Crockpot Mexican Dip Velveeta

Cut cheese into cubes then place into a mini slow cooker. Drain off any excess cooking fat.


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Microwave for 3 minutes.

Crockpot mexican dip velveeta. Then place chilled queso in the crockpot and set it on high for 2-25hours stirring occasionally to prevent sticking and burning. Pour El Pato Brand Tomato Sauce Mexican Hot Style over the cheese. Add chopped onion and garlic and saute just long enough to sweat but not brown.

Directions In a nonstick skillet cook ground turkey with all dry seasonings until fully cooked. Add cooked ground beef and the remaining ingredients to a 3 to 4 quart slow cooker. In a medium skillet on the stove-top cook and crumble the ground beef until it is no longer pink.

Cut Velveeta cheese into 1-inch cubes. You can also place the frozen cheese dip directly in the slow cooker but it will need to cook for longer. Cover and cook on LOW for 2 hours stirring occasionally until the cheese is melted.

Stovetop reheating is also an option. Pour in milk butter diced green chiles jalapenos taco seasoning and garlic powder. Add ground beef and cheese to a Crockpot.

Slice green onions into thin slices for garnish. DIRECTIONS In skillet brown ground chuck in oil and chop finely with a spatula. Cook over low heat for 1 hour and reduce to warm.

Cube Velveeta into a microwavable bowl. Pour in Rotel tomatoes and taco seasoning. Cover and cook on HIGH for 25 hours stirring occasionally.

Cut Velveeta into cubes and add to crock pot. Give it all a gentle stir and put the lid on. Add Rotel tomatoes to crock pot.

Stir and then cook 1-2 more minutes or until smooth. Add the velveeta and remaining ingredients to the slow cooker. Cut the Velveeta cheese into cubes.

Ingredients 8 ounces velveeta cheese 34 cup diced tomatoes with green chili peppers such as Ro-Tel 1 teaspoon taco seasoning. Add in the can of ROTEL. Reheat the frozen cheese dip by letting it thaw in the fridge overnight.

While turkey is cooking cut Velveeta into 1 cubes and place in slow cooker on LOW.


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