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. A dear friend gave me this recipe a long time ago. He's from out in West Texas, and this has been a family favorite ever since. 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!
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| Call it Texas Stuff, Oklahoma Stuff. Call it whatever, but be sure and call it delicious! |
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| The Texas Stuff Line-Up |
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| Brown the ground beef, then add onion and cook briefly. |
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| Add Rotel (undrained) |
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| Add chili seasoning mix |
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| Add Ranch style beans (undrained) |
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| Combine and simmer for 15 minutes. |
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| Add light cream or half and half |
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| Add Velveeta |
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| Simmer 5 minutes or until cheese is melted. |
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| Serve over tortilla chips and enjoy! This recipe is featured on: Real Jane |
Texas Stuff
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
tortilla chips
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
I just pinned this! My husband would love it. =)
ReplyDeleteHooray! It's a great recipe. One we make often. Enjoy!
ReplyDeleteGot to you from The Southern Lady Cooks. This will be on my Super Bowl menu
ReplyDeleteOh this makes me miss Oklahoma! Nobody in Maryland seems to know that it's chili cook-off season! And time for rotel dip. I'm not even sure if I can get velveeta at my local grocery store. Everyone here eats crab dip!:)
ReplyDeleteYou guys will definitely enjoy it. Christina-When I went away to college people didn't know what Ro*tel Tomatoes were!!
ReplyDeleteI could eat the whole pot. But then, I recently lost 42 lbs and have no desire to regain them!!! Love pics, tho!
ReplyDeleteCongratulations on a huge accomplishment! It's tempting stuff but I usually let the guys eat most of it!
ReplyDeleteOh my GOSH I am so making this!!!!!
ReplyDeleteAunt Bee-You will love it. Make a double batch ;)
ReplyDeleteHad this recipe since 1984 when I found it in Tastes & Tales From Texas
ReplyDeleteToo funny! After I read your comment I talked to my friend that shared this with me several years ago and his mom had this cookbook! I bet that's where he got it too. It's so good!
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