You get to eat deliciously cheesy dishes and help out Wisconsin.
GRILLED CHHESE DOGS
ING 4 hot dog buns 2 tbsp. butter, softened 1/4 tsp. garlic powder 1/4 tsp. onion powder 4 hot dogs, sliced lengthwise 3 c. shredded Cheddar Sliced green onions, for garnish
METHOD Stir together butter, garlic powder, and onion powder. Spread all over bottom side of hot dog buns (flattened / rolling pin).buns. On medium heat, sear hot dogs til charred, 2 minutes per side. Set aside. 3\
ASSEMBLY Place bun buttered side down in skillet and top with 1/2 cup cheddar. Top with a hot dog and sprinkle with a little more cheddar and green onions.Cover with a lid and let cheese melt, then close the bun. Repeat with rest.
CHEESY TACO SKILLET
ING 1 tbsp. extra-virgin olive oil 1 onion, chopped 1 lb. ground beef 2 tbsp. all-purpose flour 1 packet McCormick Original Taco Seasoning Mix 1 c. low-sodium chicken stock or water 1 can tomato sauce 3 c. cooked white rice 1 c. shredded cheddar, divided 1 c. shredded Monterey Jack, divided 1/4 c. sour cream 1/4 c. green onions, thinly sliced
METHOD In a large oven-proof skillet over medium heat, heat oil. Sauté the onion, stirring occasionally, until softened. 2Add beef, stirring to break up the meat, and cook until no longer pink. Drain fat and return pan to the stove. Stir in flour and McCormick Original Taco Seasoning Mix and cook 1 minute. Add chicken stock (or water) and tomato sauce. Bring the mixture to a boil.
FINAL Reduce heat to low and let simmer, 5 to 10 minutes. Stir in cooked rice, 1/2 cup cheddar, 1/2 cup Monterey Jack and sour cream. Sprinkle the top of the casserole with remaining cheeses. Bake top golden brown, 375 deg 18 to 20 minutes.
SERVE garnished with green onions.