I like to think of myself as a "guy's girl." Now that doesn't mean I don't wear a tiara and fuzzy slippers on occasion, but I can drink a beer and watch a ball game with the best of 'em! It's a good thing, because our social life pretty much revolves around sports. Football in the Fall, Baseball in the Spring and Summer. Golf 24/7. If we're not tailgating at some kind of sporting event, then we're gathered around the tv watching it. And that's when I spring my magic on the game watchers. Ladled over tortilla chips, spiced up with some jalapenos. I have those silly boys eating right out of my hand. Well not literally, because we do have plates and bowls for that. I have no idea how the name of this recipe came about. Unless we were eating it while watching the Oklahoma Sooners whip up on some poor Texas team. And then someone said, "Let's have that Texas Stuff again." That sounds good. We'll go with that. Make up a big batch, keep in warm in the slow cooker. Put out some tortilla chips and jalapenos, and you'll have 'em eating out of your hand too. Perfect for ball games, or any other time you need to entertain a crowd with a casual meal!
|Call it Texas Stuff, Oklahoma Stuff.|
Call it whatever, but be sure and
call it delicious!
|The Texas Stuff Line-Up|
|Brown the ground beef, then|
add onion and cook briefly.
|Add Rotel (undrained)|
|Add chili seasoning mix|
|Add Ranch style beans (undrained)|
|Combine and simmer for 15 minutes.|
|Add light cream or half and half|
|Simmer 5 minutes or until cheese is melted.|
|Serve over tortilla chips and enjoy!|
2 pounds ground beef
1 large onion, chopped
2 (10-ounce) cans Rotel
1 (1 ounce) package chili seasoning mix
2 (15-ounce) cans Ranch style beans
1 pound Velveeta
1 cup light cream or half and half
pickled jalapeno slices, optional
Brown ground beef in a large skillet and drain. Add onion and cook briefly. Add Rotel, chili mix and beans. Simmer for 15 minutes. Add cheese and cream and simmer for an additional 5 minutes or until cheese is melted. Ladle over tortilla chips to serve, garnished with pickled jalapeno slices if desired.
I like to make this ahead and keep warm in a slow cooker. It's great for parties. You can easily halve the recipe if you are not making it for a crowd, and I've doubled it too. It also freezes well.
Prep Time: Approximately 10 minutes Cook Time: Approximately 25 minutes