Pair this with my homemade salsa and guacamole, and try my easy White Queso recipe next!
Velveeta Queso
We have been making this Velveeta Queso dip for years, it instantly became one of our favorite recipes when we first made it. Of all of my appetizer recipes, I think I’ve made this one the most. You can even make this in the Crock Pot AND up to 2 days ahead of time. Score.
How to Make it
See recipe card below this post for ingredient quantities and full instructions. Brown the ground beef and drain any excess grease. Add beer and simmer for 4-5 minutes.
Add Velveeta and Cheddar Jack Cheese, let it melt and stir until smooth. Add Black Beans, Cilantro, and Red Onions. Stir to combine.
Add Rotel tomatoes and any excess tomato juice until desired consistency is reached. Stir to combine and serve!
PRO TIP: I like to use my 10-inch cast iron skillet for this recipe. Cast iron conducts heat really well and makes everything super flavorful.
Meat Variations
Ground Turkey, Ground Sausage, and Bacon are all great meat variations! OR- You can go meatless if you’d like!
Beer Substitutes
Chicken or beef broth make great beer substitutes in this recipe. Root beer or coke adds interesting flavors in place of beer as well.
Crock Pot Method
Can you make Velveeta Queso in the Crock Pot? Absolutely!
Brown the meat first, then add all remaining ingredients. Heat on high for 2-3 hours or on low for 4-5 hours.
This is the Crock Pot that I have which allows you to sear/brown meat on the stove top within the crock pot dish which eliminates cleaning an extra pan. It also automatically switches to warm if once the time is up!
Make-Ahead Method
This is an excellent dip to fully prepare ahead of time.
After it’s prepared, let it cool, and refrigerate it in an airtight container for up to 3 days. Reheat it over low heat on the stove top and serve once heated through. This dip also fits perfectly in this 1.5 quart crock pot. Be sure to stir it on occasion if reheating in this crock.
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Recipe Adapted from The Cookie Rookie
