- In a Sauté pan caramelize the diced onions over a medium heat with 1 tablespoon of oil. Add the canned diced tomatoes and continue to cook down any excess liquid.
- Add the ground beef and cook thoroughly until no longer pink and most liquid is cooked off.
- In a separate bowl combine the cream and Sun-Bird Mongolian Beef Seasoning.
- In a slow cooker combine beef, cream and processed cheese. Cook on low for an hour to infuse flavors. Serve with chips.
Note: If the queso seems too thick add ¼ – ½ cup warm cream or milk to the slow cooker.