Queso Con Venado de Fallow
- (1) block of Velveeta cheese (cut into 5-6 smaller blocks)
- (1) can of Rotel (mild, original or hot)
- 1lb of ground fallow meat (any venison will work)
- 1 tbs of season salt (we use Tony Chachere’s)
- 1/4 c. of chopped onion
- Tortilla chips
Brown venison in a large skillet. Add seasoning and chopped onions to begin cooking. After browned, drain grease and set aside. Meanwhile, in a large microwave-safe bowl, add cheese blocks and melt for 2 minutes at a time until completely melted (stir to break up chunks between 2 min meltings). Once the cheese is melted into a smooth consistency (usually 8-12 mins), add can of Rotel (juice and all) and stir together. Add browned meat and, again, stir mixture together. Serve hot with tortilla chips for dipping.