Time
prep 0:30
total 6:00
Ingredients
| 1 pkg. (2 lbs.) | Velveeta cheese | | 1 can | condensed cream of chicken soup | | 1 can | condensed cheddar cheese soup | | 1 pkg. | dry French onion dip mix | | 1 can (4-1/2 oz.) | can chopped green chilis | | 1 can (5 oz.) | PET Evaporated Milk | | 1 can | Rotel Chopped Green Chilis and Tomatoes | | 3/4 jar (1 lb. each) | favorite picante or | | hot sauce | | 1 lb. | lean ground meat | | 1 lb. | chorizo sausage | | Chopped onions (optional) | | 4 | whole Jalapeno peppers, deveined and deseeded, then diced (optional) |
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Instructions
Two Methods:
Method 1:
Fry lean ground meat and chorizo sausage. Cube velveeta in small cubes(helps melt better). Add meat and all other ingredients to a crock pot. Cook for 1 hour on high, then a minimum of 4 hours on low. Cook longer is needed until queso has thick liquid consistency.
Method 2:
Fry hamburger meat and chorizo sausage. Add hamburger, chorizo, picante/hot sauce and soups to large pot over medium heat. Stir vigorously until soups are mixed in well. Add evaporated milk and French onion dip mix. Add chopped onions. Bring this mix to boil. Cube Velveeta while this mix is coming up to a very slow boil. When mix is to a slow boil, add cubed velvetta and any other ingredients. Reduce heat to low. Cook until all of cheese is melted.
Serve garnished with favorite garnish. Refridgerate unused portion and watch out! It is even better with each day of "aging" it gets.
Author's Comments
This recipe actually started as the sauce from my Aunt Sally's Green Enchiladas.. (minus the meat and chorizo). For something great, wrap up some fajita chicken in flour tortillas, pour this queso over the top of the enchiladas. Add another can of green chilis and scoop green chilis on the top of the cheese sauce. Then sprinkle medium to sharp cheddar (or a Mexican cheese blend) over the top of the chilis.
Makes an EXCELLENT dinner!
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