Ingredients
Equipment
Method
Stovetop Instructions
- In a large skillet or Dutch oven, cook the ground beef and chorizo over medium-high heat until browned. Drain off any excess grease.
- Add the diced onion and jalapeño to the skillet and cook for 3-5 minutes, until softened.
- Reduce the heat to low. Add the cubed Velveeta, cream cheese, Rotel (undrained), and all seasonings.
- Stir continuously until the cheeses are completely melted and the dip is smooth and creamy. This may take 10-15 minutes. Serve warm.
Crockpot Instructions
- In a skillet, cook the ground beef and chorizo until browned. Drain the grease and transfer the cooked meat to your slow cooker.
- Add the cubed Velveeta, cream cheese, Rotel, onion, jalapeño, and seasonings to the slow cooker.
- Cover and cook on low for 2-3 hours, stirring every 45 minutes. Once smooth, turn to the 'warm' setting to serve.
Notes
Tip 1: For a thicker dip, use less milk or add more cheese. For a thinner dip, add a splash of milk or beer until it reaches the desired consistency.
Tip 2: Ensure you drain the grease from the meat very well to prevent the queso from becoming oily.
Tip 3: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Tip 2: Ensure you drain the grease from the meat very well to prevent the queso from becoming oily.
Tip 3: Store leftovers in an airtight container in the refrigerator for up to 4 days.