Spicy Bacon and Spinach Queso Burger

• 2 lb. lean ground beef
• 1 cup tightly packed fresh spinach, chopped
• 1/2 cup OSCAR MAYER Real Bacon Bits
• 1 tsp. garlic powder
• 1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained, divided
• 1 lb. (16 oz.) VELVEETA, divided
• 8 hamburger buns

1. Heat greased grill to medium-high heat.
2. Mix meat, spinach, bacon, garlic powder and 2 Tbsp.
3. tomatoes just until blended; shape into 8 balls.
4. Cut 1/2 lb.
5. VELVEETA into 16 cubes.
6. Press 2 VELVEETA cubes into center of each meatball; flatten to 1/2-inch-thick patty.
7. Grill 5 to 6 min.
8. on each side or until done (160 degrees F).
9. Meanwhile, cut remaining VELVEETA into 1/2-inch cubes; place in medium microwaveable bowl.
10. Add remaining tomatoes; stir.
11. Microwave on HIGH 3 min.
12. or until VELVEETA is completely melted and sauce is well blended, stirring after 2 min.
13. Place burgers on bottom halves of buns.
14. Drizzle with half the VELVEETA sauce; cover with tops of buns.
15. Cool remaining VELVEETA sauce, then refrigerate for another use.
16. (See tip.)

lean ground beef, tightly packed fresh spinach, bacon, garlic powder, tomatoes, buns

Taken from www.kraftrecipes.com/recipes/spicy-bacon-spinach-queso-burger-189957.aspx (may not work)