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Slow Cooker Spicy Beef Queso Dip
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.
How To Make Slow Cooker Spicy Beef Queso Dip
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.
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.
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
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A super cheesy dip made with taco-seasoned ground beef and Rotel.
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.
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.
Nutritional values are based on one serving
Calories: 348kcal
Fat: 14g
Saturated fat: 9g
Cholesterol: 82mg
Sodium: 1895mg
Potassium: 740mg
Carbohydrates: 17g
Fiber: 1g
Sugar: 12g
Protein: 35g
Vitamin A: 25.5%
Vitamin C: 12.2%
Calcium: 68.1%
Iron: 12.6%
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Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Fantastic! There’s a restaurant near us that has a similar dip that my my husband likes, which is why I wanted to make this one. Well this one is much better! Definitely a keeper!
It looks so delicious, I have to try it. Thanks for the recipe.
This looks delicious!! Should I double this for a party of 15 or should I just make the one batch? If I should double it…would it all fit in a 4 qt crockpot? Thanks!
Can you freeze the leftovers? I could never eat this much!
Hi Lindsay, This definitely works great for a party or large gathering. I’ve never tried freezing it, so I can’t say for sure, but it SHOULD be okay. You might need to thin it out once you reheat it.
How long does this recipe using ground beef keep in the refrigerator?
Hi Kathy, You could keep it in the refrigerator for up to 4 days, and reheat as needed.
I can’t wait to make this for a neighborhood ladies party! Would you double this recipe if it was for 30 or so people? There will be other food items too! Thanks!
Hi Maria! Yes, I would definitely double it, this always goes so fast when we make it!
I made this recipe for the first time tonight, it was so flavorful and yummy. Definitely going to be making this again. Thank you!
I have been making this recipe since 1972 and all the guys hang around the crock pot until it’s empty. A meal unto itself.
I left out the Ro-Rel and jalapenos, and only used 2/3 of a yellow onion, but it is a huge hit with my family. I almost didn’t have enough for everyone,ad they kept going back for more!
Super easy and was a big hit at two different parties. One note make a double batch …….
This looks so good! I was wondering with the leftovers if it would work to cook up some Elbow Macaroni Noodles and mix together? I am wondering what will happen if we refrigerate the leftovers and reheat it? Would it work or will it kinda separate?
Thanks for your blog! Keep up great work!
Just saw it reheats really well. Sorry
I do it with hot italian sausage and yes it is amazing
Michelle:
I love the sounds of this recipe — but I Just. Cannot. Do. Velveeta!!! ? I have such an aversion to even the thoughts of it. But so many otherwise-awesome-sounding hot dip recipes call for it.
Can ANYTHING ELSE be substituted!?
#PleaseHelp!!! ? Thank you!
Hi Lynn, You could try a mix of American and cheddar. The American has a similar creamy texture.
What is the point of adding the water to the meat?
Just to help mix the taco seasoning with the meat. Same thing you do when you make regular tacos with the seasoning packets.
Ditto Jamie! Helps to cook the seasoning down and absorb into the meat.
We lived in Houston for 11 years and know TexMex. We now live in the Pacific Northwest and I’ve made this recipe a number of times here the past few years (including this weekend) and people love it so much. I’d say this recipe would be good for at least 20 people. We had 12 adults + 5 kids for dinner this weekend and still had at least 1/3 leftover (which we never mind because we eat it with leftovers). If it’s a snacking event (where people graze for hours), they go through more of it. I always use about half the amount of onion a recipe calls for and did so again here. I’ve had one comment that it’d be better without the onion but I don’t actually care for onions and I don’t even notice them myself. So good! Thank you so much!
Would it be crazy to replace the beef in the recipe with a mushroom of some sort? Or would it be better to leave it out altogether if you have some guests that are vegetarian?
Hi Kyle, I would just omit the meat and make the dip as a straight queso.
How long is it safe to keep this dip. I’d like to make it a few days ahead due to scheduling issues…wasn’t sure with the meat …don’t want to make people sick!
Can this be made the night before? I have a small get together about 2 hours from my house and was thinking I could make it the night before, put it in the refrigerator and take it to my friend’s house and our it on to heat up. I know some things don’t reheat well so just wondering if this will hold up to reheating?
Hi Nichole, Yes, this reheats very well! Enjoy!