Ingredients

• 1 (12-ounce) can stewed tomatoes with juice
• 4 to 6 cloves garlic
• 3 whole fresh jalapenos
• 1 whole medium white onion
• 2 to 3 tablespoons chopped fresh cilantro
• 4 to 6 fresh Roma tomatoes
• Kosher salt
• Fresh ground pepper
• 1/2 lime, juiced
• 1 1/2 pounds ground beef
• 1 large chopped onion
• 1 or 2 chopped jalapenos
• 1 tablespoon freshly chopped garlic
• Salt and pepper
• 2 pounds velveta cheese, cubed
• 1 can cream of mushroom soup
• 1/4 cup whole milk
• Tortilla chips

Instructions

1. Puree stewed tomato juice only, garlic and 2 jalapenos in a blender or processor. Finely chop the onion, 1 jalapeno, 2 to 3 tablespoons of cilantro and 4 to 6 Roma tomatoes. Roughly chop the stewed tomatoes. Mix all these ingredients in a large bowl. Season with kosher salt, fresh ground pepper and lime juice.;
2. Cook the ground beef, onion, jalapenos, garlic and dash of salt and pepper. Drain excess fat in a small bowl. Add the beef mixture to slow cooker and put on medium setting. Keep hot. Add cubes of cheese, cream of mushroom soup and milk and stir. Next add 2 cups of the salsa mixture to the cheese mixture. Can be kept warm for 1/2 hour or longer. Serve with chips.