A recipe for crock-pot taco queso dip, featuring ground beef with taco seasoning, Velveeta, and Rotel. Easy to make and feeds a crowd! Plus, the secret ingredient that makes for the perfect consistency.
I don’t know what it’s like in your house, but over here at the Anthony’s if sports are being televised from anywhere in the nation, they have rightful domain over the largest television in our home.
If I’m being completely honest, I don’t necessarily gather quite as much joy from watching sports as my dear husband (sorry hubs), however, I do thoroughly enjoy the fact that it brings people together.
You know what else brings people together? Queso. All the glorious queso.
Texas Taco Queso isn’t just your average ol’ queso. This one is a game changer and is best described simply as addictive. It’s cheesy and brimming with loads of savory taco meat.
Not only is this dip irresistible, but it is also easy to make and feeds a crowd. Now, I’m typically not one to keep score, but I do believe that’s three touchdowns right there, people.
HOW TO MAKE QUESO DIP…WITH TACO MEAT
For this version of queso, we are making things bigger and better, just like the great state of Texas. It’s kind of our MO. The queso begins on the stovetop with ground beef and onion, generously seasoned with taco seasoning. Beyond this task, all that remains is to add it to the crock-pot, along with a block of Velveeta, as well as canned tomatoes with chilis and evaporated milk.
Evaporated milk may seem like a strange ingredient for a queso dip, but it contributes a great deal to the smooth and creamy texture of this recipe.
This is one of my most tried-and-true recipes, and in my personal experience, the ultimate crowd-pleaser when it comes to entertaining, parties, barbecues and more. Enjoy!
A recipe for crock-pot taco queso dip, featuring ground beef with taco seasoning, Velveeta, and Rotel.
- 1 pound 80/20 ground beef
- 3 tablespoons TAK’s Tex-Mex Spice Blend or 1 packet store-bought taco seasoning
- 1 yellow onion diced
- 32 ounces Velveeta cheese cut into 1” chunks
- 2 10 ounce cans of diced tomatoes with green chilis
- 12 ounces evaporated milk
Place a cast iron skillet or a large sauté pan over medium-high heat. Add the ground beef and begin breaking it apart with a sturdy spatula. Season the beef with Tex-Mex Spice Blend (or store-bought taco seasoning) and continue to cook for about 8 more minutes, or until the ground beef is cooked through. Carefully remove the beef from the skillet using a slotted spoon and set aside.
Add the onion to the skillet and sauté 5-7 minutes, until softened. Remove from the heat and set aside until ready to use.
Add the Velveeta, diced tomatoes and evaporated milk to a slow cooker and turn the setting on low. Stir in the ground beef and onion and allow to cook for 45 minutes, stirring occasionally.
Serve alongside tortilla chips and enjoy.