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


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


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!

About Kick Off Con Queso-Annette's