Ingredients

The following ingredients have 20 Servings
  • 1 tablespoon Olive Oil
  • 1 medium Yellow Onion, diced
  • 1 Poblano, deseeded and diced
  • 1 Jalapeno, diced (remove seeds for milder heat)
  • 1/2 teaspoon Minced Garlic
  • 1 pound Lean Ground Beef
  • 1 tablespoon Cumin
  • 2 tablespoons Ancho Chile Powder
  • 1 teaspoon Mexican Oregano
  • Salt and Pepper, to taste
  • 1 tablespoon Flour
  • 1 cup Beef Broth
  • 1 tablespoon Tomato Paste
  • 2 pounds Processed Cheese, Original Flavor, cut into 1 inch cubes
  • 2/3 cup Milk
  • Prepared Meat Mixture
  • 1 large Tomato, diced
  • Tortilla Chips
  • Sliced Jalapenos
  • Diced Tomatoes
  • Chopped Cilantro

Instruction

  • Heat the olive oil in a cast iron skillet or saute pan over medium heat.
  • Add the diced onion and saute for 3-4 minutes, or until tender.
  • Then, add the poblano, jalapeno, and minced garlic and saute for another 3-4 minutes.
  • Add the ground beef, cumin, chili powder, Mexican oregano, and salt and pepper to taste to the onion mixture.
  • Stir to combine.
  • Cook over medium heat, using a wooden spoon or a spatula to break up the meat into small, bite sized pieces.
  • Drain and excess grease and discard.
  • In a 2 cup glass measuring cup, whisk together the flour, beef broth, and tomato paste.
  • When mixed well, add it to the ground beef mixture, stirring and continuing to cook until thickened.
  • Add the cheese, milk, and meat mixture to the slow cooker.
  • Cook, with the lid on, over high heat for about 20-30 minutes, stirring periodically.
  • When the cheese has melted, turn the heat down to keep warm and stir in the diced tomato.
  • Serve with desired accompaniments.