Slow Cooker Spicy Beef Queso Dip

Crock-Pot Spicy Beef Queso Dip | browneyedbaker.com #recipe

Tonight is the first night of football season, which is the perfect excuse to make and consume as many awesome appetizers as possible between now and the beginning of February. Not that I need an excuse, of course. I’m happy to consume anything that’s cheesy and bubbling and served with a side of carbs at any point during the year. Football season just makes it a tad more acceptable to call chips and dip lunch… and I tend to do that on a regular basis during the fall. Which leads me to this dip. It was my lunch on Monday. I’m so not sorry about that decision. I’ve made a number of cheesy dips, and as far as queso goes, the one I made to go along with my soft pretzel nuggets is definitely my favorite 100% from-scratch recipe. However, sometimes there are last minute plans and you need something quick for a crowd. THIS is for those times.

Crock-Pot Spicy Beef Queso Dip | browneyedbaker.com #recipe

To make this, I started by browning ground beef with an onion, then cooking it down with a huge jalapeño and my homemade taco seasoning mix (although you could use store-bought packets). I threw that in the slow cooker with Velveeta (I know, but seriously, once in a blue moon/everything in moderation/etc etc) and two cans of Rotel. The cooking time will vary a bit depending on the size of your slow cooker (the smaller the slow cooker, the longer it will take), but everything should be nice and melted down together within two hours. Then, just keep it on warm, give it a good stir, grab your chips and dig in.

I think you could also do a similar version with sausage instead of the ground beef that would also be insanely good. If doing that, I would omit the onion, jalapeño, taco seasoning and water.

Crock-Pot Spicy Beef Queso Dip | browneyedbaker.com #recipe

A question that always comes up with a recipe like this one is how spicy is it?! I find spiciness so subjective and hard to gauge because everyone tolerates spice somewhat differently. What one person considers mild another might consider really spicy. For my personal palate, I would give this a mild to medium on the mild/medium/hot scale. If you’d like to tone down the spice, you can omit the jalapeño and use mild Rotel instead of the original.

However you make it, I guarantee you’ll have people standing over your slow cooker, dipping chip after chip, as was the case at my house on Monday. This is a crowd-pleaser, if there ever was one.

Crock-Pot Spicy Beef Queso Dip | browneyedbaker.com #recipe

One year ago: Zia Lena’s Date Bar Cookies
Two years ago: Almond-Apple Crisp
Three years ago: Chunky Peanut Butter Cookies
Four years ago: Banana-Nut Oat Bran Muffins
Five years ago: Coffeecake Muffins
Seven years ago: Chocolate Rum Cheesecake

Crock-Pot Spicy Beef Queso Dip

Yield: 8 to 10 servings

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours 15 minutes

A super cheesy dip made with taco-seasoned ground beef and Rotel.

Ingredients:

1 pound ground beef
1 yellow onion, finely diced
1 large (or 2 small) jalapeños, seeded and finely minced
⅔ cup water
2 tablespoons taco seasoning mix (homemade or store-bought)
32 ounces Velveeta cheese, cut into cubes
2 (10-ounce) cans Rotel

Directions:

1. In a large skillet, brown the ground beef and onion over medium heat until the meat is no longer pink. Drain. Add the jalapeños, water and taco seasoning, increase the heat to medium-high and cook, stirring frequently, until the liquid has evaporated. Remove from heat.

2. In a 4 to 6-quart slow cooker, add the prepared beef mixture, the Velveeta cheese and the cans of Rotel. Stir well and cook on low until the cheese is completely melted, 1 to 2 hours. Keep the slow cooker set to warm to serve during a party, giving the mixture a good stir before serving.

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26 Responses to “Slow Cooker Spicy Beef Queso Dip”

  1. rhonda on September 4, 2014 at 12:26 am

    What is rotel??

    Reply

    • Linda on September 4th, 2014 at 2:53 am

      They are diced tomatoes and green chilies. You can normally find a store brand is cheaper. I always buy original but they come in mild and something that is hotter. Have never bought any Rotel other than the original. Have used them for years. I see they are made by Con Agra.

      Reply

    • Michelle on September 4th, 2014 at 8:06 am

      Ditto Linda – it’s a brand name, but it’s canned diced tomatoes with chopped green chiles. At my grocery store, the cans are located near the cans of whole tomatoes, diced tomatoes, etc.

      Reply

  2. Christina @ The Beautiful Balance on September 4, 2014 at 1:12 am

    I can throw everything in the slow cooker?! That’s awesome, my boyfriend is definitely going to love this!

    Reply

  3. Shirley on September 4, 2014 at 7:35 am

    Yum! A hint for serving your dip for a crowd – have a stack of foil cupcake liners nearby. Guests can use the cups for individual disposable dipping cups!

    Reply

    • Michelle on September 4th, 2014 at 8:06 am

      Great tip! Thanks for sharing!

      Reply

  4. Martha in KS on September 4, 2014 at 8:54 am

    Chips & dip are ALWAYS lunch-appropriate.

    Reply

  5. Sues on September 4, 2014 at 9:34 am

    Is it bad that I think I could eat an entire bowl of this on my own? It looks crazy awesome.

    Reply

  6. Martha on September 4, 2014 at 9:42 am

    I have a recipe that I have made since the 70’s — very similar to this, but I use a pound of sausage (hot if you want the queso extra spicy) and … a can of cream of mushroom soup. Just a creamier version of this when you want a bit of a change.

    Reply

  7. Heather on September 4, 2014 at 9:59 am

    I am always looking for more slow cooker recipes! This one looks delish!

    Reply

  8. Elizabeth on September 4, 2014 at 10:00 am

    I cannot get Rotel tomatoes where I live in Canada. I know. What suggestions are there for additions to regular diced tomatoes?

    Reply

    • Joan S. on September 4th, 2014 at 10:51 am

      Our family makes a dip similar to this but instead of the chiles and Rotel we use jars of salsa, mild, medium, hot or a combination.

      Reply

    • Michelle on September 4th, 2014 at 12:11 pm

      Hi Elizabeth, You can use regular diced tomatoes and then at my grocery store in the Mexican/Hispanic section, they sell separate cans of chopped green chiles.

      Reply

    • FoodJunkie on September 5th, 2014 at 6:36 pm

      Pastene (yellow labels) makes a really good diced tomato with chilis. It is available in many parts of Canada although you may have to hunt for it.

      Reply

  9. Julie Stanley on September 4, 2014 at 11:33 am

    Our family makes a version of this with hot breakfast sausage, rotel and cream cheese. It is also very delicious even though it doesn’t sound very good. It is best the next day.

    Reply

  10. Darlene on September 4, 2014 at 11:34 am

    You mentioned eating chips and dip as a meal a lot. well, I’ve got a recipe for you. Cheesy chorizo nachos. it’s a pound of cooked chorizo, some chips, and some shredded cheese.
    while the chorizo is cooling, line a large cookie sheet (I use an 11×17 one) with parchment paper and cover it in a layer of tortilla chips. (I prefer Mission brand).
    sprinkle a light layer of shredded cheese over the chips (I use Kraft finely shredded 4 cheese Mexican blend, with a little of the 4 cheese Italian blend for the stretchy cheese factor. I end up using 2 packages of the Mexican and 1 of the Italian blends.)
    spread half the cooked chorizo over the chips/cheese and cover with a lot of the shredded cheese.
    add a second layer of chips and repeat the layering.
    cook at 350 until the cheese is melted, 10-15 minutes, and eat warm.

    Reply

  11. Kelly on September 4, 2014 at 11:45 am

    I love queso dip!! This looks amazing!

    Reply

  12. Lynn B on September 4, 2014 at 2:19 pm

    Michelle,
    This looks amazing! But I have a serious aversion to Velveeta. What could I sub for that?
    Thank you!!!
    Lynn

    Reply

    • Michelle on September 5th, 2014 at 9:15 am

      Hi Lynn, You could use regular cheddar cheese, but I just don’t know how well it would melt down on its own and what the texture would be like.

      Reply

    • Michele Welch on September 6th, 2014 at 7:58 am

      I’ve used Rico’s Gourmet Nacho sauce in a twist on the queso recipe. It melts really well and is quite good. I usually find it by the box cheeses.

      Reply

  13. Meri on September 4, 2014 at 4:47 pm

    I was just starting to plan what I want to make for our annual Halloween game- this looks PERFECT!

    Reply

  14. Stacey @ Bake.Eat.Repeat. on September 4, 2014 at 10:49 pm

    I love chips and dip for lunch too. Hard to resist when you have homemade dip staring at you from the fridge at lunchtime!

    Reply

  15. Emily @ Life on Food on September 5, 2014 at 12:48 pm

    Haha, I love the Velveeta comment. I completely agree. And this dip looks awesome!

    Reply

  16. Jenna on September 6, 2014 at 2:14 am

    looks great
    and for the spice , for every recipe I make I always add lots more pepper

    Reply

  17. Lori @ RecipeGirl on September 7, 2014 at 4:23 pm

    My family would go nuts for this dip!

    Reply

  18. mandy on September 13, 2014 at 1:08 pm

    I have been making this recipe for probably 15 years or more, but use sausage instead of beef. I’m not a fan of Velveeta either, but it melts smooth. I started using their white cheese a year or so ago instead of the yellow. It looks more like the cheese my kids like at the Mexican restaurant and they like it a lot better. I’m going to a family reunion tonight and am going to try the recipe with beef this time though – your version sounds really good!

    Reply

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