Its
easy....Serve it with Chips and Avocado....if you have leftover fill it into some tortillas and fry it up as Taquitos
Ingredients
- ¼ lb Grd Beef Or Chorizo
- 1/2 Onion, Diced
- ½ tsp Garlic
- 1 tbls Brown Sugar
- 1/2 Bell Peppers or 1 Serrano Diced or Pablano or combination (optional)
- 1 can Chili Beans in Gravy
- 1 pound Monterey Jack, Grated or Other Combo of Stringy Melting Cheese
- 1/3 can Beer
- 1 tbls Taco Powder seasoning
- Salt to taste
- Water enough to thin is you desire and keep the cheese from firming up
Directions:
- Preheat oven to 400 degrees.
- In a large skillet, cook and crumble the meat until brown. Pour off any excess fat. Add onions , garlic and bell peppers to the skillet and cook over medium-high heat until the veggies are soft and golden brown, about 7-8 minutes. Remove from heat and set aside.
- Add the beans with gravy and distribute
- Add cheese
- Just build so that the ingredients roughly reach the top of the skillet; they'll shrink quite a bit once the cheese melts! Run a knife through in a swirling motion to incorporate just a bit.
- Place into the oven and start watching it about 5-10 minutes You want to bake it until the cheese is totally melted, hot, and slightly bubbling...but before the cheese starts to firm up/harden. (In other words, you still want the cheese to be extra gooey.)
- Remove from the oven, top with the diced tomatoes, sprinkle on the tomatoes, and serve immediately with tortilla chips!
- NOTE: Be sure to have everything ready so you can serve the queso fundido pretty much right out of the oven. It's best when piping hot!
- IMPORTANT: Wrap a cloth around the skillet handle so guests won't burn themselves.
Topping:
- Sprinkle top w Chili Powder
- 2 Roma Tomatoes, Diced
- 1/4 cup Cilantro, Chopped
- Tortilla Chips For Serving
CREAMY AVOCADO DIP
- 2 ripe avocados
- 2 Tbls Sour Cream
- 1 Tble Green Salsa
- 1 Serrano Pepper
- Juice of ½ Lime
- 1 Tbls teaspoons green jalapeno hot sauce
- ¼ teaspoon salt
- Fresh cilantro served in the dip or on the side
