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Crockpot Taco Queso Dip




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Shrimp and Grits Dressing... discovered on southernhospitalityblog.com, recipe originally from Southern Living.

This taco queso dip combines two of my dip favorites, a block of Velveeta cheese and Rotel. Add in some spices and ground beef and this is a definite winner!
All you need to do is brown up some ground beef and drain the excess fat. Toss everything in the crockpot and cover it with a lid.
Come back every so often and give it a stir.  After a few hours, you’ll have the most scrumptious dip you’ve ever tasted!

Ingredients:

  • 1 and 1/2 lbs ground beef
  • 2 cans of Original Rotel
  • 32 oz Velveeta
  • 2 teaspoons of onion powder
  • 2 teaspoons of garlic powder
  • 1 teaspoon of cayenne pepper
  • 1/2 tablespoon of cumin
  • 1 teaspoon of paprika

Directions:

  1. In a large skillet, brown your ground beef with a sprinkle of salt and pepper. Drain excess fat then toss cooked beef into the crockpot.
  2. Chunk up your Velveeta and add to the crockpot. Add the cans of undrained Rotel and the various spices. Mix well.
  3. Cook on high for 3 - 4 hours, stirring occasionally. Enjoy with your favorite chips!
Crockpot Taco Queso Dip / myfindsonline.com
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