Part of keeping a Paleo diet (6 days a week of course) means saying a big no to cheese siiiiigh and I’m gonna be completely honest, saying no to cheese is way more painful than saying no to wheat products for me.
Me and cheese definitely don’t get along on a physical level, but on an emotional, psychological level we are BFFs. I’m not saying I’m highly allergic to it or anything, but I’m saying cheese is kind of like that ex we’ve all had, they give you mild indigestion you are better off without them, but miss them sometimes. Fortunately, thanks to my cheat day I can partake in one of my old vices in a big way minus the heartache. This dip popped in my head one day not too long ago when I was having a major hankering for some Mexican food, most especially cheesy beefy burritos and some queso dip with a mountain of chips, mmmm, so I set my sights on making a delicious dip that encompassed all of the aforementioned awesomeness for my cheat day. I’m not patting myself on the back or anything ok maybe a little but the whole burrito as a dip thing was totally accomplished. It’s super cheesy, a little bit spicy a little bit rock n’ roll and the rice really brings the burrito texture to it. This is a cinch to make, so get some tortilla chips and some soft flour tortillas and go to town on this stuff.
Alrighty first make some instant rice and set aside…
In your giant pan, brown some onions…
Throw in your beef to brown…
Starting to get nice and brown…
Throw in your cheese (this is not all of it, I would let it melt then add more)…
Add your tomatoes…
Stir constantly on medium heat until all the cheese melts and it looks like this…
Add your rice and chiles (not pictured, oopsie)…
Stir it all up and everything is well blended…
Then nom nom nom…
Yummy…
- 1 Cup of Instant Rice, Cooked.
- 2 Tablespoons of Olive Oil.
- 1/4 Cup of Onion, Diced.
- 3/4 Lbs of Ground Beef.
- 1 1/2 Pounds of Velveeta Cheese.
- 1 Can of Ro*Tel Tomatoes With Chiles.
- 1 (7 Ounce) Can of Diced Roasted Green Chiles.
- (Optional) Chopped Cilantro as Garnish.
- Cook your instant rice according to the directions and set aside.
- In a large pan on medium heat, heat your olive oil, add your onions while stirring constantly making sure they brown evenly.
- Once the onions are browned, throw in your beef chopping and moving around until evenly browned.
- When the meat is almost all browned add your chopped up cheese and tomatoes, continue to stir until all is melted and well incorporated.
- Now add your rice and chiles and mix it all in evenly and enjoy!
- You don't have to use instant rice, but cooking regular rice can take a hot second, I'm impatient on my cheat day what can I say? 🙂