1 tbsp concentrated beef bouillon OR 1 dry cube dissolved in the rotel liquid
1 tsp garlic
Step one is to make King Ranch Dip, which is a reworking of King Ranch Beef, which is a beef version of the casserole known as King Ranch Chicken. The extra ingredients and instructions to make it into quesadillas are below this recipe.
Add both cans of soup, the rotel, bouillon, sour cream, garlic, cumin and cheese to a crock pot on warm. Saute the diced onion and peppers for a couple of minutes before adding the ground beef. Add the beef, breaking it down to very small bits as it fully browns, then add it all to the crock and stir. Makes 2-3 quarts.
It does not freeze well so you’ll want to eat it all within a few days. If you want to halve the recipe, use a small onion, just a red bell pepper, a combo chicken/mushroom can, and of course halve the remaining ingredients.
To make quesadillas with this…
1 ounce grated cheese
Large flour tortilla
4 ounces grilled chicken, sliced/diced
King Ranch Dip
Add the cheese to the whole surface of the tortilla and the chicken to half of it, then put it under the broiler for a minute to melt the cheese. Remove, add some King Ranch Dip to the chicken, then fold over and press. Slice into 4 pieces with a pizza cutter.
whogivesafuck69x
I think the dip works much better with beef and the casserole is better with chicken, but a quesadilla will always benefit from both!
3 Comments
King Ranch Chicken and Beef Quesadilla
1 white onion, small diced
1 pound lean ground beef
1 red bell pepper, small diced
1 green bell pepper, small diced
1 can cream of mushroom
1 can cream of chicken
1 can hot rotel
16 oz shredded cheddar
2 Tbsp sour cream
2 tsp cumin
1 tbsp concentrated beef bouillon OR 1 dry cube dissolved in the rotel liquid
1 tsp garlic
Step one is to make King Ranch Dip, which is a reworking of King Ranch Beef, which is a beef version of the casserole known as King Ranch Chicken. The extra ingredients and instructions to make it into quesadillas are below this recipe.
Add both cans of soup, the rotel, bouillon, sour cream, garlic, cumin and cheese to a crock pot on warm. Saute the diced onion and peppers for a couple of minutes before adding the ground beef. Add the beef, breaking it down to very small bits as it fully browns, then add it all to the crock and stir. Makes 2-3 quarts.
It does not freeze well so you’ll want to eat it all within a few days. If you want to halve the recipe, use a small onion, just a red bell pepper, a combo chicken/mushroom can, and of course halve the remaining ingredients.
To make quesadillas with this…
1 ounce grated cheese
Large flour tortilla
4 ounces grilled chicken, sliced/diced
King Ranch Dip
Add the cheese to the whole surface of the tortilla and the chicken to half of it, then put it under the broiler for a minute to melt the cheese. Remove, add some King Ranch Dip to the chicken, then fold over and press. Slice into 4 pieces with a pizza cutter.
I think the dip works much better with beef and the casserole is better with chicken, but a quesadilla will always benefit from both!
You’re a monster, also thank you for this.