Cheeseburger Gravy . . . on toast

It's simple fare but utterly delicious. Comfort food that heralds back to our childhoods. Besides, it's a quick fix when you're in a hurry. And, I even made it faster by using pre-prepared (and frozen) Ground Beef Mix made with lots of onions, red peppers (but no celery as mentioned in the ground beef mix link). 
     If you don't have ground beef mix on hand, simply brown ground beef, chopped onions and red peppers, adding salt and pepper to taste, and use that as your base.
     Or, use sausage for sausage gravy, with or without the cheese.

Cheeseburger Gravy   3 to 4 servings
2 to 3 tablespoons olive oil
About 1 1/2 to 2 cups Ground Beef Mix
2 heaping tablespoons all-purpose flour
About 1/4 teaspoon salt and pepper if needed
1 1/2 to 2 cups milk, or more to achieve a gravy-like consistency (we use whole milk)
1 cup grated Cheddar -- we used a combination of extra-sharp Cheddar & white Cheddar)
Chopped chives for garnish, if desired

1. Heat the oil over medium heat in a pot or skillet.
2. Add Ground Beef Mix and heat through.
   
3. Stir in the flour and about 1/4 teaspoon of salt and pepper. Cook a couple of minutes to avoid a raw flour taste.
   
4. Slowly stir in milk and allow gravy to thicken, adding more milk as needed to achieve a gravy-like consistency.
5. Stir in cheese and continue to cook just until cheese melts.
   
6. Serve gravy over toast, biscuits, mashed potatoes or use as a topping for baked potatoes; garnish with chives if desired.

Recipe without photos . . .
Cheeseburger Gravy    3 to 4 servings
2 to 3 tablespoons olive oil
About 1 1/2 to 2 cups Ground Beef Mix
2 heaping tablespoons all-purpose flour
About 1/4 teaspoon salt and pepper if needed
1 1/2 to 2 cups milk, or more to achieve a gravy-like consistency (we use whole milk)
1 cup grated Cheddar -- we used a combination of extra-sharp Cheddar & white Cheddar)
Chopped chives for garnish, if desired

1. Heat the oil over medium heat in a pot or skillet.
2. Add Ground Beef Mix and heat through.
3. Stir in the flour and about 1/4 teaspoon of salt and pepper. Cook a couple of minutes to avoid a raw flour taste.
4. Slowly stir in milk and allow gravy to thicken, adding more milk as needed to achieve a gravy-like consistency.
5. Stir in cheese and continue to cook just until cheese melts.
6. Serve gravy over toast, biscuits, mashed potatoes or use as a topping for baked potatoes; garnish with chives if desired.