Just a reminder for those of you that may want to enter Paula’s Recipe Roundup….the deadline for entry’s is July 1st! I just got around to entering my recipe today, which of course I would love to share with you! It’s nothing fancy, but sure is tasty!!
I know you’ve all had Queso millions of times (or as it’s called in these parts, “Cheese Dip”), but this is my all-time favorite way to make it!! A lot of times we’ll make Nacho Salad with this queso and make it a meal. We’ll pile on all the queso, veggies, beans, jalapeños and guacamole we can onto a plate and then we’ll DIG RIGHT IN!!
a Crawford original
1 lb. ground beef
½ small onion, diced
1 Packet of Mild Taco Seasoning (if you are feeling adventurous you can use Hot!)
1 Can Rotel (with all the juices)
½ Cup Salsa or Pace Picante Sauce
16 oz (1 package) Velvetta Cheese
- Brown ground beef and diced onion in a skillet until cooked and onion is tender. Drain.
- Stir in taco seasoning and cook according to directions on package.
- In crock pot (on low) or large saucepan, mix beef mixture with remaining 3 ingredients. Cook on medium-low heat, stirring frequently until Velveeta is completely melted melted. (for quicker results, you can microwave all ingredients in a microwave-safe container for 5 minutes, stirring every 1-2 minutes.)
- Serve in festive dish with tortilla chips (queso will need to be warmed from time to time to prevent thickening)
Yields 3 cups
*If it’s too thick, you can add a little bit of milk until it becomes your desired consistency. If I have another can of Rotel laying around I’ll just add some of that until it thins up.
**Of course, you can always add or take away whatever you like (or don’t like). This is just what we have found to like. If you’re looking to make it a little hotter, you can always add chopped pickled jalapeños to the dip or some hot sauce. I like Cholula (I love this hot sauce because it has lots of flavor without being too hot). However you make it, it’s sure to come out delicious!!