I was in the mood for some Mexican flavors. Being the cheap person that I am, I purchased the Ground
Turkey and Ground Turkey Italian Sausage, instead of Ground Beef and Pork Italian Sausage.
The ingredients are similar to my post on August 3, 2019. However, it seems like this was a lot easier to cook. Less ingredients and less steps = Less Work!
INGREDIENTS:
- Ground Turkey, recommended: Festive, 1.0 lbs
- Ground Turkey Italian Sausage, recommended: Festive, 1.0 lbs
- Pork Chorizo, recommended: Cacique, 10 oz.
- Taco Seasoning, recommended: Williams, 2.5 oz (2 packages)
- Fiery Tasty Seasoning Mix, recommended: McCormick, 1 oz.
- Hot Diced Tomatoes with Habaneros, recommended: Rotel, 10 oz.
- Petite Diced Tomatoes, Petite with Jalapeno and Habanero, recommended: Del Monte, Two 14.5 oz. cans
- Cheese Pasteurized Mexican with Jalapeno, recommended: Velveeta, 32 oz.
- Salsa Verde (or Cool Ranch) Tortilla Chips, recommended: Doritos, 5 to 7 per person or more
- Seasoning Blend, frozen with onions, celery, red peppers, green peppers, and parsley flakes, recommended: Great Value, 10 oz.
- Jalapeno peppers, diced, recommended: Great Value, 4 oz.
- Cola or soda to thin out, to your preference, recommended: Coca Cola, ½ to 1 cup
- Avocado, diced, suggested: Haas, 1 Jumbo
- Sour Cream, recommended: Daisy, a dollop
- Slow Cooker Liner, recommended: Reynolds Kitchens, 1 Regular Size (fits 3 – 8 quarts)
INSTRUCTIONS:
- Freeze the Velveeta Cheese for 30 minutes (the foil only, not the box).
- Combine Ground Turkey, Italian Ground Turkey and Pork Chorizo in the same skillet that you will cook it in. No extra bowl to clean – Woot! I turned it 10 minutes, 10 minutes, then 5 minutes, so it was brown, about the same time as the freezer cheese.
- Put the slow cooker liner in the crock pot and to that add the Hot Diced Tomatoes by Rotel
- Cut the cheese into 8 pieces (I cut through the foil) and top the tomatoes with the cheese chunks. I added about a half cup of Cola on top of the cheese chunks.
- Drain the meat grease; I used the empty Rotel can to dispose of the grease.
- Add the Williams Taco Seasoning on top of the cheese chunks
- Add the drained meat on top of the Taco seasoning
- Add the frozen Seasoning Blend (onions, peppers, etc.) on top of the meat
- Add the Fiery Tasty Seasoning on top of the onions
- Add 2 cans of Petite Diced Tomatoes on top.
- Cook on low for 4 hours; stir to combine after 2 hours. At this point, you can add additional Cola, depending on your thickness preference. I used about 1 cup.
- After 4 hours, add the can of diced Jalapeno Peppers. I like it hot, so I included the juice. Combine and stir.
- I diced the Avocado and placed it on top.
- I crushed some Dorito Tortilla chips and put that on the top.
- Then I added a dollop of Daisy Sour Cream.
- Top with Sour Cream dollop and enjoy with Doritos Salsa Verde or Ranch!
I haven’t had Rotel in quite some time. And this was so good; I could not stop eating it. I hope that you will give this cooking method or cooking suggestions a try. Enjoy!
Check out the sample and get your copy here: Audible.com The Vampire Dancer Saga Part 4 Audiobook
The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at Audible.com and iTunes (click the word Audible or iTunes to open link to store).
PAPERBACK BOOKS BY SHALIMAR ALI:
The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)
The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)
The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)
The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)
Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)
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