I actually made this yesterday but I just posted it today because of another set of migraines, bleck. I couldn’t get a good picture – kept my lights out except for the Christmas ones – so when I reheat the left overs I’ll add some, but I HAVE to post this because it is just the thing for a lovely wintery day.
It’s a simple Crock Pot recipe, but it’s short, so you can’t leave it alone for too long and I recommend because it’s cheese based, keeping an eye on it, to avoid burning along the edges and a rough clean up – if you’re like me and don’t have any of those crock pot bags to cook in.
Meaty Queso Dip
16oz Velveeta cheese
1 cup milk
1-2lb ground beef (Depends on your desired level of meatiness)
1 can chili (without beans)
2 tsp paprika
2 tsp chili seasoning plus a dash for cooking ground beef
A dash taco seasoning plus additional to cook ground beef. (If you’re using a packet, the other half)
1/2 tsp cumin
1/2 tsp cayenne
*I’ll be real with you, I didn’t do the exact measuring on the spices, I used them in ‘dashes’ but this is the measurements from the original recipe I was altering and I was aiming to get as close to them as possible, but I wasn’t feeling great so I didn’t bother.
- Cook ground beef with a dash of chili seasoning and taco seasoning (I buy the big plastic thing of taco seasoning, if your’re not a weirdo like me, then I would say half a packet) until browned. Drain.
- Cut Velveeta into cubes.
- Combine all ingredients into slow cooker. Cook on low for 1hr 45 min. Stirring occasionally.
- Serve. It makes several servings, even with me and my man’s appetites the other night we have four servings out of it.
As I said before, I don’t have any pictures today but they will be coming. Trust me though, this dip hits the spot – and my man actually mentioned he would love to taste this on potatoes, it’s so hearty. So if you do let me know!