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Crock-Pot Spicy Beef Queso Dip

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A super cheesy dip made with taco-seasoned ground beef and Rotel.
Course Appetizer
Cuisine American
Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins
Servings 8 to 10 servings
Calories 348
Author Michelle


  • 1 pound ground beef
  • 1 yellow onion finely diced
  • 1 large or 2 small jalapeños, seeded and finely minced
  • cup water
  • 2 tablespoons taco seasoning mix homemade or store-bought
  • 32 ounces Velveeta cheese cut into cubes
  • 20 ounces canned 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 | Carbohydrates: 17g | Protein: 35g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 82mg | Sodium: 1895mg | Potassium: 740mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1275IU | Vitamin C: 10.1mg | Calcium: 681mg | Iron: 2.3mg