This is a quick beef and cheese mixture that is quite versatile.  It works great on top of nacho, as a warm dip, or with a pasta noodle for a quick beefy mac and cheese.  It has a nice smoky heat to it, which can be upped by increasing the chili powder and/or paprika.

1 lb         Ground beef

1 tbsp    Vegetable or Canola Oil

1              Large shallot – minced fine

4              Cloves garlic – minced fine

1 tbsp    Worcestershire

1 tbsp    Kitchen Bouquet

1 tsp      Chili Powder

1 tsp      Smoked Paprika

salt & pepper to taste

1 lb         Velveeta – cubed (1/2 block of Velveeta)

1 cup     Salsa

 

Heat oil in a large pan over medium high heat

When shimmering, add ground beef to pan.  Break up with a wooden spoon, and continue to mix while cooking until it is broken up into small bits and no longer pink

Remove hamburger from pan with a slotted spoon, place in heat proof bowl

Drain fat from pan, add 2 tbsp of rendered fat back to pan – reduce heat to medium

Add shallots to pan, and stir frequently until softened and translucent, about 4-5 minutes

Add garlic and stir just until fragrant, about 1-2 minutes

Add hamburger back to pan, and then all of the spices, stir well to combine.

Turn heat to medium low

Add Velveeta and salsa to pan, stirring constantly until cheese is melted and everything is well combined

Season with salt and pepper to taste

Serve warm over nachos, or use in any creative way you can think of!  Leftovers can be re-heated gently in a small pan when needed.