Crock Pot Smoked Queso (Printer-Friendly)
A creamy, smoky blend of cheeses and seasoned beef made effortlessly in a slow cooker.
# What You’ll Need:
→ Meat
01 -
1 pound ground beef
→ Seasoning
02 -
1 packet taco seasoning
→ Cheese
03 -
450 grams (16 oz) Velveeta cheese, cubed
04 -
225 grams (8 oz) Colby Jack cheese, shredded
05 -
113 grams (4 oz) cream cheese
→ Vegetables & Others
06 -
1 can (10 oz) diced tomatoes with green chiles (Rotel)
07 -
60 ml (1/4 cup) pickled jalapenos, chopped
08 -
120 ml (1/2 cup) milk
09 -
2 cloves garlic, minced
10 -
1 tsp liquid smoke
# Steps to Make This:
01 -
In a large skillet over medium-high heat, cook the ground beef, breaking it into crumbles, until no pink remains, about 8 to 10 minutes. Drain excess grease and stir in the taco seasoning.
02 -
Transfer the seasoned beef to a 6 to 8-quart slow cooker. Add Velveeta, diced tomatoes with chiles, Colby Jack cheese, cream cheese, jalapenos, milk, garlic, and liquid smoke. Stir thoroughly to combine.
03 -
Set the slow cooker to low heat and cook for 2 hours, stirring every 15 minutes to prevent sticking or burning.
04 -
When the cheese is fully melted and the mixture is smooth, serve immediately.
# Additional Notes:
01 -
Keep the dip warm on the slow cooker’s warm setting and stir occasionally to maintain smoothness and prevent burning.
02 -
Adjust liquid smoke to taste to control the smokiness level.
03 -
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze up to 3 months.