- 4 cups grated extra-sharp cheddar cheese
- 1 1/2 cups grated monterey jack cheese
- 1 tablespoon cornstarch
- 1/4 cup whole milk
- 4 ounces pickled jalapeno juice
- 1 bag of tortilla chips
- 1 pound ground beef
- 1/2 cup chopped onion
- 2 teaspoons minced garlic
- 1 15-ounce can tomato sauce
- 2 to 3 teaspoons chili powder
- 1 tablespoon salt
- 1/4 teaspoon black pepper
Pico de Gallo
- 2 medium tomatoes, diced
- 1 onion, finely chopped
- 2 sprigs fresh cilantro, finely chopped
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Protein: 44 g
Carbohydrate: 45 g
Fiber: 6 g
Total Fat: 51 g
Saturated fat: 23 g
Cholesterol: 158 mg
Calcium: 83% DV
Sodium: 2788 mg
Place cheeses in a large saucepan and add milk and cornstarch.
Set over low heat and cook for 10 – 15 minutes.
Keep stirring every so often until mixture with all ingredients is melted and smooth.
Stir in jalapeno juice until you’ve reached your desired thickness.
In a large saucepan or Dutch oven, cook and stir ground beef, onion and garlic until meat is brown and onion is tender.
Drain off fat. Stir in tomato sauce, chili powder, salt, and black pepper.
Bring to a boil; reduce heat. Simmer, covered, for 30 minutes.
Pico de Gallo
Place tortilla chips on a plate, cover with Texas chili, nacho cheese and pico de gallo.
Recipe provided by Legends Hospitality and featured on Eat Like a Cowboy to benefit Fuel Up to Play 60. Donate now to help feed students in need.