Queso dip is one of my favorite snacks at get-togethers. I simply cannot get enough. More often or not the dip is a variation of the same recipe - much the same as my recipe, however I feel that my addition of taco meat adds a nice punch to the queso. With less than a handful of ingredients this recipe is without a doubt something even the most novice of chefs can pull off. You can vary it up as much as you want too. Like a little extra heat? Use Spicy Rotel, or throw in some chopped Jalapeños! Not a fan of meat in your dip - simply omit. I've made this as well with sausage and the results are delicious as well, I just prefer the taco meat. Bonus - this freezes really well also. Let it cool a bit and then put in freezer-weight ziplock bags and freeze until ready to use. Taco Queso Ingredients: 1 (32oz) brick Velveeta 1 (10oz) can Rotel Diced Tomatoes, undrained (whatever variety you prefer - I like Original) 1 lb. ground beef or turkey 2 heaping tablespoons h
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