I combined browned ground beef, Rotel, and a three cheese blend to make a Slow Cooker Beef Queso Dip that melts into a party ready bowl you will want to see.
I never believed a dip could erase a party flop until I tried my version of Slow Cooker Beef Queso Dip. Imagine browned ground beef folded with Rotel diced tomatoes and green chiles, melting into a warm, spoonable indulgence that ruins diets and friendships, its spice surprising every time, messy and totally worth it.
I keep getting texts asking which Crock Pot Dips I used, people begging for the name, and I kinda love that. This Queso Dip Recipes favorite is loud enough for game day yet stupidly simple, you’ll wanna hide the crock so no one eats it all.
Ingredients
- Ground beef: Adds rich protein and savory fat, makes the dip hearty and satisfying not very lean.
- Velveeta cheese: Ultra creamy processed cheese, melts silky smooth, heavy in sodium and calories.
- Cream cheese: Gives tangy creaminess, boosts mouthfeel, adds saturated fat but smooths flavors.
- Rotel tomatoes and chiles: Bright tomato, mild heat from chiles, adds acidity and little fiber.
- Taco seasoning: Pack of spices brings smoky, salty, spicy notes, watch the added sodium.
- Shredded cheddar: Sharp cheddar adds cheesy depth and more protein, melts with a pull.
- Jalapeños optional: Fresh jalapeños give heat and freshness, vitamin C, seeds add extra punch.
- Cilantro optional: Bright herbal lift, low calorie, some folks find it soapy tasting though.
Ingredient Quantities
- 1 lb ground beef (about 450 g)
- 1 small yellow onion (about 3/4 cup)
- 2 cloves garlic
- 1 (10 oz) can Rotel diced tomatoes and green chiles
- 16 oz Velveeta cheese (1 block)
- 8 oz cream cheese
- 1/2 cup whole milk
- 1 cup shredded cheddar cheese
- 1 packet (1 oz) taco seasoning
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- Salt
- Black pepper
- 2 jalapeños (optional)
- 2 tbsp chopped fresh cilantro (optional)
How to Make this
1. Brown 1 lb ground beef in a skillet over medium heat with 1 small chopped yellow onion and 2 minced garlic cloves until meat is no longer pink and onions are soft; drain off excess fat and return beef to the pan.
2. Stir in 1 packet taco seasoning, 1/2 tsp ground cumin, 1/2 tsp chili powder, a pinch of salt and black pepper, and cook 1 minute so the spices bloom.
3. Transfer the seasoned beef mixture to a 4 to 6 quart slow cooker and pour in 1 (10 oz) can Rotel (with juices).
4. Cube 16 oz Velveeta and 8 oz cream cheese, add them to the slow cooker along with 1/2 cup whole milk and 1 cup shredded cheddar; stirring once to combine.
5. If you want heat, finely chop 2 jalapeños (remove seeds for milder) and stir them in now.
6. Cover and cook on LOW for 2 to 3 hours or HIGH for 1 to 1 1/2 hours, stopping to stir every 20 to 30 minutes so the cheese melts evenly and nothing sticks.
7. Check texture near the end and add more milk a tablespoon at a time if it seems too thick, or stir in a handful more shredded cheddar if too thin; taste and adjust salt and pepper.
8. When everything is creamy and fully melted, switch the slow cooker to WARM for serving so it stays silky without breaking.
9. Serve straight from the crockpot with tortilla chips and top with 2 tbsp chopped fresh cilantro if using; a squeeze of lime or extra diced jalapeño on top is great too.
Equipment Needed
1. 10–12 inch skillet or frying pan for browning the beef, cast iron or nonstick both fine
2. Chef’s knife for chopping onion garlic and jalapeños
3. Cutting board
4. Wooden spoon or spatula for stirring while you brown the meat
5. Slotted spoon or large spoon to lift meat out and drain excess fat
6. Measuring spoons plus a 1/2 cup measuring cup for milk and spices
7. 4 to 6 quart slow cooker to melt everything together
8. Heatproof silicone spatula or wooden spoon to stir the cheese in the crock every 20 to 30 minutes
9. Can opener and a knife (or box grater if you need to shred cheddar)
FAQ
The Best Slow Cooker Queso Dip Recipe Substitutions and Variations
- Ground beef: Swap with ground turkey or chicken (1:1, cook and drain) for a leaner dip; or use Mexican chorizo (same weight) for a spicier, more savory version; for a vegetarian swap use about 1 1/4 cups cooked brown or green lentils plus extra taco seasoning.
- Velveeta (16 oz): Replace with 3 cups shredded Monterey Jack or mild cheddar plus 8 oz cream cheese and 1/2 cup milk, melt slowly so it stays smooth, dont overheat; or use 16 oz queso blanco or processed American cheese for similar creamy texture.
- Cream cheese / Whole milk: Use Neufchâtel 1:1 to cut fat with little flavor change, or swap cream cheese for 8 oz full-fat Greek yogurt (stir in at end) for tang; replace whole milk with half and half or evaporated milk for equal richness, or 2% if thats what you have.
- Rotel diced tomatoes & green chiles: Substitute one 14 oz can diced tomatoes plus 2 tbsp canned diced green chilies, or use fresh diced tomatoes plus 1-2 seeded jalapeños for fresher heat; fire roasted diced tomatoes work great if you want a smoky note.
Pro Tips
1. Cube the Velveeta and cut the cream cheese into small chunks, then let them sit at room temperature for about 30 minutes. Smaller pieces and warmer cheese melt way faster so you won’t be stuck babysitting the crock all the time.
2. Drain most of the beef fat after browning. Too much grease makes the dip heavy and oily. If it still feels flat, add a squeeze of lime or a splash of vinegar to brighten it up, trust me acid helps a lot.
3. Shred cheddar from a block, don’t use pre shredded stuff. It melts smoother and tastes fresher. Also save a handful to stir in at the end so the texture stays extra gooey.
4. If the dip looks grainy or oily, stop high heat and stir in warm milk a tablespoon at a time until it comes back together. Once it’s done keep it on warm so it stays silky and won’t break apart.
The Best Slow Cooker Queso Dip Recipe
I combined browned ground beef, Rotel, and a three cheese blend to make a Slow Cooker Beef Queso Dip that melts into a party ready bowl you will want to see.
8
servings
520
kcal
Equipment: 1. 10–12 inch skillet or frying pan for browning the beef, cast iron or nonstick both fine
2. Chef’s knife for chopping onion garlic and jalapeños
3. Cutting board
4. Wooden spoon or spatula for stirring while you brown the meat
5. Slotted spoon or large spoon to lift meat out and drain excess fat
6. Measuring spoons plus a 1/2 cup measuring cup for milk and spices
7. 4 to 6 quart slow cooker to melt everything together
8. Heatproof silicone spatula or wooden spoon to stir the cheese in the crock every 20 to 30 minutes
9. Can opener and a knife (or box grater if you need to shred cheddar)
Ingredients
-
1 lb ground beef (about 450 g)
-
1 small yellow onion (about 3/4 cup)
-
2 cloves garlic
-
1 (10 oz) can Rotel diced tomatoes and green chiles
-
16 oz Velveeta cheese (1 block)
-
8 oz cream cheese
-
1/2 cup whole milk
-
1 cup shredded cheddar cheese
-
1 packet (1 oz) taco seasoning
-
1/2 tsp ground cumin
-
1/2 tsp chili powder
-
Salt
-
Black pepper
-
2 jalapeños (optional)
-
2 tbsp chopped fresh cilantro (optional)
Directions
- Brown 1 lb ground beef in a skillet over medium heat with 1 small chopped yellow onion and 2 minced garlic cloves until meat is no longer pink and onions are soft; drain off excess fat and return beef to the pan.
- Stir in 1 packet taco seasoning, 1/2 tsp ground cumin, 1/2 tsp chili powder, a pinch of salt and black pepper, and cook 1 minute so the spices bloom.
- Transfer the seasoned beef mixture to a 4 to 6 quart slow cooker and pour in 1 (10 oz) can Rotel (with juices).
- Cube 16 oz Velveeta and 8 oz cream cheese, add them to the slow cooker along with 1/2 cup whole milk and 1 cup shredded cheddar; stirring once to combine.
- If you want heat, finely chop 2 jalapeños (remove seeds for milder) and stir them in now.
- Cover and cook on LOW for 2 to 3 hours or HIGH for 1 to 1 1/2 hours, stopping to stir every 20 to 30 minutes so the cheese melts evenly and nothing sticks.
- Check texture near the end and add more milk a tablespoon at a time if it seems too thick, or stir in a handful more shredded cheddar if too thin; taste and adjust salt and pepper.
- When everything is creamy and fully melted, switch the slow cooker to WARM for serving so it stays silky without breaking.
- Serve straight from the crockpot with tortilla chips and top with 2 tbsp chopped fresh cilantro if using; a squeeze of lime or extra diced jalapeño on top is great too.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 224g
- Total number of serves: 8
- Calories: 520kcal
- Fat: 42.7g
- Saturated Fat: 23.9g
- Trans Fat: 0.3g
- Polyunsaturated: 2.5g
- Monounsaturated: 15g
- Cholesterol: 142mg
- Sodium: 1074mg
- Potassium: 412mg
- Carbohydrates: 8.8g
- Fiber: 0.5g
- Sugar: 2.4g
- Protein: 25.1g
- Vitamin A: 1000IU
- Vitamin C: 2.5mg
- Calcium: 371mg
- Iron: 1.9mg
