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Crock Pot Taco Queso

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 2G0A2922-683x1024 Crock Pot Taco Queso

Talk about a delicious Cheese dip, this Queso is so good everyone will come back for seconds and thirds.  It’s really easy to make, and you keep it warm in the slow cooker, so it’s perfect for game day, or a party, or even on a buffet table.  You could serve this for any occasion and it’s sure to please the crowd.  Trust me, keep this one in your favorites!


Turn a Slow Cooker or Crock Pot to the High setting, and place the Queso Blanco in the Crock Pot to melt. 

In a large heavy bottom Skillet, place the ground Sirloin, and cook until no pink is visible, and Sirloin is golden brown.   Drain any excess fat from the skillet, and add the chopped Onion, and Saute until Onion is browned.  Add the Salsa, Garlic Powder, Garlic Salt, Seasoned Salt, Chili Powder, Cumin, Brown Sugar, and Ketchup.  Cook on Medium High until the Taco Meat is bubbly, then turn to low heat, and simmer for 30 – 45 minutes. 

When the meat is done simmering, add the Taco Meat to the Crock Pot, and stir well to blend with the Queso – Cheese.  Leave in the Crock Pot until Cheese is completely melted, and mixture is hot and bubbly.  Turn heat to low, and stir well. If the Queso seems too thick, add a little water to thin, and stir well.  To serve, top with Dr. Pepper Beans, and Shredded Cheese, and Tortilla Chips on the side.   Enjoy!
Makes approximately 16 to 20 – 1/2 cup servings
NOTE:  The ‘Late July’ brand of Organic Salsa has a very good flavor, and the ingredients are well sourced.  If you prefer to use another Brand of Salsa, that will work as well.  ALSO:  If you prefer your Queso with more heat, you can always add a little more Chili Powder, or if you don’t like spicy or hot food, you can add less Chili Powder, and a little more Cumin for the flavor. 

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