- 25
- 5 mins
- 15 mins
Ingredients
- 1 tsp olive oil
- 1 white onion, finely diced
- 1 packet of Trader Joe’s beef less ground beef (or heirloom beans, if you aren’t a faux meat type)
- 1 Tbsp smoked paprika
- 1 Tbsp ground cumin
- 3/4 cup light beer (I used Corona)
- 2 packages of Daiya Havarti Wedge with jalapeño and garlic, diced in to cubes
- 1 package of Daiya Cheddar Wedge, diced in to cubes
- 3/4 cup red salsa (I use medium hot, chunky salsa, but this is a matter of preference. Use what you like)
- 3/4 cup water to achieve desired consistency
- salt and pepper, to taste
- Legit corn tortilla chips for maximum dippage
- For garnish: Finely-diced green onions, avocado slices, diced purple onion, or anything else you think sounds rad.
Preparation
Step 1
In a saucepan over medium-to-high heat, combine oil, diced onions, beef less ground beef, and coat with spices. Allow to cook for about 5-7 minutes, stirring occasionally until the onions are slightly transparent (we still want them crunchy, so don’t cook them too much) and the spices have permeated the mixture.
Once cooked, add beer and simmer on lower heat for another 5 minutes.
Add cubed Daiya and salsa, stirring occasionally to encourage melting.
Once melted, add water (or additional beer, if you prefer) to achieve desired consistency.
Add salt, pepper, and any preferred spices to taste. I sometimes kick this up a notch with hot sauce or red pepper flakes, but the key is to keep it not too spicy.
Be prepared for total world domination. Cover and store in refrigerator for up to a week. Reheat in saucepan or microwave.
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