This is a very busy June for us. It started with Thatbaby and my birthday. Which went pretty well. As expected, it revolved mostly around him.
I did get to pick the dinner location, and Thatboy got a cake with both our names on it, so not all lost! But with his party the next day, my free time was mostly spent prepping for that.
After our birthdays was his birthday party.
This week is Thatkid's "preschool graduation" and Father's Day.
Pretty much everyone gets celebrated this month!
There are also the minor festivities - end of school year parties, picnics, dinners with friends.
With all these activities, it's good to have a quick and easy dish to bring to occasions. Chips and dip are always a hit. I'm happy with some good ole fashioned salsa and tortilla chips, but I like to step it up a notch if I'm not in my pajamas in the living room.
Thatmom used to throw velveta and salsa together, which is probably the only way I will eat Velveeta cheese. This is almost as easy, but way way healthier. Beans, beef, and tomatoes are simmered together and topped with fresh (real) cheese. The addition of beef makes me feel like this could be a meal on it's own. If you like that sort of thing. You know, for those nights when you're in the living room in your pajamas and feel like maybe you should have more than salsa?
Tex-Mex Beef and Bean Dip (From Cooking Light)
1/2 lb ground sirloin
2 Tbsp no-salt-added tomato paste
1-2 tsp chipotle chile powder
3/4 tsp ground cumin
1 can pinto beans, rinsed and drained
1 can diced tomatoes, undrained
3/4 cup crumbled queso fresco
1/4 cup thinly sliced green onions
3 oz baked tortilla chips
- Cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well and return beef to pan.
- Add tomato paste, chile powder, cumin, beans, and diced tomatoes and bring to a boil. Reduce heat and simmer 5 minutes until thick, stirring occasionally.
- Spoon meat mixture into a serving bowl.
- Top with crumbled cheese and green onions. Serve with tortilla chips.