Tag: ground beef

Amye’s Smoky Cheese Dip

smoky-cheese-dip-123

If you visit Not Just Sunday Dinner often you know that my new obsession is chipotle peppers in adobo sauce.  I believe I could add chipotle peppers to just about anything and love it!

Cheese dip is one of the first things I made as a young cook.  Everyone loves cheese dip.  Over the years I have used a total of three different recipes.  My first recipe was pretty simple, some Velveeta, some sharp cheese, a can or Rotel, ground beef and sausage.  A few years back I switched up my recipe to the Queso dip that you’ll find here on NJSD.  I still love that dip but there can be picky eaters that don’t like the spinach.  They drive me crazy, but they do exist!  Not that the Queso dip needed any improvement,  it is perfect just they way it is (to me).  However, I was really craving the smoky flavor of chipotle in a cheese dip, so I started experimenting.

What I have come up with is a huge hit at our house!  The number of chipotle peppers is totally up to your taste.  If I were not feeding others I might possibly add more than this recipe suggest.

Amye's Smoky Cheese Dip
 
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Ingredients
  • 1 lb. ground beef
  • 1 lb. sausage
  • 1 medium onion, chopped
  • 1 tbsp. minced garlic
  • 1-2 tbsp. olive oil
  • 2 lb. Velveeta, cubed
  • 1 lb. Pepper Jack cheese, cubed
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • ⅛ tsp. cayenne pepper
  • 2 c. milk
  • 1 can Rotel, undrained
  • 2 - 3 chipotle peppers (or to taste) in adobo sauce, seeds removed and chopped fine
  • ½ tbsp - 1 tbsp. adobo sauce from the can of chipotle peppers, or to taste
Instructions
  1. Brown ground beef and sausage in a skillet. Drain and pour the beef and sausage into a slow-cooker.
  2. In the skillet, add oil and saute onion until soft. Add garlic during the last minute of cooking. Add to the slow-cooker. Add the Velveeta, Pepper Jack cheese, cumin, paprika, cayenne pepper, milk, Rotel, and chipotle peppers. Stir to combine.
  3. Cook on low, stirring occasionally, until melted.
  4. Serve with corn chips.

 

Fritos or Doritos Pies

 

Frito-or-Doritos-Pies

Not Just Sunday Dinner is almost 4 years old!  The first recipe I ever posted was a Super Bowl recipe.  It was Hot Crab Dip and I posted it on February 1, 2011.  Honestly,  it amazes me that NJSD has grown as it has.  I have readers all over the world and I have a newspaper column in several small town newspapers…and it all started because I was bored.

Before moving to the farm I had a job that I loved, in Florida, as a Design Consultant.  I use the word “job” loosely because it was more fun than anything.  I worked for our builder, and friend, Mitch, and I basically shopped!  I selected the flooring, plumbing fixtures, lighting, paint colors, cabinets, etc. for his spec houses.  It was like building my own house again everyday.  I really enjoyed it!

When we moved to the country the housing market was on the mend, but finding another job like I had in Florida was not going to happen and I needed something to do.  I thought about a public job but I had been at home since Wes was born.  I felt that I was unqualified to do anything other than cook, clean, volunteer at school, or maybe drive a taxi for kids.

A friend in Florida had started a stamping blog.  I have always loved cooking and entertaining friends and family so a food blog just felt like a good fit and something I might enjoy doing.  I never imagined that it would last and I’m so glad that it has.  Besides being a mother, this is the best job I’ve ever had.  I have so much fun sharing tried and true recipes and new recipes that I have tested.  I love hearing from you via comments or emails.  Thank you for visiting my blog and helping it grow.

Today’s Super Bowl recipe is for Fritos/Doritos Pies.  This chili is not a “saucy” chili which makes it perfect for this Fritos/Doritos Pies.  The pies are like chili nachos.  I like to set up a Fritos/Doritos Pie Bar so my guests to build their own pies.  To supply your own Fritos/Doritos Pie Bar you’ll need small bags (1 1/8-oz. to 4 5/8-oz.) of Fritos, Cool Ranch Doritos, and Nacho Cheese Doritos.  I usually have bowls of shredded Cheddar cheese, sliced black olives, sour cream, jalapeños, and sliced scallions.   I have plastic spoons, in my the teams colors of course, and one last very important item, scissors.  You’ll need a pair of scissors for your guests to cut their bags lengthwise because you make the pies in the bags.  It’s so easy and fun and delicious!

 

Super Bowl Chili
 
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Ingredients
  • 1 tbsp. vegetable oil
  • 2 lb. ground beef
  • 1 lg. onion, chopped
  • 2 cloves garlic, minced
  • 3 (10-oz.) cans Rotel tomatoes with green chiles
  • 1 (8-oz.) can tomato sauce
  • 1 tbsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. sugar
  • ½ tsp. ground red pepper
  • ½ tsp. black pepper
  • ½ tsp. dried oregano
  • 1 tsp. salt
  • 1 (16-oz.) can kidney beans, rinsed and drained
  • 1 (16-oz.) can black beans, rinsed and drained
  • small bags of Fritos and/or Doritos
  • Garnish: Cheddar cheese, sliced black olives, sliced scallions, jalapeños, and sour cream
Instructions
  1. Heat oil in a large Dutch oven. Add onions and sauté until translucent. Add beef and cook until no longer pink. Drain and return to pan. Add Rotel tomatoes, tomato sauce, chili powder, cumin, sugar, red pepper, black pepper, salt, and oregano. Stir to combine.
  2. Cover, reduce heat to low and simmer for 2 hours, stirring occasionally. Add beans and cook about 15 minutes.
  3. Cut bags of chips open lengthwise. Spoon chili with a slotted spoon on chips, into bags. Garnish with desired toppings. Serve with a spoon.