Queso

1 lb 90% lean ground beef
4 t Tony Chachere's
1 bulb garlic
2 lbs or about 5 C fresh blended red salsa
    Or a quick pico with no cilantro, which is added later:
    1 small red onion, finely chopped
    8 roma tomatoes or other small to medium tomatoes, finely chopped
    1 small jalapeño pepper minced
    juice of 1 large lime
    3/4 t salt
    1/2 t pepper
1 T smoked paprika
2 t cumin
1 t jalapeño powder
1 bunch cilantro, washed and chopped
1 bag tortilla chips
15 oz can of black beans, optional
2 C avocado or guac, optional

Set to High Sauté.
Spread out beef in pot and sprinkle with Tony's.
Place lid on top and let sear 2 mins.
Open lid and mince in bulb of garlic.
Stir to break beef up into crumbles.
Don't stir too much - continue to let sear.
Overcook beef, burning a little into the bottom of the pot.
When beef is very well cooked, deglaze with about 1 C salsa.
Stir until bottom of pot is clean.
Add remaining salsa.
Add Velveeta in a few 1-inch slices at a time.
Add paprika, cumin, and jalapeño powder.
Stir until queso is smoooth.
Switch to Low Crockpot.
Before serving, stir in cilantro.
Serve with chips, heated beans, and guac.

Mama

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