{Homemade Salsa}

Whip up a quick batch of this salsa for a party, taco night or a quick snack!

Enjoy ;)

{Crockpot Texas Burritos}

Ingredients:

    1 1/2 to 2 Lbs. Ground Beef
    2 Small Cans Mild Enchilada Sauce
(Plus a little more for tops of enchilada, if desired)
1 Packet Enchilada Seasoning
Salt & Pepper
    1/2 Can Refried Beans
    5 (Or More) Flour Tortillas (Burrito Size)
    1 C. Shredded Mexican Fiesta Cheese (Or More)
Sour Cream, Salsa, Guacamole, Etc.
Warm Salty Chips
Cooking Spray

(Want A Great *White Queso* To Go With Your Meal? Find 
It Here: {That White Queso... From That One Mexican Restaurant})

Directions:

Spray your crockpot lightly with your cooking spray. Layer your beef first and season with salt, pepper and enchilada packet seasoning. Add your enchilada sauce into your crock pot and cook on low for 7-8 hours, or until meat is very tender. (Can also cook on high for maybe 3-4 hours.)

When beef is done, taste and add more salt, if desired. Stir in your refried beans & let it "cook" on warm or low for 15 minutes or more. Set your oven on low broil. On an oven-proof plate, or cookie sheet even, lay out a tortilla.  Put your beef and bean mixture in the center of your tortilla, add a good amount of cheese & if you want a little plain red sauce, white queso and shredded cheese on top of the rolled burrito. Broil until cheese is bubbly, about 2-4 minutes. Serve with chips, sour cream, guacamole, queso... whatever your heart desires! :)


Enjoy :-)

{That White Queso... From That One Mexican Restaurant}

So...  I think a lot of us have gone to a Mexican restaurant in some city that has that white queso that was SO deliciously yummy that EVERY Mexican restaurant should have it on their menu................... but..................many don't!

So, here is the closest I've come to it! I remember it runny, a little spicy - but not too much and oh so yummy! Try out the recipe below and let me know what ya think ;) 

White Queso Dip

• 1 1/4 (1.25) lb block White American Cheese
• 1/4 cup diced green chiles
• 2 pickled jalapenos, chopped
• 1 ounce pickled jalapeno juice
• 2/3 cup whole milk
• 1/2 cup cold water
• pinch of cumin (optional)

Toss all ingredients into a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted.

Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish.

*Recipe Note: White American cheese is found at most deli counters in your local grocery store.

*Reheat Instructions: Store any leftover cheese dip in the fridge. Reheat in the microwave, stirring every 30 seconds until creamy and hot.

Adapted From: http://www.seededatthetable.com/2011/11/30/queso-blanco-dip-the-second-and-final-attempt/