Crockpot Mexican Dip Velveeta

Add the velveeta and remaining ingredients to the slow cooker. Cover and cook on LOW for 2 hours stirring occasionally until the cheese is melted.

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You can also place the frozen cheese dip directly in the slow cooker but it will need to cook for longer.

Crockpot mexican dip velveeta. Cook over low heat for 1 hour and reduce to warm. Add cooked ground beef and the remaining ingredients to a 3 to 4 quart slow cooker. Microwave for 3 minutes.

Stir and then cook 1-2 more minutes or until smooth. In a medium skillet on the stove-top cook and crumble the ground beef until it is no longer pink. While turkey is cooking cut Velveeta into 1 cubes and place in slow cooker on LOW.

Pour in Rotel tomatoes and taco seasoning. Stovetop reheating is also an option. Add Rotel tomatoes to crock pot.

Add chopped onion and garlic and saute just long enough to sweat but not brown. Cut Velveeta cheese into 1-inch cubes. Pour El Pato Brand Tomato Sauce Mexican Hot Style over the cheese.

Cut cheese into cubes then place into a mini slow cooker. Cut Velveeta into cubes and add to crock pot. DIRECTIONS In skillet brown ground chuck in oil and chop finely with a spatula.

Slice green onions into thin slices for garnish. Ingredients 8 ounces velveeta cheese 34 cup diced tomatoes with green chili peppers such as Ro-Tel 1 teaspoon taco seasoning. Directions In a nonstick skillet cook ground turkey with all dry seasonings until fully cooked.

Cover and cook on HIGH for 25 hours stirring occasionally. Give it all a gentle stir and put the lid on. Add ground beef and cheese to a Crockpot.

Add in the can of ROTEL. Reheat the frozen cheese dip by letting it thaw in the fridge overnight. Drain off any excess cooking fat.

Pour in milk butter diced green chiles jalapenos taco seasoning and garlic powder. Cube Velveeta into a microwavable bowl. Cut the Velveeta cheese into cubes.

Then place chilled queso in the crockpot and set it on high for 2-25hours stirring occasionally to prevent sticking and burning.

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