Creamy Tacos, y'all

Hey foodies, HB here.

If you've lived in the south for any number of years, you've likely heard of creamy tacos. I was first introduced to them during college and later found a recipe for them in the cookbook my childhood church compiled. Heaven help, they are dang good, but so full of some seriously random and processed ingredients. So, like any food-loving fool, I came up with a way to make them on my own, sans brick chili and Velveeta (i.e. my first love).

I must warn you that creamy tacos are not what they seem. They are basically nachos/taco salad/divine. Read the recipe, buy the goods and make someone happy. I wish I had a picture of the completed masterpiece. This boring old recipe will have to do. :)

Creamy Tacos, unprocessed, unrefined, full of gas-giving life
3 pounds ground beef
3 cans rotel
3 cans ranch style beans (you could make 'em from scratch, recipe here, I encourage you to be like me and punish your inner perfectionist by buying them in the can) .
2 blocks cream cheese
3 cups shredded cheddar
1 quart heavy cream
2 tablespoons garlic powder
3 tablespoons chili powder
1-2 tablespoons onion powder
1-2 teaspoons red pepper
1 tablespoon salt
2-3 tablespoons cumin

So, get your meat in a huge pot and start it to browning. Then, cover the meat in all those delish spices while it's browning. Start on the low end of quantity with the spices, bc you can always amp it up at the end. Once the meat is browned, push meat to the side of the pan and scoop out most of the fat as it collects on the other side (tip your pan to the side without meat). Then, add the cream cheese and cheddar, stir till they melt and are blended well. Throw in the rotel, beans and gradually add the cream. Heat the mixture slowly and taste and correct seasoning as you like. Heat all this yummy goodness and serve it over lettuce and tortilla chips, top with salsa, sour cream, guacamole, whatever floats your boat. Enjoy! This will serve roughly 100 people. Just kidding, more like 15.