Ingredients
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1 tsp ground cumin
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1/2 tsp onion powder
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1/2 tsp garlic powder
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1 (12 oz) Heritage Finely Sliced Ribeye
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2 tsp vegetable oil
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12 oz American cheese or cheese product, cut up
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1/2 cup jarred salsa
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1/2 cup mild or hot pickled jalapeno slices, drained and finely chopped
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1 (9 oz) bag tortilla chips
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1 medium tomato, finely chopped
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1/4 cup chopped fresh cilantro
Steps
1
In a small bowl, combine the cumin, onion powder, and garlic powder. Cut any longer pieces of the rib eye into halves.
2
In a 12-inch skillet, heat the oil on medium-high. Add beef to skillet. Season with salt. Cook 3 min., until mostly browned, stirring once. Sprinkle with the spice mixture and cook another 2–3 min., until cooked through.
3
In a medium microwave-safe bowl, combine the cheese, salsa, and pickled jalapeño. Cover with vented plastic and microwave 4–5 min., until melted, stirring once after 2 min.
4
Meanwhile, on a large platter, arrange the chips in an even layer. Drizzle half of the cheese mixture over chips. Using tongs or slotted spoon, scatter beef over cheese. Drizzle with remaining cheese mixture. Sprinkle the tomato and cilantro on top.
