Ingredients:

  • 225g ground chorizo or spicy breakfast sausage
  • 225g lean ground beef (90/10)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 450g white American cheese or Velveeta, cubed
  • 225g sharp white cheddar, freshly grated
  • 115g pepper jack cheese, freshly grated
  • 150ml evaporated milk
  • 10 oz can Ro-Tel diced tomatoes and green chilies, undrained
  • 15 oz can black beans, rinsed and drained
  • 160g sweet corn, frozen or canned
  • 30g pickled jalapeños, chopped
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. In a large heavy-bottomed skillet or Dutch oven over medium-high heat, brown the chorizo and ground beef together, breaking the meat into small crumbles.
  2. Add the diced onions and minced garlic to the skillet when the meat is nearly browned. Sauté until onions are translucent and meat is fully cooked. Drain excess grease if necessary.
  3. Reduce heat to low. Add the cubed American cheese and evaporated milk, stirring constantly until the cheese is melted and the base is smooth.
  4. Gradually fold in the freshly grated sharp white cheddar and pepper jack cheese, stirring until completely incorporated and melted.
  5. Stir in the undrained Ro-Tel, drained black beans, corn, and chopped jalapeños. Continue to heat for 3-5 minutes until the mix-ins are warmed through.
  6. Garnish with fresh chopped cilantro and serve immediately, or transfer to a slow cooker on the 'warm' setting for serving.