Slow Cooker Beef Queso Dip
This is a classic cheese dip with a little spice to it. I did not add in much but just a little green chiles and some pickled jalapenos. You can add more or less jalapenos depending on how hot and spicy you would like your dip.
Pickled jalapenos are the jarred jalapenos you can purchase in the store.n The nice thing about the store version is the jalapenos will stay in the refrigerator without an issue. They are the pickled version and will keep for an indefinite time just like pickles.
In the summer months, I like to use fresh jalapenos if I can find them. Just slice the jalapeno into rings. If you do not want so much heat, cut the jalapeno in half and remove the seeds and then chop the remainder of the jalapeno. The seeds contain most of the heat and removing them takes that down some.
Serve the Slow Cooker Beef Queso Dip with tortilla chips or corn chips for dipping. I like to serve it warm straight from the slow cooker. This is also tasty on nacho chips with diced tomatoes, onions, lettuce and a little sour cream! My kids call them “nachos in a bowl” and they like to put on their own toppings.
If you have leftovers, store in an air tight container in the refrigerator for 5-7 days. The leftovers heat up nicely the following day.
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Slow Cooker Beef Queso Dip
Ingredients
- 1 Pound Extra Lean Ground Beef browned, crumbled and drained
- 1 Small Yellow Onion diced
- 2 Cloves garlic minced
- 3/4 Cup Water
- 1 2 oz Taco Seasoning Mix
- 1 32 oz Processed American Cheese cubed
- 2 4 oz Diced Green Chiles
- 1 Cup Pickled Jalapenos diced
Instructions
- On the stove top, brown the ground beef, onion and garlic. Drain, crumble and add to a 5 qt or larger slow cooker.
- Add the water, taco seasoning, cubed processed cheese, green chiles and diced jalapenos to the slow cooker.
- Cover and cook on LOW for 2 hours.
- Serve with tortilla chips or corn chips.