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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (12-ounce) can stewed tomatoes with juice |
4 to 6 cloves garlic |
3 whole fresh jalapenos |
1 whole medium white onion |
2 to 3 tablespoons chopped fresh cilantro |
4 to 6 fresh roma tomatoes |
kosher salt |
fresh ground pepper |
1/2 lime, juiced |
1 1/2 pounds ground beef |
1 large chopped onion |
1 or 2 chopped jalapenos |
1 tablespoon freshly chopped garlic |
salt and pepper |
2 pounds velveta cheese, cubed |
1 can cream of mushroom soup |
1/4 cup whole milk |
tortilla chips |
Directions:
1. Salsa:
2. Puree stewed tomato juice only, garlic and 2 jalapenos in a blender or processor. Finely chop the onion, 1 jalapeno, 2 to 3 tablespoons of cilantro and 4 to 6 Roma tomatoes. Roughly chop the stewed tomatoes. Mix all these ingredients in a large bowl. Season with kosher salt, fresh ground pepper and lime juice.
3. Cook the ground beef, onion, jalapenos, garlic and dash of salt and pepper. Drain excess fat in a small bowl. Add the beef mixture to slow cooker and put on medium setting. Keep hot. Add cubes of cheese, cream of mushroom soup and milk and stir. Next add 2 cups of the salsa mixture to the cheese mixture. Can be kept warm for 1/2 hour or longer. Serve with chips. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes
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