Crock-Pot Beef Queso Dip
Slow cooker dips are easy to make and very tasty. Velveeta processed cheese based dips are easy to make and easy to add additional ingredients to while enhancing the flavor of the dip to what you want.
I changed this dip a little and added in a good cup of Jalapeno’s. This year I grew and home canned the ones in my garden. I diced them up and added them to the original ingredients. I allowed the heat from the jalapeno’s to add to the flavor of the dip. Don’t like hot foods? Add less of the jalapeno’s or omit them all together. The flavor of the dip will change just a little, but the end result will still be very tasty.
Leftovers will keep nicely in the refrigerator for up to 7 days in a covered container. My daughter and I scooped out and heated leftovers up a few days in a row. Just as good as the first time if not better!
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Crock-Pot Beef Queso Dip
Ingredients
- 1 pound Extra Lean Ground Beef browned, crumbled and drained
- 1 small Yellow Onion diced
- 2 cloves garlic minced
- 3/4 cup Water
- 1 packet Taco Seasoning
- 1 32oz Block of Processed American Cheese cubed
- 2 4oz diced green chiles
- 1 cup pickled jalapenos diced
Instructions
- On the stove top, brown the ground beef, onion and garlic. Drain, crumble and add to a 4 qt or larger slow cooker.
- Add the water, taco seasoning, cubed processed cheese, green chiles and diced jalapenos to the slow cooker.
- Cover and cook on LOW for 2 hours stirring occasionally.
- Serve with tortilla chips.
