This recipe originally comes from the North Dakota Beef Commission. In the early 90's, one of my co-workers, Ina, made this for us at work. She had added just two items and doubled the recipe for the work potluck.
I also like to add a little extra mozzarella just because.
Here's the original recipe:
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Make note that the recipe calls for teaspoons of butter instead of tablespoons ( I have no idea what would happen, but Ina underlined it on the recipe)
Here's the two items Ina added. It adds a really nice PIZZAZ and I suppose you could say changes it from Italian to Mexican.
-- 1 can (7-3/4 oz) of Marca El Pato brand Jalapeno Salsa
-- Add some "nacho sized" jalapeno slices on top of the cheese before baking (this picture doesn't have the sliced jalapenos on top.)
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