Tex-Mex Stuffed Onions

• 4 texas sweet onions (4 inches in diameter each) or 4 vidalia onions (4 inches in diameter each)
• 4 ounces chorizo sausages or 4 ounces bulk hot Italian sausage
• 4 ounces lean ground beef
• 14 teaspoon salt
• 14 teaspoon pepper
• 4 slices muenster cheese (1 ounce each) or 4 slices gruyere cheese (1 ounce each) or 4 slices mexican goat cheese (1 ounce each)
• picante sauce
• guacamole

1. If onions are too large, peel off outer layers until they are 4 inches in diameter.
2. Remove a slice from top (stem end) of each onion so it sits flat.
3. Starting at opposite end (root end), hollow each onion, leaving about a 1/2-inch-thick shell.
4. Place onions in a steamer basket.
5. Place in a Dutch oven over boiling water.
6. Cover and steam 20 minutes.
7. Remove and cool until easy to handle.
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. Drain in colander.
10. Arrange onions in an 8x8 inch baking pan.
11. Spoon sausage filling into onions.
12. Top each onion with a cheese slice.
13. Bake in a 350 degree oven for 10 minutes.
14. Remove onions from oven.
15. Adjust oven rack so onions will be 5 to 6 inches from heat.
16. Turn oven to broil.
17. Broil onions 2 to 3 minutes or until cheese begins to turn light brown.
18. Serve with picante sauce and guacamole on the side.

sweet onions, chorizo sausages, lean ground beef, salt, pepper, muenster cheese, picante sauce, guacamole

Taken from www.food.com/recipe/tex-mex-stuffed-onions-156157 (may not work)