tortilla chips or soft flour tortillas for serving
Instructions
In a large saute pan over medium-high heat, add the ground beef and sausage. Stir occasionally to make sure it's browning evenly. The meat is done cooking when it's nicely browned and there are no signs of pink when you break open larger pieces. Drain off the excess grease and set aside.
In a small sauce pan, or in a microwave, heat the milk to steaming, do not let it boil.
In a large sauce pan, melt the butter over medium-low heat, don't let if brown. Add the flour and whisk until smooth. Cook for 6-7 minutes, or until the mixtures turns a light, blond color. Slowly add the milk while whisking vigorously and continuously. Once smooth and thickened add the cheese and stir to melt.
Add the cream of mushroom and stir until smooth. Then add the pico de gallo and cooked beef and sausage. Stir to combine and season with salt, if needed.
Serve immediately with tortilla chips or warm soft flour tortillas. Enjoy!
Notes
I use homemade pico de gallo in this recipe, but sometimes it can be found in the refrigerated section of your grocery store, if you'd like to cut back on prep time.