Slow Cooker Beef Queso Dip #easy #appetizers

In case you're searching for a definitive gathering nourishment, you're in karma! Substantial, gooey, and with simply the appropriate measure of warmth, this ground meat and cheddar plunge is an ensured group pleaser. It's astonishing for chip plunging yet similarly delectable spooned on french fries or heated potatoes.

This queso plunge is lacking in prep yet enormous on flavors. Not exclusively is it fantastically delectable, but at the same time it's easy to make with basic wash room fixings and least prep.

The main hands-on some portion of the formula is cooking the ground meat in a container which takes yet a couple of minutes. After the meat is pleasantly sautéed and prepared, it's tossed into the stewing pot alongside the cubed Velveeta cheddar, diced green chilies, and diced jalapenos for 1 to 2 hours to warmth and liquefy into the creamiest, chunkiest and most delicious plunge ever!

Not exclusively can you effectively twofold the formula to nourish an enormous group, but at the same time it's an incredible make-ahead canapé. Permit to cool totally, move into impenetrable compartments, and keep in the cooler for as long as 3 days or in the cooler for up 2 months. Simply defrost and warm when prepared to serve.

Also try our recipe CHEESY HATCH GREEN CHILE DIP

Slow Cooker Beef Queso Dip is easy to make with simple pantry ingredients and in the crockpot. Meaty, cheesy, and perfectly spicy, it's the ultimate party food!

Ingredients

• 1 pound ground beef
• 1/2 onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 1 packet (1.25 ounces) taco seasoning
• 2/3 cup water
• 32 ounces processed American cheese (Velveeta), cubed
• 2 cans (7 ounces each) diced green chilies
• 1 can (4 ounces) diced jalapenos

Instructions

1. In a wide pan over medium heat, add ground beef and cook, breaking apart with the back of a spoon, until no longer pink and begins to release fat.
2. Add onions and garlic. Continue to cook until softened and beef is lightly browned. Drain excess grease.
3. Add taco seasoning and water. Bring to a simmer and continue to cook for about 10 minutes or until beef is cooked and liquid is mostly reduced.
4. Transfer taco meat to a 2-qt slow cooker. Add cubed cheese, diced green chilies, and diced jalapenos.
5. Cover and cook on HIGH for about 1 to 2 hours or on LOW for about 3 to 4 hours. 
6. Stir to distribute. To serve, keep in the crockpot at the warm setting. 

Read more our recipe : Crispy roasted Gnocchi with Garlic Mushrooms

Source : https://bit.ly/2tlVSPP