kick off con queso-annette's

★★★★★ 2 Reviews
greeneyez avatar
By Annette W.
from Lincoln, NE

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.

★★★★★ 2 Reviews
prep time 20 Min
cook time 1 Hr
method Stove Top

Ingredients For kick off con queso-annette's

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

How To Make kick off con queso-annette's

  • 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!