Sometimes, you have to leave Texas. Sometimes, like now, you have to realize that there is a recession and you need to go home. Which is ok. Other times, you choose to leave Texas, like my brother who skipped out to move for school to upstate New York where I hear it is cold and lacking in the queso department. Or a dear friend, a fantastic writer, who followed her heart to Minnesota. Or another, who is now tucked away in the northwest, close to family. And then there’s another old acquaintaince who I blog-stock (because come on, their kiddo is really, really cute).
Well, this recipe is for all of you.
You may need to have some of your new never-been-south friends over and treat them to this processed cheese delight. You also may need to drown your homesick-ness in a big bowl of queso at some point in time. It didn’t keep you in Texas, but it will keep you coming back. The beef makes this very filling…so if we start with queso, I usually don’t even make dinner
Loaded Texas Queso
1 pound ground beef
2 T. cumin
1 T. chili powder
1 14-oz. can black beans, drained and rinsed
1 14-oz. can Rotel (can’t find Rotel? Use 1 can diced tomatoes and 1 4-oz. can diced green chiles
14-oz.Velveeta (which is half of a package. I use the 2% milk kind, you know, to keep it healthy), cut into 8 pieces
few T. milk
1 avocado, diced (see how to dice an avocado)
In a large, nonstick pan, brown the ground beef with the cumin and chili powder. When beef is browned, add in the tomatoes and beans. Then, add in the cheese and stir until melted. Add in milk if you want it a bit thinner, stir, and pour into a bowl. Top with diced avocado.
Look at me. I am all Southern with my Red Velvet Cake and Texas Queso.
Check out a great blog from the cowgirl-turned-city Homesick Texan. She will keep you company on the months and years to come with Texas recipes straight from New York.
Original post at http://saltimbocca.wordpress.com/