Kick Off Con Queso-Annette's

Annette W.


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 votes
20 Min
1 Hr
Stove Top


Add to Grocery List

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

How to Make Kick Off Con Queso-Annette's


  • 1Season ground beef with garlic salt and pepper and brown with chopped onion until done. Drain if needed.
  • 2While ground beef is cooking cut Velveeta Queso Blanco into cubes, shred the Montery Jack Cheese and chop jalapeno slices.
  • 3Pour ground beef into crock pot. Put remaining ingredients on top and stir to combine. Do not drain Ro-Tel's.
  • 4Cook 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!

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About Kick Off Con Queso-Annette's

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