Diana Barrios Trevino has a versatile dip perfect for the entire crowd. Click here to see how it's prepared...
Ingredients:
- 1 pound of ground beef
- ½ onion, finely chopped
- One 10 ¾ ounce can cream of mushroom soup
- One 10 ¾ ounce can cream of chicken soup
- 2 ¼ cups enchilada sauce, homemade or store bought
- 1 pound Velveeta cheese, cut into 1-inch cubes
- 6 to 7 canned jalapeño chiles (to taste), finely chopped
- Salt and pepper to taste
1. Sauté the beef in a large heavy skillet over medium heat until browned and cooked through, 7 to 8 minutes. Drain the fat from the pan.
2. Add the onion, both soups, and the sauce to the pan and cook, stirring often, until well blended and hot. Gradually add the cheese, allowing the cubes to melt before you add the next batch. Add the chiles and season with salt and pepper. Reduce the heat to low and cook for 4 to 5 minutes longer.
3. Transfer to a slow-cooker or a chafing dish set over a flame, and serve.
Makes 6 Cups
This dip can be enjoyed with chips or spooned over tamales, baked potatoes, or even scrambled eggs. Want a fun way to serve the dip? Cut an individual bag of Fritos open down one side. Spoon some dip into the bag and enjoy, a la Frito pie.
La Hacienda de los Barrios
18747 Redland Rd.
lhdlb.com
210.497.8000
Los Barrios Mexican Restaurant
4223 Blanco Rd.
210.732.6017
