Tex-Mex Stuffed Onions

1. 1

   If onions are too large, peel off outer layers until they are 4 inches in diameter.

2. 2

   Remove a slice from top (stem end) of each onion so it sits flat.

3. 3

   Starting at opposite end (root end), hollow each onion, leaving about a 1/2-inch-thick shell.

4. 4

   Place onions in a steamer basket.

5. 5

   Place in a Dutch oven over boiling water.

6. 6

   Cover and steam 20 minutes.

7. 7

   Remove and cool until easy to handle.

8. 8

   While onions cook, in a medium saucepan cook and stir sausage, ground beef, salt, and pepper about 10 minutes or until meat is brown.

9. 9

   Drain in colander.

10. 10

    Arrange onions in an 8x8 inch baking pan.

11. 11

    Spoon sausage filling into onions.

12. 12

    Top each onion with a cheese slice.

13. 13

    Bake in a 350 degree oven for 10 minutes.

14. 14

    Remove onions from oven.

15. 15

    Adjust oven rack so onions will be 5 to 6 inches from heat.

16. 16

    Turn oven to broil.

17. 17

    Broil onions 2 to 3 minutes or until cheese begins to turn light brown.

18. 18

    Serve with picante sauce and guacamole on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.