Beef Stew

So many of us think immediately of beef when we think of Mexican food. We have all had our share of beef tacos, beef enchiladas and beef burritos, have not we? Beef is actually a staple in northern Mexico, but not in the rest of the country. When the Spanish brought cattle with them in the 1500s, they discovered that northern Mexico had excellent grazing lands. This region became home to many Spanish cattle ranches.

Beef, mutton, cabrito (goat), and pork are a large part of northern Mexico's cuisine. These meats are usually marinated before cooking to add flavor and tenderness. Beef is the most common ingredient when we look at recipes that have been sent to America. The beef is cooked over a long period of time to get the tenderest results.

Boiled or roasted beef can be shredded to be added to any number of recipes from enchiladas to tacos. Marinating in all those seasonings make the beef taste delicious as it melts in the mouth. Oregano, cumin, and chilies are used every day in preparing recipes. Cilantro will also give that authentic Mexican taste that you know and love.

Wheat is grown in northern Mexico, so flour tortillas are more common there than the corn tortillas are. Beef is wrapped up in flour tortillas to make burritos, quesadillas, and other delicious fare. Mexican beef stews simmer slowly all day long to deliver an inviting meal for the family.

Pot roasts are a favorite way to prepare beef in Mexico. The roast needs to be browned first. Use the rendered fat to fry up a flavorful salsa created from chilies, tomatoes, and tomatillos. Reduce the sauce and then add broth and water. Add the browned beef back in the pot and let it simmer slowly until the meat falls off the bone. Add a few more vegetables and let them cook.

Barbacoa, or what we know as barbecue, is very common in northern Mexico. The beef or other meat is roasted slowly in a covered pit or brick oven over indirect heat until the meat is tender and full of flavor. The barbecued meat can then be used in any number of dishes or eaten as is.

As you get to know Mexican food better, you will see that for the best results you should always use fresh ingredients. Canned and frozen foods just do not add much to the recipe. Fresh ingredients are more nutritious and have more complex flavors. Using slow cooking methods, you can also get great results with less expensive cuts of meat. You do not need to spend a lot to create a meal your family will love.

Mexican cuisine uses many more types of meat than just beef. Rabbit, turkey, pork, goat, and sheep are also common ingredients in delicious recipes. Go ahead and try something different. Mexican recipes make the meat tender and full of flavor, no matter what type you use. Take a little time to learn how to cook beef using Mexican spices and cooking methods so your family will want to eat every bite.

The great thing about Cinco de Mayo is that every family makes their favorite Mexican foods to celebrate with and traditional Cinco de Mayo food is whatever you want to make. There are no traditional foods associated with these festivities so you can make whichever Mexican dishes tantalize your taste buds. Mexican recipes are as easy to make as they are great tasting. As the mother of four boys I can tell you Mexican food is a favorite in our house.

MexicanFoodRecipes.org When it has to be Real Authentic Mexican Food

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Just like everything else in the culinary world, Mexican restaurants have new offerings. They are branching out. They are offering new flavors, creations and tastes. It goes with the territory of being in a steep competition. There restaurants need to offer something new in order to make their mark. Unlike before where they offer dozens of bean dishes, these restaurants have something more to offer these days. Aside from the standard tamales, burritos and enchiladas, you will also find other innovative and even unusual dishes.

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Fish might not be the first ingredient to come to mind when you think about traditional Mexican foods, probably because of how chicken and beef tend to dominate the menus at Mexican restaurants. Fish and seafood is popular in Mexico though, especially in areas situated along the coastline.

If you have spent a vacation in Mexico, you will probably have been staying at one of the coastal resorts and perhaps you were lucky enough to sample at least one seafood dish during your stay.

Beef Stew

How To Make Mexican Fish Dishes

Fish can be used in different ways in Mexican cuisine. It can be used to make casseroles, stews, or soup recipes. It can be used to make salads or side dishes and you can also make appetizers with it.

Ceviche is a raw fish dish, in which the filets are chopped and marinated with citrus juice. The citrus juice cooks the flesh of the seafood and the finished dish is really delicious. Cod is another popular ingredient in this cuisine and it is versatile enough to use in a wide range of dishes.

Alternatives To Cod

The mild flavor of cod makes it suitable for making authentic Mexican food recipes. This lean fish is available all year round. You can use red snapper or grouper in the following recipe instead if you want, but cod does have a pleasing texture which suits south of the border dishes very nicely.

The following recipe is easy to make and it makes enough to serve four people. Add a pinch of red pepper flakes or a little chopped chipotle in adobo sauce if you want to spice your Mexican cod stew up a little.

The fact that it is made in the microwave means the cooking time is very short, which is great if you are hungry and do not want to wait too long for your food to cook.

What You Need:

• 3/4 cup frozen corn kernels
• 1 lb red new potatoes
• 1/2 teaspoon ground cumin
• 1 teaspoon olive oil
• 2 thinly sliced shallots
• 1/4 cup chopped, fresh cilantro
• 1 lb skinless cod filet, in 1 1/2 inch pieces
• 14 1/2 oz canned diced tomatoes, drained
• Salt and black pepper

How To Make It:

Stir the corn, cilantro, cumin, and tomatoes in a bowl, saving some of the cilantro leaves as a garnish.

Scrub the red potatoes and slice them thinly. Mix them with the oil and shallots in a two quart bowl. Cover the bowl with a lid and microwave for six minutes on high.

Arrange the cod in one layer around the dish, on top of the potatoes. Sprinkle some salt and pepper on top.

Spoon the tomato and corn mixture in the middle and cook in the microwave on high until the potatoes are tender and this fish is cooked. This will take about ten minutes. Stir the stew gently to combine the flavors and garnish with cilantro leaves.

Mexican Fish Recipes - How To Make Mexican Cod Stew

Fish is a nice ingredient to use if you enjoy preparing Mexican food. Whether you choose seafood such as shrimp or crab, or fish like cod, red snapper or another variety, you will find plenty of easy Mexican recipes to choose from, most of which are nutritious as well as highly flavorful.

MexicanFoodRecipes.org When it has to be Real Authentic Mexican Food

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Mexicans who owned and worked on cattle ranches would use any available part of the cow, including the udders, to make a rich, hearty stew. The following recipe is a little more selective about which beef cuts it incorporates but the stew is not so different from the old fashioned kind.

This easy, one-pot meal is similar to the dinners which the hard-working cowboys would make over their campfire at the end of a long working day. They did not have access to a lot of different ingredients or to a selection of pots, pans and fancy cooking utensils, which meant they usually just cooked simple meals for themselves.

Beef Stew

A simple one-pot meal can have just as much flavor as something that is time-consuming and fiddly to make and this Mexican stew recipe is perfect for a chilly fall or winter evening. Serve it alone or with cornbread for soaking up the wonderful juices. You can either buy cornbread or make your own. This dish contains both rice and noodles though so leave out the cornbread if you do not want additional starch.

This cowboy stew will serve ten people and it is just as good at satisfying a hungry family as a hungry bunch of cowboys. As usual with Mexican recipes, you can add more or less chili, depending on your taste. If you are making this for kids you might want to leave out the chilies or only use a tiny amount.

This is an economical recipe to make. Not only is beef chuck cheap to buy but the rice and noodles make this stew filling yet cost little. Also, the spinach, onion, cilantro, chayotes and squash or zucchini add color and vitamins to every mouthful. This is a nutritious meal which you will want to make time and time again.

What You Need:

3 1/2 lbs beef chuck, in 1 inch cubes
1 cup rice
1 lb crookneck squash or zucchini, in cubes
4 oz thin noodles
3 tablespoons achiote paste
1 cup warm water
1 lb chayotes, in cubes
1 chopped bunch spinach
5 big chilies in vinaigrette
1 chopped bunch cilantro
1 chopped white onion
Beef bouillon powder or salt, to taste

How To Make It:

Put the meat in a big pot and add two and a half quarts of water to cover it. Bring it to a boil and skim off any foam that you see on top. Dissolve the achiote in the warm water and add it to the pot. Cook the beef until it is tender, and then add the noodles, vegetables, and rice.

Cook the stew for twenty minutes more or until the rice is cooked. Arrange the cilantro, onions, and chilies on a plate so that people will be able to add their own condiments. Taste the stew and add some beef bouillon powder or salt if needed. Serve it in deep bowls or ladle some of the beef into the bowls, followed by the vegetables, the starches, and finally the wonderful broth.

How To Make A Mexican Cowboy Stew

So many Mexican food recipes are simple enough to recreate yourself at home and all you need are meat, vegetables and some Mexican seasonings to make one-pot dishes which are bursting with flavor. Why not delve into the delicious world of easy Mexican recipes today?

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Mexicans enjoy cooking lamb or chicken over the barbacoa (fire pit) during the main holidays and lamb is also used in some other traditional Mexican recipes. You can use it in place of beef or chicken to make tacos or fajitas, perhaps substituting the cilantro for fresh mint, since lamb and mint are so good together.

This meat also cooks well in crockpot recipes so, if you fancy making something in the slow cooker, choose an economical cut and then slow cook it in there with your other favorite Mexican ingredients until it is tender and delicious.

Beef Stew

Lamb is versatile and there are also plenty of different cuts to choose from, including big ones like the leg or shoulder, medium cuts like the neck fillet or smaller ones like individual cutlets and chops.

You do not have to construct a fire pit and roast a whole sheep, like some Mexicans do during the holiday season but, if you enjoy the flavor of this meat, using the neck fillet to make a stew will show you just how good it is when combined with typical south of the border ingredients.

If you want to use this ingredient to make your own Mexican food, why not try the following recipe? It is not difficult to follow and the resulting meal will feed six people. You can either serve it as a complete meal or serve tortillas on the side. Why not mix it up a bit by serving French fries or your favorite rice or potato side dish?

What You Need:

• 2 lbs lamb neck fillet
• 2 crushed garlic cloves
• 2 tablespoons sunflower oil
• 2 tablespoons all-purpose flour
• 1 sliced onion
• 14 1/2 oz can chopped tomatoes
• 5 oz white wine
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 3/4 lbs canned cannellini beans or black-eyed beans, drained and rinsed
• 2 tablespoons tomato paste
• 4 tablespoons mango chutney
• Salt and black pepper
• 1/2 cup Greek yogurt, seasoned with salt, pepper and 2 tablespoons of chopped cilantro, to serve
• 6 portions cooked rice, to serve
• Fresh mint or cilantro, for garnish

How To Make It:

Remove the excess fat from the meat, and then chop it into big cubes. Heat a big, heavy pan and brown the lamb in batches. Transfer it to a plate. Turn the heat down, then add the oil, onion, and garlic to the pan, and saute for three minutes.

Add the cumin, coriander, and flour and cook for a couple of minutes, stirring all the time. Add the canned tomatoes, tomato paste, and wine and return the lamb to the pan. Stir well and bring the mixture to a boil. Season to taste, then cover and cook for one and a half to two hours.

Stir in the mango chutney and beans ten minutes before the end of the cooking time. Serve this Mexican stew recipe with the seasoned yogurt and garnished with fresh herb sprigs.

How To Make Mexican Lamb Stew

Lamb might not feature in many Mexican food recipes but it is an option if you fancy a change from beef or chicken. There are lots of easy Mexican recipes featuring meat that even total beginners in the kitchen will be able to prepare.

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Mexican culture is very interesting and combines features from the prehispanic past and the Spanish colonial period. Mexicans are justifiably proud of their culture, history, and ethnicity.

Mexican city life is not all that different from life in Europe or in the United States, although some Mexican villages still have more traditional ways. Most Mexicans live in large cities and there are more Spanish speaking people in Mexico than in any other country. The Mexican government recognizes over sixty other languages as indigenous Mexican languages.

Mexico is also the second largest Catholic nation in the world after Brazil, with ninety five percent of Mexicans being Catholic. The religion was introduced by the Spanish colonists.

Well Known Mexican Holidays

Mexican Independence Day is celebrated on September 16 and each city, town, and village celebrates its local patron saint once a year. The people burn candles and pray during religious celebrations. They also decorate the churches with colorful utensils and flowers, hold dance competitions, fireworks, parades and parties. You might see bullfighting, cockfighting, and football during village festivals.

Piatas are seen at Mexican fiestas and these are paper mache shapes made to resemble well-known people, animals or fictional characters. They are filled with candy and small toys and hung from the ceiling. The kids take it in turns to hit the piata until it breaks, then they gather up the candy and toys and share them.

The Most Popular Mexican Cuisine

Mexican food is an exotic mixture of European, Aztec, Mayan, Spanish, French and Caribbean food and more. It is tasty and well balanced, both in flavor and in nutritional content. Well known Mexican favorites include tacos, tamales, mole sauce, pozole and enchiladas. There are plenty of Mexican fast food restaurants but the offerings from these establishments bear little resemblance to traditional Mexican food recipes. You can use Mexican recipes to make your own Mexican food at home if there are no good Mexican eateries in your area.

Beans, chicken, maize, beef; potatoes, tomatoes, avocados, guavas, and peanuts are used in many Mexican dishes. Mexican drinks include cinnamon flavored hot chocolate, fruit juices, mescal, Mexican beer, and tequila. There are also several award winning Mexican wineries that produce wine and export it all over the world.

Corn and chili both feature in Mexican recipes and you can get soups, stews, and salads in a Mexican style as well as the more well known dishes. Mexican desserts are excellent and they combine sweet and hot elements for maximum flavor sensation.

Mexican candy is also interesting and chili is sometimes used as a candy flavoring. Sugar skulls called "calaveras de azucar" are made for Day of the Day. Corn flavored candy is also popular in Mexico.

Herbs and spices are cleverly combined with fresh produce to make traditional recipes. Quick authentic Mexican recipes are a great idea if you want to make something different for your family and there are certainly plenty to choose from. By enjoying home cooked Mexican cuisine, you will really appreciate why these foods are so well loved around the world.



Traditional Mexican recipes make a great change from our usual staples and if you want to surprise your family with something deliciously different tonight, why not check out the recipes at http://www.MexicanFoodRecipes.org for some inspiring food ideas? Mexican food is nutritious and flavorful and sure to become a family favorite.

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Tequila goes just as well with many authentic Mexican food recipes as citrus does. You can use it to give your food a special kick. Depending how you use it, it might only flavor the dish and not leave any trace of alcohol behind or it might be added at the last minute as a stronger flavoring and part of the dish itself.

If you are cooking a stew or soup, most of the alcoholic content will cook out by evaporation. Water boils at 212 degrees F but pure alcohol boils at 173 degrees F which is why this happens. Knowing this is important if you are concerned about serving such a recipe to a child but the fact that the alcohol disappears during cooking means it is safe to serve such recipes to minors.

Beef Stew

Also, alcohol occurs naturally in a lot of foods, especially ripe apples and other food with a high sugar content. Usually a recipe with tequila only contains a tiny bit anyway.

Alcohol has a lower freezing point than water so if you are thinking about adding it to frozen desserts, bear in mind it might stop them from freezing. If you only need a tiny bit of tequila for a recipe you do not need to buy a large bottle. A little one-serving size (like those you get on airlines) is sufficient for most dishes.

How To Make Tequila Avocado Soup

Some avocado soup recipes contain sherry but tequila adds a bright and refreshing flavor in its place. You can serve this recipe as a light summer lunch or as an appetizer. Make sure everything is well chilled before you blend the soup.

Cut four avocados in half and scoop out the flesh. Put it in a food processor or blender with three and a half cups of chicken broth, two thirds of a cup of evaporated milk, two tablespoons of tequila, and a tablespoon of finely chopped green onion. Puree the mixture until it is smooth. You might need to do this in two batches.

Taste it, then add some cayenne pepper and salt if necessary, pulsing the soup again afterwards. This Mexican food recipe is nice served with chopped cilantro and sour cream and you will have enough for four servings.

How To Make Tequila Beef Stew

What You Need:

• 2 lbs beef
• 1/4 cup all-purpose flour
• 1/4 cup tequila
• 2 tablespoons snipped, fresh cilantro
• 1/4 cup vegetable oil
• 3/4 cup tomato juice
• 1/4 cup chopped carrot
• 15 oz can garbanzo beans
• 2 chopped slices bacon
• 1 chopped onion
• 1 1/2 teaspoons salt
• 2 finely chopped garlic cloves
• 1/4 cup chopped celery
• 4 chopped tomatoes

How To Make It:

Cut the meat into cubes and coat them in flour. Heat the oil in a big skillet, then fry the beef in there until it is browned. Take it out using a slotted spoon and drain the fat off.

Cook the bacon and onion in the same pan, stirring it, until the bacon is crisp. Stir in the beef and everything else and bring the stew to a boil. Turn the heat down and simmer it for an hour or until the beef is tender. This stew serves six.

Cooking Mexican Food Recipes With Tequila

There are many ways to add extra flavor to Mexican food, although the fact that most dishes throughout Mexican food history are rich in good quality meat or fish and fresh produce mean these recipes are very tasty already.

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A spicy casserole featuring ground beef, corn tortillas, cheese and chilies.

1 pound ground beef

Beef Stew

8 (6-inch) corn tortillas

1 small onion, diced

1 pound processed cheese food, shredded

1 (4 oz.) can green chili peppers, chopped

1 (10.75 oz.) can cream of chicken soup

1/2 cup milk

Directions

Preheat oven to 325 degrees. Prepare a medium sized casserole dish with nonstick cooking spray.

In a medium skillet, cook the ground beef over medium heat until evenly browned; drain fat.

Place half of the tortillas on the bottom of the prepared casserole dish. Layer on half of the onion, cheese, ground beef and chilies.

Layer with the remaining tortillas, onion, cheese, ground beef and chilies.

In a medium bowl, dilute the soup with the milk; pour over the top of the casserole. Bake for 30 minutes. Sprinkle remaining cheese on top and bake for another 5 to 10 minutes or until cheese has melted.

Green Chili Burritos

A classic burritos recipe featuring green chilies, refried beans and spices.

1 pound boneless pork, cut into 3/4-inch cubes

1 tablespoon olive or vegetable oil

1 (10 oz.) can diced tomatoes and green chilies, undrained

2 garlic cloves, minced

1 cup water

1 cup fresh tomato, diced

1/2 cup onion, chopped

1/4 cup green pepper, chopped

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground cumin

5 teaspoons cold water

1 (16 oz.) can refried beans

10 (6-inch) flour tortillas, warmed

Directions

In a skillet, brown pork in oil over medium high heat; drain.

Add the next 10 ingredients; bring to a boil. Reduce the heat and cover. Simmer for 1 hour or until the pork is tender.

In a small bowl, combine the cornstarch and the cold water until smooth; add to pork mixture, stirring constantly. Bring to a boil; boil and stir for 2 minutes.

Meanwhile, heat the refried beans; spread beans evenly on the tortillas. Spoon the pork mixture down the center of tortillas; fold in the sides.

Best Green Chili Stew

This is a hearty green chili stew that is great served over rice.

1/4 cup vegetable oil

3 pound beef chuck roast, cut into 3/4-inch cubes

2 onions, chopped

2 cloves garlic, minced

1 (28 oz.) can roma tomatoes, with juice

2 (4 oz.) cans chopped green chili peppers, drained

1 (12 oz.) can or bottle beer

1 cup beef broth

2 teaspoons dried oregano, crushed

1-1/2 teaspoons ground cumin

2 tablespoons Worcestershire sauce

Salt to taste

Ground black pepper to taste

Directions

In a Dutch oven, heat oil over medium heat until hot, but not smoking.

Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.

In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.

Return the meat to the pot with any juices in the bowl and add the tomatoes with juice, chilies, beer, beef broth, oregano, cumin and Worcestershire sauce. Season with salt and pepper to taste.

Bring to a boil and reduce heat. Simmer, partially covered, for 2-1/2 hours or until the meat is tender.

Authentic Mexican Recipes for Green Chili - Green Chili Casserole

Cha...cha...cha...it's chili time!

[http://www.best-chili-recipes.com]

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A spicy casserole featuring ground beef, corn tortillas, cheese and chilies.

1 pound ground beef

8 (6-inch) corn tortillas

1 small onion, diced

1 pound processed cheese food, shredded

1 (4 oz.) can green chili peppers, chopped

1 (10.75 oz.) can cream of chicken soup

1/2 cup milk

Directions

Preheat oven to 325 degrees. Prepare a medium sized casserole dish with nonstick cooking spray.

In a medium skillet, cook the ground beef over medium heat until evenly browned; drain fat.

Place half of the tortillas on the bottom of the prepared casserole dish. Layer on half of the onion, cheese, ground beef and chilies.

Layer with the remaining tortillas, onion, cheese, ground beef and chilies.

In a medium bowl, dilute the soup with the milk; pour over the top of the casserole. Bake for 30 minutes. Sprinkle remaining cheese on top and bake for another 5 to 10 minutes or until cheese has melted.

Green Chili Burritos

A classic burritos recipe featuring green chilies, refried beans and spices.

1 pound boneless pork, cut into 3/4-inch cubes

1 tablespoon olive or vegetable oil

1 (10 oz.) can diced tomatoes and green chilies, undrained

2 garlic cloves, minced

1 cup water

1 cup fresh tomato, diced

1/2 cup onion, chopped

1/4 cup green pepper, chopped

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground cumin

5 teaspoons cold water

1 (16 oz.) can refried beans

10 (6-inch) flour tortillas, warmed

Directions

In a skillet, brown pork in oil over medium high heat; drain.

Add the next 10 ingredients; bring to a boil. Reduce the heat and cover. Simmer for 1 hour or until the pork is tender.

In a small bowl, combine the cornstarch and the cold water until smooth; add to pork mixture, stirring constantly. Bring to a boil; boil and stir for 2 minutes.

Meanwhile, heat the refried beans; spread beans evenly on the tortillas. Spoon the pork mixture down the center of tortillas; fold in the sides.

Best Green Chili Stew

This is a hearty green chili stew that is great served over rice.

1/4 cup vegetable oil

3 pound beef chuck roast, cut into 3/4-inch cubes

2 onions, chopped

2 cloves garlic, minced

1 (28 oz.) can roma tomatoes, with juice

2 (4 oz.) cans chopped green chili peppers, drained

1 (12 oz.) can or bottle beer

1 cup beef broth

2 teaspoons dried oregano, crushed

1-1/2 teaspoons ground cumin

2 tablespoons Worcestershire sauce

Salt to taste

Ground black pepper to taste

Directions

In a Dutch oven, heat oil over medium heat until hot, but not smoking.

Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.

In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.

Return the meat to the pot with any juices in the bowl and add the tomatoes with juice, chilies, beer, beef broth, oregano, cumin and Worcestershire sauce. Season with salt and pepper to taste.

Bring to a boil and reduce heat. Simmer, partially covered, for 2-1/2 hours or until the meat is tender.

Cha...cha...cha...it's chili time!

[http://www.best-chili-recipes.com]

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In the mood for Mexican tonight? Here are three easy recipes that you can use in your crockpot to take care of your Mexican cravings!

Recipe #1 - CROCKPOT CHICKEN STEW MEXICAN STYLE

2 lbs skinless boneless chicken breasts cut into 1 1/2" pieces

4 med russet potatoes, peeled and cut very small

1 (15 oz) can mild salsa

1 (4 oz) can diced green chilies

1 (1 1/4 oz) pkg taco seasoning mix

1 (8oz) can tomato sauce

Mix all ingredients together in crockpot, cook 7-9 hours on low. Serve with warm flour tortillas. You can also served corn with this. It is good mixed in it too.

Recipe #2 - MEXICAN CHILI

2 (15 1/2 oz.) cans red kidney beans, drained

1 (28 oz.) can tomatoes, cut up

1 c. chopped celery

1 c. chopped onion

1 (6 oz.) can tomato paste

1/2 c. chopped green pepper

1 (4 oz.) can green chili peppers, drained and chopped

2 tbsp. sugar

1 bay leaf

1/2 tsp. garlic powder

1 tsp. salt

1 tsp. dried, crushed marjoram

Dash of pepper

1 lb. ground beef

In skillet brown ground beef and drain. In crockery cooker combine all ingredients. Cover, cook on low heat for 8 to 10 hours. Remove bay leaf and stir before serving. Approximately 10 servings and great with corn bread!

Recipe #3 - MEXICAN CHEESE DIP

1/2 pound Velveeta

1 teaspoon Taco seasoning (optional)

1/2 can Ro-Tel Tomatoes with chilies

Cube cheese and place in Crock Pot. Cover and heat 30 to 60 minutes, until melted, stirring occasionally. Stir in tomatoes and seasoning. Cover and continue heating 30 minutes. Serve with tortilla chips or corn chips.

Enjoy!

About the Author: Kara Kelso is the mother of two, and owner of http://www.Idea-Queen.com . For more quick and easy recipes, visit: http://www.idea-queen.com/recipes-for-mom.html

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