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!
- 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)
- 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
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)