Viva ala Fiesta Dip

Because every April marks the celebration of Fiesta here in San Antonio, it is fitting that this dip bears it's name.  It's great for any party! We make it on Superbowl Sunday as part of our traditional fare.  For an extra flavor, here in San Antonio we have the Culebra Meat Market.  From them I buy their ground marinated Asada and it makes it so yummy.  You will need to eliminate the salt however, but keep the McCormack's seasoning as it makes it really good.

 

Ingredients:
1 lb ground beef
1/2 onion finely chopped
1 can cream of mushroom soup
1 can cream of chicken soup
2 1/4 c enchilada sauce (canned or you can make homemade)
1 lb Velveeta Mexican cheese cubed
1 small can chopped jalapenos (in the ethnic aisle at your grocery store)
2 cloves freshly minced garlic
1 1/2 tsp McCormacks Mediterranean Sea Salt
salt and pepper to taste

Directions:
Saute the beef in a large heavy skillet with the fresh garlic until browned. Drain the fat. Add the onion and soups, stirring often until the mixture is hot and well blended. Gradually add the cheese allowing the cubes to melt before adding more. Add the jalapenos and remaining seasoning.  Reduce heat to low and cook for an additional 4-5 minutes.  Serve immediately.  Too keep warm, transfer to a crock pot.