Slow Cooker Steak Fajitas

I have a slow cooker for the same reason most people have one: it’s easy. But even though I like easy, I love flavor more. I won’t trade taste for convenience, which is why I really liked these slow cooker steak fajitas. The beef simmers low and slow, taking on the great flavors from onion, peppers and salsa, along with a really fantastic fajita seasoning.

Slow Cooker Steak Fajitas

I topped these slow cooker steak fajitas with a very simple but flavorful sour cream mixture. All you do is take a little sour cream and add chipotles in adobo. In a crunch for time? Just use chipotle salsa instead of chopping chipotles.

The better the salsa you use the better these fajitas will be. Don’t opt for the cheap stuff.

Also try my slow cooker Sloppy Joes.

Slow Cooker Steak Fajitas
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5 from 1 vote

Slow Cooker Steak Fajitas

I won’t trade taste for convenience, which is why I really liked these slow cooker steak fajitas. The beef simmers low and slow, taking on the great flavors from onion, peppers and salsa, along with a really fantastic fajita seasoning.
Course Main
Cuisine American
Keyword crockpot, slow cooker, southwestern, steak
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6
Calories 420kcal

Equipment

Ingredients

For the fajitas

  • 2 pounds beef sliced thin (I used ribeye)
  • 1 red bell pepper sliced thin
  • 1 green bell pepper sliced thin
  • 1 sweet onion sliced thin
  • 20 ounces salsa
  • 2 tablespoons fajita seasoning store-bought or make your own using the recipe below
  • flour tortillas or corn, warmed
  • chipotle sour cream for serving (just mix a tablespoon or so of chopped chipotles in adobo with sour cream)

For the fajita seasoning

Instructions

For the fajitas

  • Turn on your slow cooker, setting the temperature to low.
  • Add the salsa then the remaining ingredients except for the tortillas and topping.
  • Cook for 6-8 hours or until the beef is tender.
  • Serve on warmed tortillas topped with chipotle sour cream.

For the fajita seasoning

  • Combine all ingredients. Store unused portion in an air-right container.

Nutrition

Calories: 420kcal | Carbohydrates: 8g | Protein: 27g | Fat: 31g | Saturated Fat: 12g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 520mg | Potassium: 597mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1140IU | Vitamin C: 45mg | Calcium: 56mg | Iron: 4mg

Nutritional values are approximate.

Mexican Meatloaf

I love meatloaf, and I’m not afraid to make it a little different than what one might consider a traditional meatloaf (though I love that too. Gimme plenty of potatoes and carrots too!). This Mexican meatloaf takes meatloaf to a new spicy, flavor-packed place. There’s absolutely nothing boring about it, that’s for sure, from the tender moist meat mixture, packed with vegetables, to the spicy smoky tomato salsa topping. Is it just as great the next day? Oh, it’s even better!

Mexican Meatloaf

I have a little rule about my meatloaf. I like to keep my vegetables cut a big bigger than most. They don’t need to be cooked until mushy. They need to be a little crunchy, but not a lot crunchy. I don’t want to the vegetables to get lost in the this fantastic Mexican meatloaf meatiness.

I love chipotles in adobo sauce. They aren’t too particularly hot, but the smokiness adds a great flavor to just about any dish.

Also try my delicious barbecue meatloaf.

Mexican Meatloaf
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4 from 1 vote

Mexican Meatloaf

This Mexican meatloaf takes meatloaf to a new spicy, flavor-packed place. There’s absolutely nothing boring about it, that’s for sure, from the tender moist meat mixture, packed with vegetables, to the spicy smoky tomato salsa topping. Is it just as great the next day? Oh, it’s even better!
Course Main
Cuisine American
Keyword meatloaf, Mexican
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8
Calories 680kcal

Ingredients

For the meatloaf

  • 2 tablespoons olive oil
  • 1 cup onion chopped
  • 2 medium carrots chopped
  • 2 ribs celery chopped
  • 2 cloves garlic minced
  • 2 pounds ground beef
  • 1 pound Mexican chorizo removed from casing, crumbled
  • 2 poblano chiles roasted, peeled, chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon cayenne pepper
  • 4 eggs beaten
  • ½ cup ketchup
  • ½ cup sour cream
  • 1 cup bread crumbs

For the salsa

Instructions

  • Preheat oven to 375 F.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the onion, carrots and celery and cook until just starting to soften, 8-10 minutes.
  • Add the garlic and cook another 1 minute. Remove from heat and let cool.
  • Transfer the vegetables to a large bowl. Add the ground beef, chorizo and the roasted poblano.
  • In a separate bowl combine the salt, pepper, cayenne, ketchup, and sour cream.
  • Add mix to the meat mixture. Add bread crumbs and mix everything together. Thoroughly. Using your hands. Don’t be shy.
  • Spray x 9″ x 13″ pan with non-stick spray.
  • Add meat and form into a loaf.
  • Place into the oven and bake until the meat reaches 165 F, 60-90 minuets.
  • Remove from the oven and let rest 10 minutes before slicing. Serve topped with the salsa from below.

For the salsa

  • Add the canned tomatoes, onion, garlic, and serrano peppers to a blender and pulse until chunky.
  • Transfer to a skillet over medium heat and add the brown sugar, chipotle peppers and adobo sauce and mustard.
  • Simmer until thick then season with salt.

Nutrition

Calories: 680kcal | Carbohydrates: 38g | Protein: 34g | Fat: 43g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 1196mg | Potassium: 643mg | Fiber: 3g | Sugar: 21g | Vitamin A: 3558IU | Vitamin C: 30mg | Calcium: 114mg | Iron: 4mg

Nutritional values are approximate.

Deconstructed Mexican Style Corn

Now, if it was summer I certainly would’ve made this deconstructed Mexican style corn using peeled fresh corn-on-the-cob. But, sadly, it’s not summer. So I had to go with Plan B: use up some of the fantastic sweet corn I put up for winter. I didn’t char the corn, which really is a must to make this authentic street-style, but that’s ok. The dish is absolutely delicious none-the-less. It tastes and feels like summer, thanks mostly to the citrus. And it has just a little kick, which it needs to offset the sweetness of the corn.

Deconstructed Mexican Style Corn

Mayonnaise in corn may seem odd, but it makes the corn wonderfully creamy, but with a little tang that you wouldn’t get with something like cream. Every bite of this deconstructed Mexican style corn has that bit of tang. It’s refreshing and different.

Also try my slow cooker chili cheese corn.

This recipe is based on a recipe from Chris Santos.

Deconstructed Mexican Style Corn
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4 from 1 vote

Deconstructed Mexican Style Corn

The dish is absolutely delicious. It tastes and feels like summer, thanks mostly to the citrus. And it has just a little kick, which it needs to offset the sweetness of the corn.
Course Side
Cuisine Mexican
Keyword corn, Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 408kcal

Ingredients

  • 6 ears corn or about 4 cups of kernels
  • ½ red onion minced
  • 1 tablespoon vegetable oil
  • ¾ cup cotija cheese crumbled, divided (I substituted feta)
  • ¾ cup mayonnaise
  • 1 teaspoon chipotle powder divided
  • Kosher salt
  • 2 tablespoons cilantro chopped
  • 2 limes zested

Instructions

  • If you are using corn-on-the-cob, roast the corn on a grill or under the broiler. Let cool and then cut the kernels from the cobs.
  • If you are using corn kernels, you can roast them first on a sheet pan under the broiler, but keep an eye on them so they do not burn. Stir occasionally.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the onions and saute for 5 minutes.
  • Add the corn and saute for another 5 minutes.
  • Reduce heat to low and stir in half of the cheese, the mayonnaise and 1/2 teaspoon of chipotle chile powder. Season with salt to taste.
  • Serve sprinkled with the remaining cheese and chipotle chile powder, along with the chopped cilantro.

Nutrition

Calories: 408kcal | Carbohydrates: 7g | Protein: 5g | Fat: 41g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 590mg | Potassium: 94mg | Fiber: 1g | Sugar: 3g | Vitamin A: 329IU | Vitamin C: 11mg | Calcium: 158mg | Iron: 1mg

Nutritional values are approximate.

Bacon-Wrapped Mexican Potatoes

Boy, crispy bacon… spicy Mexican chorizo sausage… cheese… I could actually just have these bacon-wrapped Mexican potatoes for dinner. By themselves. Nothing else. Just give me a platter of them and check on me in 15 minutes to see if I need more. Well, not ‘if’. Go ahead and bring me some more. They’re like grilled potato skins taken to a whole new level. There is so much flavor packed into every bite. What a happy day it was when I first made them!

Bacon-Wrapped Mexican Potatoes

Chorizo Adds Lots of Flavor

I love the spicy kick from chorizo in these bacon-wrapped Mexican potatoes. But, if you don’t, you can easily change these potatoes up to be a little more mellow by making them Italian-style. Substitute crumbled cooked mild Italian sausage for the chorizo, mozzarella for the queso fresco, and sour cream for the crema. Excellent! You’ll want to make a big batch and serve them as appetizers at your next party!

I recommend that you use a grill basket when making this dish. It makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!

Also try my grilled volcano potatoes.

This recipe was inspired by a recipe from Aida Mollenkamp.

Bacon-Wrapped Mexican Potatoes
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4 from 1 vote

Bacon-Wrapped Mexican Potatoes

Boy, crispy bacon… spicy Mexican chorizo sausage… cheese… I could actually just have these bacon-wrapped Mexican potatoes for dinner. By themselves. Nothing else.
Course Side
Cuisine American
Keyword grilled, potatoes
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 20 potatoes
Calories 214kcal

Ingredients

Instructions

  • Preheat your oven to 425 F.
  • Brush potatoes with oil and season with salt and pepper. Place on a foil-lined baking sheet and roast until tender, 20-30 minutes. Remove and let cool.
  • Fire up your grill for indirect cooking (you can also make these in the oven, so keep your oven going if you’re going to cook these indoors).
  • Meanwhile, crumble the chorizo into a medium skillet over medium-high heat. Cook until browned. Remove from heat. Note: You want to get the chorizo fairly well crumbled. If you are having trouble doing so, just let the cooked chorizo cool a bit then pulss a few times in a food processor.
  • Cut just enough of the bottom of each potato so that they can stand up straight. Then cut just enough off the top so you can scoop them out. Take a small mellon baller or spoon and spoon out the insides.
  • In a bowl combine the chorizo and cheese and spoon into each potato.
  • Wrap a halved piece of bacon around each potato and secure with a toothpick.
  • Place on the grill over indirect heat and cook until the bacon starts to crisp, about 20 minutes, or bake in the oven at 425 F.
  • Serve topped with a small dollop of Mexican crema or cream cheese and garnish with green onions or cilantro.

Nutrition

Calories: 214kcal | Carbohydrates: 28g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 207mg | Potassium: 799mg | Fiber: 3g | Sugar: 2g | Vitamin A: 101IU | Vitamin C: 15mg | Calcium: 35mg | Iron: 1mg

Nutritional values are approximate.

Enchilada Chicken Wings

Visit my other site, For The Wing, for all things chicken-wing!

Oh yum! Mexican-inspired chicken wings with kicked up easy Ranch dressing! I loved these enchilada chicken wings so much I had to make them two days in a row. The wings by themselves are fantastic. You could serve them dry, without the sauce but the sauce will remind you of traditional wing sauce with a great south-of-the-border twist.

Enchilada Chicken Wings

I prefer to make my own taco seasoning mix, but you can of course use pre-made. For these enchilada chicken wings you’ll want to use a seasoning that is fairly fine in texture. You don’t want any big chunks of spice on your wings. First, it might burn when you cook the wings. Second, no one wants to bite into a big chunk of… .something.

I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Enchilada Chicken Wings
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5 from 1 vote

Enchilada Chicken Wings

Oh yum! Mexican-inspired chicken wings with kicked up easy Ranch dressing! I loved these enchilada chicken wings so much I had to make them two days in a row. The wings by themselves are fantastic.
Course Appetizer
Cuisine American
Keyword southwestern, wings
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 6
Calories 501kcal

Ingredients

Instructions

Nutrition

Calories: 501kcal | Carbohydrates: 2g | Protein: 30g | Fat: 41g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 713mg | Potassium: 267mg | Fiber: 1g | Sugar: 1g | Vitamin A: 327IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 2mg

Nutritional values are approximate.

Mexican Charred Corn Hot Dog

Wow, I just had no idea how much we would both love this Mexican charred corn hot dog. It has such a wonderful combination of tastes, from the bite of the onion, to that great sweetness you get from roasted corn, fantastic citrus lime mayonnaise, all served over a grilled all-beef hot dog. Topped with crumbled Cotija cheese! These dogs were an absolute treat!

Mexican Charred Corn Hot Dog

Mexican charred corn hot dogs are light and refreshing, the perfect dogs for a sunny day. If fresh corn-on-the-cob is no longer available in your area, you can use canned or frozen corn kernels. Drain them first and pat dry so that they roast well. Pour the kernels out onto a baking sheet and place under the broiler just long enough for them to start to char. It won’t take long, so don’t walk away and ignore them. Give them a stir or two as they roast to make sure they are charred evenly.

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

You’ll want to also try my loaded Mexican hot dogs.

Mexican Charred Corn Hot Dog
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4 from 1 vote

Mexican Charred Corn Hot Dog

Wow, I just had no idea how much we would both love this Mexican charred corn hot dog. It has such a wonderful combination of tastes.
Course Main
Cuisine American
Keyword hot dogs, Mexican
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings
Calories 298kcal

Ingredients

Instructions

  • Fire up your grill.
  • Brush the corn with the oil and place over direct heat. Cook until charred on all sides, about 20 minutes. Remove from heat and let cool slightly.
  • Meanwhile, cook the dogs and toast the buns as desired.
  • Cut the kernels from the corn. Place in a bowl and stir in the green onions.
  • Combine the mayonnaise and lime juice. Season with salt and pepper.
  • Slather hot dog buns with the mayonnaise.
  • Top with the dogs.
  • Add the corn and green onion mixture.
  • Sprinkle with Cotija cheese and chili powder, if using.

Nutrition

Calories: 298kcal | Carbohydrates: 30g | Protein: 9g | Fat: 16g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 566mg | Potassium: 143mg | Fiber: 1g | Sugar: 3g | Vitamin A: 69IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 3mg

Nutritional values are approximate.

Loaded Mexican Hot Dogs

Yes, under all those toppings lies a big ole grilled all-beef dog. My loaded Mexican hot dogs are not for the faint of heart. You pick it up and you don’t set it down until it’s all gone. Every bite is crazy good. Tons of cheese. Fresh avocado. Crunchy red onion, Briny black olives. Sharp green onions. And a great twist: grilled lime squeezed on top for a fresh citrus hit. We loved these dogs.

Loaded Mexican Hot Dogs

I served these loaded Mexican hot dogs with a side of some just-as-crazy-good bean dip and some warmed tortilla chips. It was the perfect dinner basket!

Also give my Mexican charred corn hot dogs a try!

Loaded Mexican Hot Dogs
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4 from 1 vote

Loaded Mexican Hot Dogs

Yes, under all those toppings lies a big ole grilled all-beef dog. My loaded Mexican hot dogs are not for the faint of heart. You pick it up and you don’t set it down until it’s all gone.
Course Main
Cuisine American
Keyword hot dogs, Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 1416kcal

Ingredients

  • 6 ¼ pound hot dogs
  • 1 lime cut into 6 wedges
  • 6 hot dog buns
  • cup queso fresco shredded
  • cup taco cheese shredded
  • cup Mexican cheese shredded
  • 1 handful black olives chopped or sliced
  • ¼ cup red onion diced
  • 1 large avocado chopped
  • 3 green onions chopped

Instructions

  • Fire up your grill and cook the hot dogs. Place the lime wedges on the grill and get them lightly charred.
  • Toast the buns as desired.
  • Place dogs in buns.
  • Combine the three cheeses in a bowl then sprinkle on top of the hot dogs.
  • Add remaining ingredients. Serve with lime wedges for squeezing over the dogs.

Nutrition

Calories: 1416kcal | Carbohydrates: 114g | Protein: 59g | Fat: 82g | Saturated Fat: 29g | Trans Fat: 1g | Cholesterol: 229mg | Sodium: 3638mg | Potassium: 965mg | Fiber: 4g | Sugar: 4g | Vitamin A: 265IU | Vitamin C: 9mg | Calcium: 323mg | Iron: 13mg

Nutritional values are approximate.

Mexican Bean Dip on the Char-Broil Big Easy

I love a spicy bean dip. Served up with a big ole bowl of warmed tortilla chips. Melted cheese, refried beans, spicy sausage, and lots of heat. I made this Mexican bean dip on the Char-Broil Big Easy in no time at all. You can make it in your oven too, just as easily. But making it outdoors is so much more fun!

This dip is not shy on heat. You can tone it back by using regular chorizo instead of hot (or substitute ground beef or sausage) and skipping the jalapenos.

Mexican Bean Dip on the Char-Broil Big Easy

Disposable mini meatloaf pans are great for cooking up dishes like this Mexican Bean Dip on the Char-Broil Big Easy. You can fit 4 of them on the cooker at once if you use the Big Easy Bunk Bed basket. That’s enough to feed a small crowd for sure.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

Mexican Bean Dip on the Char-Broil Big Easy
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5 from 1 vote

Mexican Bean Dip on the Char-Broil Big Easy

I made this Mexican bean dip in no time at all. You can make it in your oven too, just as easily.
Course Appetizer
Cuisine American
Keyword Big Easy, Char-Broil, dip
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Calories 122kcal
Author Mike

Ingredients

Instructions

  • Crumble the sausage into a large skillet over medium-high heat. Cook until almost done.
  • Add the onion and garlic and continue cooking until the meat is done.
  • Stir in the beans, cumin and oregano. Remove from heat.
  • Fire up your Big Easy (or preheat your oven to 350 F if cooking in the oven).
  • Divide the meat mixture between the pans.
  • Divide the hot jalapenos and taco sauce between the pans.
  • Place into the Big Easy or oven and cook for 10 minutes.
  • Add cheese to the tops of the dips and cook for another 10-15 minutes or until hot and bubbly.
  • Top with olives and green onion and serve with warm tortilla chips.

Notes

If cooking in the oven use a 9″ x 9″ baking dish instead of the aluminum pans.

Nutrition

Calories: 122kcal | Carbohydrates: 1g | Protein: 8g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 42mg | Sodium: 808mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 366IU | Vitamin C: 15mg | Calcium: 107mg | Iron: 1mg

Nutritional values are approximate.

Slow Cooker Mexican Chicken

Incredible flavor. Incredibly tender. Fantastic aroma. This slow cooker Mexican chicken has knocked my long-time easy go-to beef taco mixture off the podium and replaced it at #1. And rightfully so.

This is the perfect mixture for tacos, nachos, burritos, chimichangas, you name it. Anything. Heck you can throw it on a bun and serve it as a sandwich. Or add it to a grilled cheese sandwich for something totally different.

Slow Cooker Mexican Chicken

I prefer using fire-roasted green chiles and tomatoes in dishes like this slow cooker Mexican chicken. The roasting adds so much more flavor to the vegetables. I leave it up to you if you want to drain the tomatoes. I added the juices in since I wanted to make sure the chicken stayed very moist. You can keep the juices and actually eat this as a soup. Just add some cheese and tortilla strips, and maybe a dollop of sour cream.

Slow Cooker Mexican Chicken
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4 from 1 vote

Slow Cooker Mexican Chicken

This is the perfect mixture for tacos, nachos, burritos, chimichangas, you name it. Anything. Heck you can throw it on a bun and serve it as a sandwich. Or add it to a grilled cheese sandwich for something totally different.
Course Main
Cuisine American
Keyword chicken, crockpot, Mexican, slow cooker
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8
Calories 338kcal

Equipment

Ingredients

Instructions

  • Rub the chicken with the oil and place into a slow cooker set on low.
  • In a large bowl stir together the remaining ingredients. Pour over the chicken and cover.
  • Cook for 7 hours, stirring occasionally.
  • Carefully remove chicken (it should be falling apart tender at this point) to a cutting board and shred or chop as desired.
  • Return to the slow cooker and cook another hour, stirring occasionally.
  • Depending on the dish, you may want to drain the chicken before using.

Nutrition

Calories: 338kcal | Carbohydrates: 19g | Protein: 49g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1442mg | Potassium: 1032mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1037IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 2mg

Nutritional values are approximate.

Green Chile Mac and Cheese Stew

Oh my goodness. There’s just about every taste I love in one bowl. I could eat this green chile mac and cheese stew all day long. Spicy Mexican chorizo. Beefy broth. Tomatoes with chiles. Beans. All with a lot of kick. This is not a wimpy savory bowl of stew here. Nope, it’s not for the faint of heart (or stomach). But it is the perfect dish for a cold day. It’s gonna warm you up for sure!

Green Chile Mac and Cheese Stew

Just about any cheeses can be used in this green chile mac and cheese stew, but I kept the spicy theme going and topped it with a freshly shredded habanero jack cheese. There’s nothing wimpy about it. This dish has some serious kick in each every spoonful!

I like to use my good ole trusty Dutch oven to make this stew and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

For a nice twist, substitute a can of fire-roasted diced tomatoes for the tomatoes with chiles.

Also try some Chet’s Truckers stew.

Green Chile Mac and Cheese Stew
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5 from 1 vote

Green Chile Mac and Cheese Stew

Oh my goodness. Just about every taste I love in one bowl. I could eat this green chile mac and cheese stew all day long. 
Course Main
Cuisine American
Keyword stew
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 365kcal

Ingredients

Instructions

  • Crumble the chorizo into a large pot over high heat. Cook until done.
  • Add the onion. Cook until tender, 5 minutes.
  • Stir in the beef broth, tomatoes, beans, chili powder, and pepper flake.
  • Bring to a boil.
  • Add pasta, stir and reduce to a simmer. Simmer for 7-8 minutes or until the pasta is al denta.
  • Add the green chile sauce and Velveeta. Cook until the cheese is completely melted, stirring occasionally.
  • Serve garnished with Habanero Jack cheese and chopped fresh cilantro.

Nutrition

Calories: 365kcal | Carbohydrates: 30g | Protein: 19g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 1323mg | Potassium: 295mg | Fiber: 2g | Sugar: 5g | Vitamin A: 879IU | Vitamin C: 2mg | Calcium: 188mg | Iron: 1mg

Nutritional values are approximate.