DIRTY TACO RECIPES

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VELVEETA DIRTY DIP RECIPE - FOOD.COM



Velveeta Dirty Dip Recipe - Food.com image

This is always a big hit at parties, carry-ins, and football viewings. As a nacho lover I played around with the basic Velveeta salsa recipe and created a yummy variation. You can make this dip as spicy or mild as you prefer by interchanging the ingredients with mild or spicy options.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 20 serving(s)

Number Of Ingredients 4

2 lbs Velveeta cheese
1 lb ground sausage (I prefer spicy)
8 ounces favorite taco sauce (I use Ortega thick and smooth-medium) or 8 ounces you could substitute with a pack taco seasoning
8 ounces favorite salsa (I use Ortega Homestyle-medium)

Steps:

  • Cube Velveeta cheese.
  • In large crock pot on medium heat add in cheese, taco sauce, and salsa.
  • Brown ground sausage and drain.
  • Add sausage to cheese mixture in crock pot.
  • Allow mixture to completely melt before serving.
  • Serve with favorite tortilla chips (I use Tostitos scoops).

Nutrition Facts : Calories 282.2, FatContent 22, SaturatedFatContent 10.5, CholesterolContent 68.6, SodiumContent 1109.8, CarbohydrateContent 6.1, FiberContent 0.3, SugarContent 4.7, ProteinContent 14.5

DIRTY HORCHATA RECIPE - NYT COOKING



Dirty Horchata Recipe - NYT Cooking image

Horchata, a sweet cinnamon drink popular throughout Latin America, is typically made by soaking white rice in water, straining through a fine-mesh sieve to eliminate solids, if desired, then sweetening the liquid with sugar and cinnamon. But the horchata at Guisados, a chain of taco restaurants in Los Angeles, is different. It's made with whole milk and is served plain, or “dirty” with a shot of cold brew concentrate — and the chain sells up to 700 a day. This is an adaptation of its caffeinated version, and it serves a crowd. (You can leave out the coffee or halve the recipe, if you like.) Enjoy it with something spicy on a hot summer’s day.

Provided by Kiera Wright-Ruiz

Total Time 15 minutes

Yield 8 servings

Number Of Ingredients 6

2 cups uncooked long-grain white rice
1 (14-ounce) can sweetened condensed milk
1 tablespoon ground nutmeg
1 tablespoon ground cinnamon
1/2 gallon whole milk
2 cups cold brew concentrate or espresso, for serving

Steps:

  • Add the rice and 2 1/2 cups water to a large container and cover. Soak at room temperature for a minimum of 8 hours.
  • Pour the rice and soaking liquid into a blender, and blend until all the rice is finely ground, 2 to 3 minutes. (If necessary, stop your blender periodically to prevent overheating.) Add condensed milk, nutmeg and cinnamon; blend until combined. Pour the mixture into a large pitcher or bowl. Add the whole milk and whisk until incorporated.
  • To serve, divide horchata among ice-filled glasses and top with cold brew concentrate, to taste (about 2 to 3 tablespoons cold brew for each cup of horchata).

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