Skip to main content

Taco Queso

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 homemade Taco Seasoning (or 1-packet premixed seasoning)
1 cup water
For Serving - Tostito's Scoops are the best, in my opinion!

Directions:
Cook ground beef or turkey in a large skillet, drain, and add 1 cup water and taco seasoning.  Stir to mix and simmer until the liquid is almost completely gone.  Meanwhile, dice the Velveeta in to 1" cubes.

Combine cooked taco meat, Velveeta and Rotel in a large dutch oven and cook over low heat, stirring frequently until the cheese is melted and it's all combined.

Serve directly from the pot, or transfer to a fondue pot or slow cooker on LOW setting and serve.

(Additionally - you can also melt the cheese in a slow cooker from the start - this is what I usually do)

Comments

  1. I love queso, and actually have never tried/had rotel, I think it's time.

    ReplyDelete

Post a Comment

Popular posts from this blog

The Best Vanilla Cupcake Recipe

A fabulous vanilla cupcake recipe is something everyone needs. EVERY.ONE. Not just bakers. Not just parents that host a lot of kid parties. Everyone. I've tried several, and many have been phenomenal. Then I tried Amy Sedaris's after finding the recipe online, and it was above and beyond the best vanilla cupcake I've ever made. It was an easy batter to make, baked up beautifully, and most importantly - tasted amazing. Regardless if you have never made vanilla cupcakes and need a recipe to start with, or even if you think you have the best - give this one a shot. You will not be disappointed! Vanilla Cupcakes Ingredients: 1 1/2 sticks unsalted butter, room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons pure vanilla extract 2 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups flour 1 1/4 cups milk Directions: - Preheat oven to 375 degrees. - Mix butter at medium speed until smooth. Mix in sugar until well blended. - Add eggs, mixing until fully

White Chocolate Cheesecake Mousse Filling

OK, so, while this recipe was the result of me literally quick thinking at the grocery store rushing around to pick up a few ingredients over Easter weekend, I came up with a fantastic cake filling, in my humble opinion.  I love the cake fillings at Costco and wanted to make a variation on that.  This is really semi-homemade but oh so good!  It's rich, creamy and decadent.  Even my husband loved it, and he's not really a cake fan.  It was so easy to make too! White Chocolate Cheesecake Mousse Filling Ingredients: 1 package Jello Pudding - Cheesecake flavor 1 8-oz. container Whipped Cream Cheese, softened 1 8-oz, container Cool Whip, thawed 3 oz. White Chocolate, melted 1 teaspoon vanilla Directions: Beat softened cream cheese and vanilla with mixer until well blended and light (a few minutes). Beat in pudding mix until fully incorporated. Stir in melted white chocolate. Fold in thawed Cool Whip Allow to set in fridge for a few hours, but don't let it get

Slow Cooker or Pressure Cooker Beef Chili

I don't experiment much with chili because it rarely goes well for me and my family. I've slowly adapted my chili recipe over the years, but I've still always used canned chili beans, with a flavored sauce. I've been wanting to try regular beans (whether canned or dried, I wasn't discerning, just didn't want the sauce), so off to the Googles I went rather than trying to recreate the spice blend from my normal canned beans. Because I was originally planning to make chili in the Instant Pot, that's where I focused my search. Thankfully the recipe I decided to try was adapted from a Slow Cooker recipe, because life got in my way and I wasn't able to make the chili the night before as planned, and I wouldn't have had time to use the pressure cooker with my schedule that day. What drew me to this recipe was the simplicity of the ingredients. And lack of jalapeno. Because somehow nearly every time I plan chili I forget to buy a jalapeno, even if it