Do you love Queso? I bet you do and so do we, this is a big requested dip at our house.
It keeps really well for gatherings in the crock pot, doesn't take long to mix up really and tastes delicious
servings
8 TO 10 SERVINGS
total time
2 HOURS 15 MINUTES
INGREDIENTS:
1 pound ground beef
1 yellow onion(finely diced)
1 large(or 2 small jalapeños, seeded and finely minced)
⅔ cup water
2 tablespoons taco seasoning mix(homemade or store-bought)
32 ounces Velveeta cheese(cut into cubes)
20 ounces canned Rotel
DIRECTIONS:
In a large skillet, brown the ground beef and onion over medium heat until the meat is no longer pink. Drain. Add the jalapeños, water and taco seasoning, increase the heat to medium-high and cook, stirring frequently, until the liquid has evaporated. Remove from heat.
In a 4 to 6-quart slow cooker, add the prepared beef mixture, the Velveeta cheese and the cans of Rotel. Stir well and cook on low until the cheese is completely melted, 1 to 2 hours. Keep the slow cooker set to warm to serve during a party, giving the mixture a good stir before serving.
If you have leftovers this freezes really well, or incase you want to make some up ahead of time.
Allow to cool completely, transfer into airtight containers, and keep in the refrigerator for up to 3 days or in the freezer for up 2 months. Thaw and reheat when ready to serve.
dipping corn chips in slow cooker queso dip
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