Once you try this queso you will also ask yourself...? Where has this been all my life! I used my spiffy slow cooker and in no time at all we have a snack for a Saturday afternoon. Our kids tease me that I don't like spicy. I would say this queso is spicy but they would say not at all!
Start with the following ingredients; Velveeta (I mean can you make queso without it?), green chilies, Rotel Tomatoes, Pace Picante Sauce, (you can use any brand you like), cheddar cheese, evaporated milk, ground beef and some spices. (chili powder, cumin and garlic)
Brown that ground beef. Drain. Stir in the chili powder, garlic and cumin.
Dump this mixture into your slow cooker. Continue the queso by adding the green chilies, Rotel Tomatoes and Picante Sauce. Give it a stir to combine all the goodness.
Cheese please, add in the Velveeta Cheese and the shredded cheddar cheese. I didn't have cheddar so I used colby jack. You could really use anything you have in the fridge.
I always put a little cooking spray on my knife before I slice the Velveeta Cheese. It makes it so much easier to cut. Put the cover on your slow cooker and cook for 1 hour on low. At this time your mixture should be about half melted. It is at this time you add your evaporated milk. (not sweetened condensed)
Put the lid back on the crock pot and let it go for another hour or so on low. (No peeking) I read somewhere that every time you open the crock pot it takes 20 additional minutes to return to the temp before you opened it. Truth or myth?
Here is the finished product! Applause please!
Queso Dip
Prep time: 15 minutes
Cook time: 2 Hours-Slow cooker
Easy
Ingredients
1 pound ground beef
3 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 can green chilis
1 can Rotel tomatoes (10 ounces)
1 cup chunky salsa (I use Pace Picante)
Velveeta (32 ounces)
1 cup cheddar or colby jack cheese
1 cup evaporated milk
Directions
In a medium pan on the stove top go ahead and brown the ground beef. (Drain)
Add the chili powder, cumin and garlic powder to the browned beef. Stir to combine.
Transfer the ground beef/spice mixture to a slow cooker.
Add the green chilies, Rotel Tomatoes and salsa to the mixture. Stir to combine.
Cut the Velveeta cheese into small squares. Add both cheeses to the slow cooker. Put the cover on and set to low for 1 hour.
At this time you can open the lid and add the evaporated milk. Close the lid and let it cook for another hour on low. At this time it should be ready to serve. If it needs additional time for all the cheese to melt that is okay. I am going by the temperature that my slow cooker heats.
Serve with tortilla chips.
Missy's Memos
This is your queso. If you want to serve it even spicier you could add a can of jalepeno peppers.
You could also use sausage in place of the ground beef for this queso.
To store put in an airtight container and refrigerate. When ready to serve heat in the microwave.
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