SIRLOIN CON QUESO
1 lb. boneless beef sirloin steak, cut into 3/8-inch cubes
1 cup salsa picante
1 can diced tomatoes & green chilies (such as Rotel)
1 cup water or milk
2 lbs. Velveeta cheese spread, shredded
Brown beef cubes in skillet over medium-high heat until no longer pink. Add salsa and simmer on low for 5 minutes.
In a large sauce pan, combine tomatoes and green chilies and water or milk. Bring to a boil. Reduce heat and gradually add cheese, allowing cheese to melt completely.
Add beef mixture to cheese sauce. Serve piping hot in a small crock.