Mexican Mud

A few weeks ago at a Savoy-Lee wine tasting, I picked up a new cookbook Bone Appetit. Bone Appetit is a charity cookbook with proceeds going to the All-American Mutt Rescue. 

Since book club was Thursday, I wanted a tasty dish that can feed 8 or more. On page 66 I found Brenda Strong's recipe for Mexican Mud. Everyone enjoyed with plenty of leftovers left. This is an easy to make crock pot dish but did not have enough kick for my taste.

If I were to remake this dish, I would substitute 1 pound of sausage for 1 pound of beef. The remaining pound should be locally raised because of their richer flavors. I use ground beef from Sparks Family Farms. I would replace the 15 oz. of stewed tomatoes with 1 can of diced tomatoes plus 1 can of Ro*Tel style tomatoes. I think these substitutions will give the dish the needed heat. I cooked this dish on low for 8 hours instead of 4 which was perfect for those starting dishes before going to work.

Two cups is one serving. Instead of book club, think of this dish as a tailgate or barbecue side dish. Again, this dish feeds 8 with 2 leftovers at 2 cups a piece. You will feed a lot of folks with Mexican Mud. 

Savo brought chips and veggies which was a needed crunch. If you choose not to do chips or veggies, make sure to serve in a soup bowl. 

Overall, the dish was a hit with the girls and perfect for book club. Although we enjoyed, I don't think I will make it again.

Websites:

• Savoy-Lee Winery
• http://savoy-lee.com
• All-American Mutt Rescue
• http://www.allamericanmuttrescue.org
• Velveeta
• http://www.kraftrecipes.com/products/velveeta.aspx
• Sparks Family Farms
• http://grassfedbeefs.com
• Ro*Tel
• http://www.ro-tel.com
• Tabasco
• http://www.tabasco.com

Recipe: Mexican Mud from Bone Appetit by Brenda Strong on Page 66

Ingredients:

• 2 lbs. Ground Beef
• 1 Onion, Chopped
• 1 Pkg. Taco Seasoning
• 3 Cans Refried Beans
• 15 oz. Stewed Tomatoes
• 1 Can Diced Green Chilies
• 3 Tbsp. Tabasco
• 2 lbs. Velveeta Cheese

Brown beef (and sausage) and drain. Add onion and taco seasoning. Put mixture in crock pot and add refried beans. Cut stewed tomatoes in bit size pieces and add to crockpot. (This is where I would substitute diced tomatoes and Ro*Tel) Add green chilies and Tabasco. Cut Velveeta cheese into cubes and add to crockpot. Cook on low for 4 to 6 hours, stirring occasionally.