Sunday, August 13, 2006

Recipe: Creamed Taco

1 pound ground beef, browned and drained
2 cans Ranch Style® beans (original seasoned ones)
1 can chili without beans
1 can Ro*Tel® tomatoes
1 can diced tomatoes
½ pound regular Velveeta® cheese product, cubed
½ pound Mexican Velveeta® cheese product, cubed
½ pint whipping cream
1 large bag regular Fritos® corn chips

Place the meat in the bottom of a four-quart pan or crockery cooker. Dump all the other ingredients (except the chips, of course) on top. Cook at very low heat until the cheese melts.

(The story about the above recipe is in a separate blog entry.)

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