SALSA CON QUESO RECIPES RECIPES

Name: Nacho Salsa Dip
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 7 cups.
Cuisine: North America, Mexican
Ingredients: 1 pound ground beef; 1/3 cup chopped onion; 2 pounds process cheese (Velveeta), cubed; 1 jar (16 ounces) chunky salsa; 1/4 teaspoon garlic powder; Tortilla chips or cubed French bread

NACHO SALSA DIP RECIPE: HOW TO MAKE IT

Nacho Salsa Dip Recipe: How to Make It image

This zesty dip is great for any get-together and allows me to spend more time with my guests. I always have requests to bring it when my husband and I attend parties. —Sally Hull, Homestead, Florida

Provided by Taste of Home

Categories Appetizers

Total Time 03 hours 15 minutes

Prep Time 15 minutes

Cook Time 03 hours 00 minutes

Yield 7 cups.

Number Of Ingredients 6

Ingredients

1 pound ground beef
1/3 cup chopped onion
2 pounds process cheese (Velveeta), cubed
1 jar (16 ounces) chunky salsa
1/4 teaspoon garlic powder
Tortilla chips or cubed French bread

Steps:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain well. , Transfer to a greased 3-qt. slow cooker; stir in the cheese, salsa and garlic powder. Cover and cook on low for 3-4 hours or until heated through. Stir; serve warm with tortilla chips or cubed bread.

Nutrition Facts : Calories 143 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 484mg sodium, CarbohydrateContent 4g carbohydrate (3g sugars, FiberContent 0 fiber), ProteinContent 9g protein.

RAJAS CON QUESO RECIPE - MEXICAN FOOD JOURNAL

Rajas con Queso Recipe - Mexican Food Journal image

Recipe to prepare Rajas con Queso taco filling. The dish is prepared with fresh Poblano chiles, onion, garlic, corn, asadero cheese, and Mexican cream.

Provided by Douglas Cullen

Categories Taco Filling

Total Time 52 minutes

Prep Time 40 minutes

Cook Time 12 minutes

Yield 16

Number Of Ingredients 8

Ingredients

The meat from 10 roasted and peeled Poblano chiles
1 large white onion
1 cup corn kernels
3 cloves garlic
3/4 cup crema (Mexican cream)
3/4 cup Oaxaca or asadero cheese (shredded )
16 corn tortillas
Salt to taste

Steps:

Cut the Poblano chile into 2" by 1/4" strips.
Cut the onion into 2" by 1/4" strips.
Finely chop the garlic.
In a medium-hot pan, cook the onion and garlic until the onion starts to soften, about 4 minutes. Do not brown.
Add the chiles and cook for another 4 minutes.
Add the corn and cook for 2 minutes.
Turn off the heat and add the cream. Stir to incorporate.
Add the cheese and stir continually until the cheese is just melted.
Check the salt and add salt if needed.
Serve immediately on hot tortillas.

Nutrition Facts : Calories 104 kcal, CarbohydrateContent 15 g, ProteinContent 3 g, FatContent 4 g, SaturatedFatContent 1 g, CholesterolContent 10 mg, SodiumContent 110 mg, FiberContent 2 g, SugarContent 1 g, ServingSize 1 serving

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