Crock Pot Smoked Queso (Printer-Friendly Version)
Cheesy, smoky dip featuring ground beef and spices, slow cooked for rich flavor and creamy texture.
# Ingredients Needed:
→ Meat
01 -
1 pound ground beef
→ Cheese and Dairy
02 -
400 grams Velveeta cheese, cut into cubes
03 -
225 grams Colby Jack cheese, shredded
04 -
113 grams cream cheese, softened
05 -
118 milliliters whole milk
→ Vegetables and Condiments
06 -
1 can (10 ounces) diced tomatoes with green chiles (Rotel)
07 -
60 grams pickled jalapeños, chopped
08 -
2 cloves garlic, minced
→ Spices and Seasonings
09 -
1 packet taco seasoning (approximately 1 ounce)
10 -
1 teaspoon liquid smoke
# Step-by-Step Directions:
01 -
In a large skillet over medium-high heat, cook the ground beef until fully browned and no pink remains, about 8 to 10 minutes, breaking it into crumbles. Drain excess grease.
02 -
Sprinkle taco seasoning over the browned beef and stir well to incorporate evenly.
03 -
Transfer the seasoned beef to a 6- to 8-quart slow cooker. Add Velveeta cubes, diced tomatoes with green chiles, shredded Colby Jack, cream cheese, chopped jalapeños, milk, minced garlic, and liquid smoke. Stir thoroughly to combine all components.
04 -
Set the slow cooker to low heat and cook for 2 hours, stirring every 15 minutes to prevent burning.
05 -
Once the cheese is fully melted and the mixture smooth, serve immediately while warm.
# Helpful Hints:
01 -
Maintain the dip on the warm setting if serving at gatherings and stir occasionally to avoid burning. Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months.