A friend of mine in California gave me this recipe. She's been making it for years and sent me the recipe a while back. I made it over the holidays and I think my family is a little mad at me that I waited so long to make it. It's great for a crowd. You can add more meat or beans to make it go a little further, if ya' wanna. We had some leftover and just used it as a dip with chips and it was terrific!
Melody's Creamy Tacos
1 pound ground beef ~ cooked and drained
1 medium onion (optional), cooked with the ground beef
1 10-ounce can of Rotel tomatoes and green chilies (you can add two cans if you want)
2 cups heavy cream (not whipped)
2 or 3 cans of pinto beans, ranch style beans, or chili beans
1 large box of Velveeta cheese
Put cooked and drained meat (and onion, if using) in the crock pot. Add whipping cream, Rotel and beans and stir.
Cut Velveeta in chunks and place in the crock pot. Stir to combine and cook on low for a few hours or until it's all melted.
Serve over tortilla chips and top with shredded lettuce, salsa, sour cream, grated cheese or whatever you put on tacos.
Here's the line-up. Onion, optional!
Cook the ground beef and onion until done.
Place the meat, onion, cream, tomatoes
and beans in the crock pot and give it a stir.
Then add the chunked Velveeta.
Cook on low for a few hours
until all melted, stirring every so often.
Serve over tortilla chips with
taco fixin's on the side!
