Crock Pot Beef Queso Dip is the ultimate queso party dip and it’s perfect for game day. It makes a huge amount so invite lots of people over. So cheesy and beefy with just the right amount of spice.
I’ve made a number of queso dips before and this one has it all. It’s super creamy and rich from a combination of Velveeta and cream cheese. A full pound of ground beef, plus a can of chili gives it lots of meatiness.
There’s also a cup of salsa and some hot sauce mixed in. You can vary the heat level by using mild, medium, or hot salsa and adding more or less hot sauce.
Also added are a jalapeno pepper, green bell pepper, and onion for flavor.
The ground beef needs to be browned in a pan before it is added to the crock pot, but besides that, all the ingredients just get dumped in the crock pot and cooked on LOW for 3 hours.
Be sure to buy a huge bag of tortilla chips, maybe two. This Crock Pot Beef Queso is a real crowd pleaser.
- 1 pound lean ground beef
- 1 medium sweet or yellow onion, chopped
- 1/2 green bell pepper, seeded and chopped
- 2 jalapeno peppers, seeded and finely chopped
- 24 ounces processed American cheese loaf (Velveeta) cut in cubes
- 1 (8-ounce) package cream cheese, cut in cubes
- 1 (15-ounce) can chili (with or without beans)
- 1 cup medium salsa
- 1 teaspoon hot sauce, I like to use Chipotle TABASCO
- Brown beef in a large skillet, breaking it into pieces as it cooks. Drain fat off and place in a lightly greased 6-quart crock pot.
- Add remaining ingredients. Cover and cook on LOW for 3 hours, stirring halfway through cooking time.
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recipe adapted from The Southern Slow Cooker Bible
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