I adapted this recipe from the Taste of Home Southwest Cooking magazine. It is a variation of the normal hamburger, rotel and velveeta recipe that my husband and I enjoy for game days. This one adds more flavor and variation and might be our new "go to" cheese dip.
1 pound ground beef
1/2 pound fresh chorizo, casings removed
1 can kidney beans, drained and rinsed
I can black beans, drained and rinsed
1 can hot rotel (do not drain)
1 can corn
1 can diced green chiles
1 can diced jalapenos
3/4 cup water
1 can sliced ripe olives
1 tablespoon chile powder
1 teaspoon cayenne chile powder
1 teaspoon hot sauce
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
16 ounces Velveeta cheese, cubed
In a large skillet, cook beef and chorizo over medium heat until cooked through. Transfer to a slow cooker. Stir in the rest of the ingredients (other than cheese).
Cover and cook on low for 4-5 hours; stir in cheese. Cover and cook for 30 minutes or until cheese is melted. Serve with corn chips.
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