Slow Cooker Queso with Velveeta
Description
Creamy, dreamy slow cooker queso made with Velveeta, Rotel, and seasoned ground beef. The ultimate easy crowd-pleasing dip that stays warm and dippable for hours.
Ingredients
- 2 pounds Velveeta cheese, 32 oz, cubed
- 1 pound ground beef
- 20 ounces Rotel, undrained
- 1 cup Monterey Jack cheese, shredded
- ½ cup whole milk
- 1 cup yellow onion, diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ cup fresh cilantro, chopped (for garnish)
Instructions
- Brown the beef. In a skillet over medium-high heat, brown ground beef with diced onion for 7-8 minutes until cooked through. Add garlic and cook 1 more minute. Drain grease.
- Load the slow cooker. Transfer beef mixture to a 4-6 quart slow cooker. Add cubed Velveeta, Rotel, Monterey Jack, milk, cumin, chili powder, smoked paprika, and salt. Stir gently to combine.
- Slow cook. Cover and cook on LOW for 2 hours, stirring every 30 minutes for smooth, even melting.
- Serve. Give it a final stir, top with chopped cilantro, and serve warm with tortilla chips. Keep on the WARM setting throughout serving.
Equipment
- Slow Cooker
- Ladle
Notes
Notes
- Cube Velveeta into 1-inch pieces for faster, more even melting.
- Use freshly shredded block cheese — not pre-shredded bagged cheese — to avoid graininess.
- For spicier queso, use Hot Rotel or add a diced jalapeño.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of milk to restore creaminess.
Nutrition
Serving: 1ServingCalories: 277kcalCarbohydrates: 13gProtein: 26gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 65mgSodium: 1390mgPotassium: 536mgFiber: 1gSugar: 9gVitamin A: 1002IUVitamin C: 6mgCalcium: 542mgIron: 2mg