Crock-Pot Beef Queso
Crock-Pot Beef Queso
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning
- 9 fluid ounces evaporated milk, divided
- 1 pound white American cheese, cut into 1-inch squares
- 8 ounces pepper jack cheese, cut into 1-inch squares
- 1 jalapeño, diced, seeds removed for less heat if desired
For Serving
- 1 bag tortilla chips, as needed
- 1 bag Fritos, as needed
Instructions
- 1
In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a spoon as it cooks. Drain any excess grease.
⏱️ 8 min
- 2
Once the ground beef is fully cooked, stir in the taco seasoning packet until well combined. Set aside.
⏱️ 2 min
- 3
Pour approximately half of the evaporated milk (about 4 1/2 fluid ounces) into the Crock-Pot.
⏱️ 1 min
- 4
Add the cubed white American cheese and pepper jack cheese to the Crock-Pot.
⏱️ 2 min
- 5
Add the diced jalapeño to the Crock-Pot.
⏱️ 1 min
- 6
Pour the remaining evaporated milk (about 4 1/2 fluid ounces) over the ingredients in the Crock-Pot.
⏱️ 1 min
- 7
Add the cooked and seasoned ground beef to the Crock-Pot. If desired, reserve a small amount of the cooked beef for garnishing the finished queso.
⏱️ 1 min
- 8
Stir all ingredients gently to combine. Cover the Crock-Pot and set it to the low heat setting.
⏱️ 1 min
- 9
Cook on low for 1 1/2 to 2 hours, stirring every 30 minutes, until all the cheese is completely melted and the queso is smooth and creamy.
⏱️ 120 min
- 10
Once the queso is hot and smooth, garnish with the reserved cooked ground beef, if desired.
⏱️ 1 min
- 11
Serve the hot queso immediately with tortilla chips and Fritos for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crock-Pot Beef Queso
- 1 pound ground beef
- 1 packet taco seasoning
- 9 fluid ounces evaporated milk, divided
- 1 pound white American cheese, cut into 1-inch squares
- 8 ounces pepper jack cheese, cut into 1-inch squares
- 1 jalapeño, diced, seeds removed for less heat if desired
For Serving
- 1 bag tortilla chips, as needed
- 1 bag Fritos, as needed
Instructions
- 1
In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a spoon as it cooks. Drain any excess grease.
⏱️ 8 min - 2
Once the ground beef is fully cooked, stir in the taco seasoning packet until well combined. Set aside.
⏱️ 2 min - 3
Pour approximately half of the evaporated milk (about 4 1/2 fluid ounces) into the Crock-Pot.
⏱️ 1 min - 4
Add the cubed white American cheese and pepper jack cheese to the Crock-Pot.
⏱️ 2 min - 5
Add the diced jalapeño to the Crock-Pot.
⏱️ 1 min - 6
Pour the remaining evaporated milk (about 4 1/2 fluid ounces) over the ingredients in the Crock-Pot.
⏱️ 1 min - 7
Add the cooked and seasoned ground beef to the Crock-Pot. If desired, reserve a small amount of the cooked beef for garnishing the finished queso.
⏱️ 1 min - 8
Stir all ingredients gently to combine. Cover the Crock-Pot and set it to the low heat setting.
⏱️ 1 min - 9
Cook on low for 1 1/2 to 2 hours, stirring every 30 minutes, until all the cheese is completely melted and the queso is smooth and creamy.
⏱️ 120 min - 10
Once the queso is hot and smooth, garnish with the reserved cooked ground beef, if desired.
⏱️ 1 min - 11
Serve the hot queso immediately with tortilla chips and Fritos for dipping.
⏱️ 1 min