I find myself drooling over Mexican food pictures quite often and wishing someone would invent a drone service to deliver endless chips and salsa, chimichangas, and margaritas to my doorstep. Because at this point in my life with two small children, we almost never go out to eat. So, to make the best of it, I try to make whatever I’m craving at home, which is probably better in the long run since it’s cheaper and healthier that way. Plus, no one tries to charge me $14 for a margarita around here either!
- 1 lb ground meat (whatever you’re into these days)
- 1 package of taco seasoning
- 1/2 sweet onion chopped
- 3 mini bell peppers chopped (or 1 regular bell pepper)
- 1 jalapeño chopped (seeded and deveined)
- 3/4 c water
- 16 oz Velveeta
- 1 can Rotel (drained)
- 1 can diced green chilies or 4 roasted green chiles chopped *In Texas it’s easy to find these year round at the Mexican grocery stores freshly roasted. But canned versions are found practically everywhere and just as good.
- 1/2 c milk
- Garnishes like lettuce, tomatoes, and sour cream
1. Put your chopped peppers and onion into a skillet and drizzle with olive oil. I like to cook these about 10 minutes on medium high heat to give them a head start.
5. To make the cheese sauce, break up your 16 oz Velveeta and put in a sauce pot over medium heat and add your green chiles, drained Rotel, and milk. Stir frequently to help cheese melt and incorporate with everything. Mmm cheeeeeese 🙂