Beefy Rotel Cheese Dip
1 lb Velveeta
1 can Rotel tomatoes and chilies
1/2 cup sour cream
1 cup prepared taco or chili flavored ground beef
In microwave safe bowl, add cheese and Rotel tomatoes. Nuke until cheese is fully melted, stirring once or twice. Remove from microwave and add sour cream. Stir; then add the cooked ground beef. Serve with your choice of chips or other dipper.
Chips shown in pic above: Fried low carb tortilla triangles. Frying them instead of baking them made them crispier. I cut the tortillas into chip size triangles as best as I could, then pan-fried in about a 1/2″ of oil until golden brown. As I drained them on paper towels, I sprinkled with a touch of salt.
These are made using low carb tortillas. No non-low carbers complained. This is a very tasty dish and higher carb low carb treat. 🙂
I followed no particular recipe, just tried to use lower carb ingredients.
Enchilada sauce or crushed tomatoes
Low Carb tortillas
Mexican blend cheese, shredded
Brown the ground beef and onion. Drain; add the enchilada seasonings and sauce (follow package instructions if using a prepackaged seasoning blend). Simmer beef mixture. Spoon 2-3 tablespoons of beef into tortillas, roll up, place into 9 x 13 dish, sprinkle with shredded cheese and bake at 375 º until the cheese is melted and bubbly.
For the Enchiladas with a side of Caesar Salad, Lime, Avocado, Rotel Cheese dip and LC baked tortilla chips, see my low carb page here.
Posted in Low Carb Recipes, Main Dishes, Party Treats
Tagged cheese, chips, dip, enchiladas, low carb, mexicali, mexican, rotel, tex mex