Prep 10 mins
Cook 25 mins
I just threw this recipe together one night while experimenting with new ideas. It turned out to be delicious, so I wanted to share it. I prefer fresh jalapenos for this recipe, although you can used pickled jalapenos if you prefer. Also, technically you can add the olives at any point after the beef is browned, but I prefer to wait until the end so all the mixing and stirring doesn't tear them into little pieces. The intact slices allow you to actually taste the olives. Makes a great dip or works well as an entree.
- 2 lbs lean ground beef
- 8 ounces Velveeta cheese, cut into 1-inch cubes
- 2 large potatoes, cubed (and enough oil to fry them in)
- 1 cup water
- 1 garlic clove, minced
- 1 (1 ounce) package taco seasoning
- 1 tablespoon cayenne pepper
- 1 tablespoon fresh ground black pepper
- 1⁄4 cup sliced black olives
- 1⁄4 cup diced white onion
- 3 large fresh jalapenos, seeded and sliced
- In an extra large skillet (or wok), brown the ground beef, drain, and place beef back in skillet.
- Add the water, taco seasoning, garlic, onions, cayenne pepper, black pepper, and jalapenos to the beef and allow to simmer over low medium heat.
- In a separate large skillet or deep fryer, begin frying the potatoes.
- When the beef mixture has reduced to the point that most of the water is gone, add the cheese to it.
- Once cheese has melted in beef mixture, mix in the fried potatoes and black olives.