1/15oz red gold mild tex mex petite diced tomatoes & Chile's
1 medium onion sliced
3 oz. Velveeta Cheese
2 to 4 tbsp. Homemade salsa depending how spicy you want it add more or less
1 tbsp. oil
1 tsp. Garlic salt
1 tsp. Onion powder
1/2 cup milk
Heat the oil in a skillet, add the onion and fry until soft and translucent once this step is done you add your can of tomatoes and green chile boil until you see the juices reduce a bit then add the rest of the ingredients, keep on mixing until the cheese melts, lower heat and simmer for 10 minutes stirring occasionally.
If to watery add a bit more cheese and continue to simmer, the longer it simmers the thicker the sauce.
Now that the sauce is cooked set aside.
Fry up some sausage once cooked add as much Cheesey salsa ranchera you want, in another pan add Cheesey salsa ranchera and some chicharrones (pork skins) mix add more or less depending how soft you want the chicharrones coo for 3 minutes stirring until all sauce is absorbed, in a bowl add your warm cooked pinto beans add Cheesey salsa ranchera and mix, for potatoes cook until tender then add Cheesey salsa ranchera mix and cook for an additional 2 minutes and that's it, you can serve this Cheesey salsa ranchera with just about anything you like, don't forget your tortillas Mmmm I'm digging in!!!
A little taste of South Texas Comfort Food from yours truly
♡Mama in The Kitchen♡
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