My hubby called me today and said he would be running a little late getting home, so I figured I should make dinner with the ground beef we had taken out to thaw. I was trying to come up with something quick and simple, and I remembered some Mexican Dip that I had made a few months ago.
As soon as I got home, I turned on the fryer, and sliced some white corn tortillas into sixths. When the temperature was right (around 350), I just threw the tortillas in to fry, and waited. After the oil had done its magic, I pulled out the chips out, added salt, and they were ready to go. Homemade tortilla chips are so good-so much better than buying a bag at the store-and so simple to make! Here they are frying away:
While they were frying, the dip came together really nicely. I fried up about a pound of ground beef with an onion and salt and pepper. When that was done, I drained the meat, then added a can of cream of mushroom, a can of drained rotel, and a can of drained pintos. Last time I made this I didn't drain the rotel or pintos, and thought it was too liquid-y. This time it seemed too dry...maybe next time I'll only drain the pintos. I cooked this up about 5 minutes, pulled it off the heat, and added shredded cheese. It made a great topping/dip for my chips. Yum!