Oct 30, 2012

nacho dip

Life has been a little bonkers lately.  Things like a marathon (or half marathon walk, in my case), seeing sister's new (future) home, grading mountains of exams and compositions, and the continued house hunt have gotten in the way of...life.

Do you ever feel like a chicken running around with its head cut off combined with a recluse?  That's kind of how it's been.  It's been crazy, crazy, crazy, but I still haven't had enough time to stop and visit and enjoy the company of friends and family.

After I down just one more cup of coffee and finish grading these exams, though, life should slow down a bit.  Unless we put an offer in on a house.  Like tonight.  We must subconsciously be enjoying all of this locura.

I can't complain, though.  Things have been going well, and we're (thankfully!) safe from this crazy Halloween hurricane.

Here's a quick, easy dip that you can call dinner when life gets bonkers.  Believe me, I won't tell.

Nacho Dip

  • 8 oz gouda (or whatever cheese you might have), cubed
  • 1/2 c salsa
  • 1 tbsp taco seasoning
  • 3/4 c beef crumbles, frozen
  • 1/2 c milk
  • 2 tbsp flour
Start by cubing the gouda and putting it in a small saucepan over low heat.  Add the salsa, seasoning and beef crumbles.  Stir/whisk the ingredients together until the cheese is melted.  Whisk the milk and flour together in a small bowl.  Add it to the dip, whisking it in well.  Continue to cook until it reaches the desired texture.  Serve warm with tortilla chips or on tacos.

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