Kick Off Con Queso-Annette's

Annette W.

By
@greeneyez

Who doesn't love a good Cheese dip? I know I do. We also love our Cornhuskers and when it comes time to watching them play football, we love to have some sort of snack type food along with a couple beers during the game. Today, this is what I came up with. It's just a little different twist on your typical chili cheese dip. I even poured in a little of my red beer into my individual serving and it took it over the top. Keep that in mind when making it!

Recipe is my own, picture coming soon.


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Comments:

Prep:

20 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

2 lb
ground beef
2 can(s)
ro-tel diced tomatoes & green chilies
2 can(s)
cream of mushroom soup, undiluted
2 c
montery jack cheese, hand grated
1 large
box velveeta queso blanco, cubed
1 large
onion, chopped
8 oz
cream cheese
1 jar(s)
old el paso pickled jalapenos slices, chopped
garlic salt and pepper

Directions Step-By-Step

1
Season ground beef with garlic salt and pepper and brown with chopped onion until done. Drain if needed.
2
While ground beef is cooking cut Velveeta Queso Blanco into cubes, shred the Montery Jack Cheese and chop jalapeno slices.
3
Pour ground beef into crock pot. Put remaining ingredients on top and stir to combine. Do not drain Ro-Tel's.
4
Cook on low for 1 hour, stirring occasionally to combine mixture as it melts. Turn Crockpot to warm if you aren't ready to eat yet. Serve with tortilla chips and an ice cold red beer. Enjoy!