A rich, hearty one-pot meal packed with ground beef, potatoes, vegetables, and a creamy, cheesy base.<\/p>\n
Ingredientes
\nMeat and Dairy<\/p>\n
1 lb lean ground beef<\/p>\n
1 (16 oz) package Velveeta, cubed<\/p>\n
1 cup sharp cheddar cheese, grated<\/p>\n
2\u00bd cups whole milk<\/p>\n
\u00bc cup unsalted butter (\u00bd stick)<\/p>\n
Vegetables and Beans<\/p>\n
1 yellow onion, finely chopped<\/p>\n
4 small potatoes, chopped<\/p>\n
1 red bell pepper, diced<\/p>\n
1 (13.25 oz) can whole corn kernels, rinsed and drained<\/p>\n
1 (13.25 oz) can black beans, rinsed and drained<\/p>\n
1 (4 oz) can green chiles<\/p>\n
Broth and Seasonings<\/p>\n
3 cups low-sodium chicken or beef broth<\/p>\n
\u00bc cup all-purpose flour<\/p>\n
1 tsp garlic powder<\/p>\n
1 tsp cumin<\/p>\n
\u00bd tsp cayenne (optional)<\/p>\n
Kosher salt and freshly ground pepper, to taste<\/p>\n
Bacon bits (optional)<\/p>\n
Instrucciones<\/p>\n
SEE NEXT PAGE<\/p>\n
Instrucciones
\n1. Make the roux
\nIn a saucepan over medium-high heat, melt the butter. Whisk in the flour and cook for 2\u20133 minutes until golden. Gradually whisk in the milk. Season with salt and pepper, remove from heat, and refrigerate until needed.<\/p>\n
2. Brown the beef
\nIn a large stockpot or Dutch oven, cook the ground beef over medium-high heat, breaking it up as it browns. Season with salt, pepper, and garlic powder. Transfer to a plate and discard all but 2 tablespoons of fat.<\/p>\n
3. Saut\u00e9 vegetables
\nAdd onion, potatoes, and bell pepper to the pot. Cook for 10\u201312 minutes until softened. Season with salt, pepper, cumin, and cayenne (if using). Add corn, black beans, and green chiles.<\/p>\n
4. Simmer
\nReturn the browned beef to the pot. Stir in the broth. Bring to a boil, then reduce to a simmer and cook for 15 minutes.<\/p>\n
5. Thicken and melt cheese
\nStir in the roux mixture. Add Velveeta cubes. Cover and cook for 15 minutes until melted and smooth.<\/p>\n
6. Serve
\nServe hot, topped with cheddar cheese and bacon bits if desired.<\/p>\n
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