Debbies Beef Nacho Cheese Dip Recipes

BEEFY CHEESE DIP

Steps:

• In a large skillet, brown beef and sausage. Drain excess fat.
• In another large skillet, mix green onions, salsa and processed cheese over a low heat. Continue stirring until cheese melts.
• Add meat to the cheese mixture and simmer uncovered until ready to serve.

EASY BEEF NACHO CHEESE DIP

Steps:

• Brown ground beef and add taco seasoning as directed on packet. We usually use a little less water though.
• Chunk the Velveeta and add to crockpot.
• Pour in jar of salsa and add the prepared meat.
• Let melt together in the crockpot, stirring occasionally.
• At times, we have been in a hurry and used the microwave to help speed up the melting process for the Velveeta. Then just add the melted Velveeta to the other ingredients in the crockpot to keep warm and melty for dipping!
• We have also used Mexican style Velveeta and Pepper jack, and it was just as good. Feel free to experiment.

DEBBIES BEEF NACHO CHEESE DIP

Steps:

• Brown beef and drain.
• Add remaining ingredients and simmer on low until hot.
• or keep warm on low in crock pot.
• Serve with corn chips.
• Note: This will get thin if cooked too long. Just let it cool off.
• and it will thicken back up.

CORNED BEEF JERKY

Steps:

• Remove excess fat from the brisket. Slice brisket into 1/8-inch thick slices against the grain. You can freeze the brisket for 1 hour beforehand to make slicing easier.
• Combine brown sugar, coriander, paprika, black pepper, mustard, and garlic powder in a small bowl. Stir until evenly combined.
• Sprinkle brown sugar mixture over the corned beef strips and massage into meat until evenly combined.
• Place strips on the trays of a dehydrator making sure not to overcrowd.
• Set the dehydrator to 155 degrees F (69 degrees C) according to manufacturer's directions. Dehydrate for 2 hours. Flip strips over and dehydrate until desired consistency is reached, about 1 1/2 hours.
• Turn the dehydrator off, remove the lid, and let jerky sit for 1 hour for final drying. Transfer jerky to an airtight container and refrigerate.

BEAN CRUNCHWRAP SUPREME

Steps:

• Place black beans and taco seasoning in a small microwaveable bowl. Stir in taco seasoning. Heat for 30 seconds.
• Place the large tortilla on a clean work surface. Spoon beans in the center. Spread cheese sauce over the beans.
• Place tostada shell on top of the the cheese. Spread sour cream over the tostada. Top with lettuce and tomato.
• Center the small street-size tortilla on top of the lettuce mixture. Tuck and fold the outer large tortilla around the sides and top of the small tortilla until sealed.
• Place sealed side down in a skillet over medium heat and cook for 3 minutes. Using a spatula, flip the wrap and cook 3 minutes more. Serve with taco sauce if desired.