Ingredients
Scale
- 1/2 of a large onion, cut into chunks
- 2 – 3 cloves garlic, peeled
- 4 oz. baby bella mushrooms, cleaned and cut in half
- 1/2 Tablespoon bacon butter (rendered fat from baking bacon) or butter or olive oil
- 1/2 lb. very lean ground meat (beef, venison, chicken or turkey – for vegetarian, substitute 1/2 lb.chopped mushrooms)
- 4 oz, American cheese (something like Velveeta)
- 3 oz. Greek cream cheese (or Neufchatel)
- 1/4 cup salsa (or more, to taste – I like to use my cilantro almond salsa – recipe here)
- 1 1/2 – 2 cups Mexican shredded cheese
- Mixed hot peppers, finely chopped, to taste – jalapenos, serranos, salsa peppers, carrot peppers, habaneros, etc.
Instructions
- Peel the onion and cut into chunks. Peel the garlic. Put both into a mini food processor and pulse a couple times until finely chopped.
- Heat a medium saucepan over medium heat. Add the bacon butter or fat of choice and heat until melted and warmed. Use a spatula to coat the bottom of the pan, then add the onion and garlic and saute until fragrant, soft and translucent.
- Meanwhile add the mushrooms to the food processor and pulse a couple times to chop finely. Add the mushrooms to the pot, cover and let cook for about 5 minutes, stirring occasionally, until the mushrooms are fragrant and soft.
- Move the veggies to the outside of the pan and add the meat to the middle. Stir and cook, cutting the meat into bits with a spatula, until the meat is browned.
- Lower the heat to medium low, add the American and cream cheese in chunks. Stir to mix and let cook until melted, stirring occasionally. Add the salsa and Mexican cheese. Cook until melted. Taste and add mixed hot peppers and/or hot salsa to your liking.
- Serve warm with tortilla chips and enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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Nutrition
- Calories: 199
- Fat: 13.6g