This is an easy chili con queso dip, perfect for entertaining, as it is a make-ahead, crockpot dip that serves a crowd. For this version of queso, we are making things bigger and better, just like the great state of Texas. It’s like serving up a teeny tiny taco on every chip. This Texas-style taco queso begins on the stovetop with ground beef and onion, generously seasoned with taco seasoning. Beyond this task, all that remains is to add it to the crock pot, along with a block of Velveeta, as well as canned tomatoes with chilis and evaporated milk. Evaporated milk may seem like a strange ingredient for a queso dip, but it contributes a great deal to the smooth and creamy texture of this recipe.
TAK’s Texas Taco Queso isn’t just your average ol’ queso. This one is a game changer, and is best described simply as addictive. It’s cheesy with just the right amount of heat, and brims with loads of savory taco meat. Simply put, it is irresistible.
This is one of my most tried-and-true recipes, and in my personal experience, the ultimate crowd-pleaser when it comes to game day entertaining, parties, barbecues and more. Enjoy!
1 pound (80/20) ground beef
1 yellow onion, diced
32 ounces Velveeta cheese, cut into 1” chunks
2 (10 ounce) cans of diced tomatoes with green chilis
12 ounces evaporated milk
Place a cast iron skillet or a large sauté pan over medium-high heat. Add the ground beef and begin breaking it apart with a sturdy spatula. Season the beef with Tex-Mex Spice Blend and continue to cook for about 10 more minutes, or until the ground beef is cooked through. Carefully remove the beef from the skillet using a slotted spoon and set aside. Add the onion to the skillet and sauté 5-7 minutes, until softened. Remove from the heat and set aside until ready to use.
Add the Velveeta, diced tomatoes and milk to a slow cooker and turn heat on low. Stir in the ground beef and onion and allow to cook for 1 hour, stirring occasionally, or until the cheese has completely melted. Serve alongside tortilla chips and enjoy.
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