skillet over medium-high heat. Add the onions and peppers, toss to coat, and cook for 4 minutes, stirring occasionally. Add the mushrooms to the skillet and sprinkle with salt and pepper. Continue cooking, stirring occasionally, for 3-5 minutes, until the vegetables are soft and the mushrooms are lightly browned. Transfer the cooked vegetables to a medium size bowl or plate.
Add the ground beef to the empty skillet over medium-high heat. Crumble the beef as it cooks, about 6-7 minutes. While the beef is cooking, combine the broth and cornstarch in a large glass measuring cup and whisk smooth. Add the ketchup, Worcestershire, and Mexican spice mix. Whisk again and pour into the skillet with the cooked beef. Add the vegetables back to the skillet and stir to combine.
Simmer for 2-3 minutes, stirring frequently, until the sauce thickens. Scoop the beef mixture onto hamburger buns and top with cheese. Place the open sandwiches under the broiler just until the cheese has melted. Enjoy!
Do not walk away from the oven while the cheese is melting under the broiler. It will go from perfectly melted to burnt in just moments. I find that 90-120 seconds is all the time that is needed in order to melt the shredded cheese.