Happy Monday! Today we're kicking off Cinco de Mayo week. There's nothing like a good, hearty queso to ring in the holiday. Whenever we go to my favorite Mexican restaurants, I always make sure we order queso. There's something about that gooey, melty delicious cheese dip that has got me addicted. Most of the restaurants we go to serve it with chips or warm tortillas, but you can also try the Melting Pot way by serving it with apples, carrots and bread. Anything you dip into this will be delicious. I mean, you can't really go wrong with cheese dip!
This recipe is great since you can make it in your crockpot, so once everything is cooked and in there, there's really nothing left for you to do. I browned the meat ahead of time so that when I went to go make this all I had to do was throw it all together. Since Cinco de Mayo is on a Thursday this year, I'm sure this will come in handy to a lot of you who have to work all day. Then you can come home to this creamy, meaty queso dip. Whip up a refreshing margarita and you're set!
- 1 pound Ground Beef
- 1 package Taco Seasoning
- 1 pound Hot Breakfast Sausage
- 2 pounds Velveeta
- 2 cans Rotel (diced tomatoes with green chiles)
Brown the beef in a large frying pan. Drain the fat and return to the pan. Mix in the taco seasoning as instructed on package. Once done, add to crock pot.
Brown the hot sausage in the same pan. Once cooked through, drain the fat and add it to the crock pot with the beef.
Cut up Velveeta into cubes. Add the cheese and tomatoes to the crock pot. Stir until well combined.
Cook on low until all melty and gooey, about 30 minutes to an hour.
Serve with chips, veggies, or on top of hot dogs.
Source: Adapted from Tasty Kitchen