Amazing Beef Queso Dip
This beefed up party appetizer Beef Queso Dip is made from scratch and sometimes finds it's way on top of french fries, baked potatoes and vegetables.
=========================================
CLICK HERE TO GET THE PRINTABLE RECIPE: ????️
Servings: 8
Ingredients
1 lb ground beef
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
4 tbsp butter
1/4 cup flour
1 cup non fat milk
1 cup low fat pepper jack cheese shredded
1 cup low fat sharp cheddar cheese shredded
1 cup salsa
Instructions
In a large skillet over medium heat brown the ground beef seasoned with chili powder, cumin and garlic powder. Drain any fat and set aside.
Make the roux to thicken your sauce by melting butter in sauté pan over medium heat and add the flour. Stir with whisk and continue to cook for 2 minutes. Whisk in milk and continue to cook on low for 3-4 minutes until thickened. Add the salsa and stir to combine.
Whisk in the cheeses until smooth and the seasoned, browned beef. Simmer on low for 5 minutes.
Serve warm with tortilla chips and garnish with chopped cilantro and crumbled Cotija cheese (optional).
=========================================
Thanks for watching, I hope you enjoyed this video. If you did, go ahead and give it a THUMBS Up, hit the SUBSCRIBE button to stay up to date. If you click that NOTIFICATION BELL ICON to the right of SUBSCRIBE you’ll know me every time I post a new video too!
FOLLOW ME HERE:
Facebook:
Instagram:
Pinterest:
Twitter:
Email: kevin@keviniscooking.com
Easy Queso Dip
Ingredients:
16oz Velveeta Cheese
1 can of Original Rotel
1/2 lb ground beef
1/2 cup of milk
Seasoning to taste:
Onion powder
Garlic powder
Black pepper
Chili powder
Super easy to make, try it with smoked sausage and/or shrimp!
Stove Top Salsa Con Queso❗????????????
Sauce and cheese cooked on the stove top in minutes! Easy to make, lots of flavor, and a nice snack for the everyone!
Music:
This recipe is for a restaurant style queso with the addition of salsa. It's easy to make, done on the stove top in minutes, and it serves 8 adults. Nutrition Facts also includes a whole bag of Tostitos Tortilla Chips.
Now by restaurant style I mean cheese and milk melted down in a pot at a low simmer, then served with tortilla chips. In the restaurants that I have worked at which served Queso as an appetizer, it was either Monterey or White American cheese cut into small cubes then melted down with whole milk in a large pot. It's really that simple.
Some restaurants may add some seasonings (cumin, salt, pepper, etc.), or diced jalapeños and Roma tomatoes. But one of my all time favorites is Salsa con Queso, which simply means sauce with cheese. The sauce of course is in association with it's origin of Mexico or greater Latin America, meaning a chunky tomato based sauce bolstered by the bold and vibrant flavors of thick cut peppers, onions, and Latin spices.
My favorite salsa here in the United States is Herdez brand salsa, and I like all of their products but I usually just go with Medium heat for cooking purposes. That's what I'm going to use in this recipe, the homemade Latin sauce of Herdez Medium Salsa Casera.
Now for the cheese I'm choosing two different kinds. One is Ole brand Queso Dip 12 ounce block in combination with Kraft American Sharp Cheddar cheese. I'll cube the Ole Queso so it can slowly melt in the beginning stages then grate the Kraft Cheddar so I can just add it in at the end before I remove the pot from heat and let it rest so the cheese can thicken.
Aside from the milk, that's pretty much all there is to this. Now the package of Ole Queso Dip 12 ounce block says to simply add 6 ounces of milk when cooking, but that's a lot of dairy and your cheese dip will be too thin.
If that's your preference then stick to the directions which there's nothing wrong with that, but for me I like my cheese dip a little bit thicker so I went with 4 ounces instead, or 1/2 cup.
The best part about making a stove top cheese dip is that you can add cheese or milk to reach desired consistency. The only thing you have to keep in mind is that the cheese will thicken some as it cools once removed from the burner. So while you're cooking it, you might think it's too soupy but after it cools some it will thicken.
Ok so without further ado we're going to just dive in, because it's only like 4 ingredients anyway and it's supposed to be easy! But don't feel like you can't leave me a comment I'd love to hear your feedback. Did you change anything, or would you change anything about this? What do you think? Let me know!
Serves 8, Nutrition Facts also include a whole bag of tortilla chips.
Ingredients:
12oz Ole Brand Queso Dip Block Cheese
4oz Block of Kraft Sharp Cheddar Cheese
4oz Whole Milk (1/2 Cup)
8oz Salsa (usually half a jar)
1 Bag of Tostitos Tortilla Chips
Nutrition Facts (Per Serving, Serves 8)
Calories: 315
Total Fat: 16.8g
Cholesterol: 19.3mg
Sodium: 549.5mg
Total Carbohydrates: 30.1g
Dietary Fiber: 1.5g
Sugar: 1.7g
Protein: 7.4g
Vitamin D: 0%
Calcium: 107%
Iron: 3%
Potassium: 10.8mg
Vitamin A: 48.4%
Vitamin C: 0%
Directions:
Step 1: Cube queso cheese block and shred cheddar cheese and set aside.
Step 2: Add 1/2 Cup of whole milk to an anodized pot at low to medium-low heat. I HIGHLY recommend anodized anytime you make queso dip.
Step 3: Incrementally add in Ole Queso blocks to pot. As they begin to melt over low to medium-low heat, stir regularly to create a mixture.
Step 4: As temperature rises and cheese blocks melt down some, add in half a jar of your favorite salsa (8 ounces). I love Herdez, the flavor is so hard to beat for a mass produced brand. Medium heat is fine, but if you like yours spicy feel free to go for Hot if that's what you have access to.
Step 5: Continuing to stir in ingredients, as your salsa has now combined with cheese sauce it's time to add in a couple of hand fulls of your grated Cheddar Cheese (4oz in block form). This will turn the cheese yellow as opposed to pink, and thicken it up as it cools.
Step 6: Remove from pot and let queso cool for about 15 minutes before transferring to a serving dish. I like to use a small bowl inside of a large bowl, filling the small bowl in the center with the queso then lining the large bowl around the queso with chips for easy dipping.
Thanks for watching, and enjoy!
Scrambled Eggs with Sausage Recipe | Salsa Con Queso (TOSTITOS)
Scrambled Eggs with Sausage Recipe | Salsa Con Queso (TOSTITOS)
INGREDIENTS
1. EGGS ( I HAVE 9 EGGS HERE)
2. Sausage ( got this from Costco, I love the Pillers brand ), or any kind of sausage brand that are available on your fridge, cut it into circle
3. SALSA CON QUESO, Tostitos
4. Butter to use
5. Spring onion
6. Minced garlic
7. Tomatoes ( cut )
8. One whole onion
9. Salt and pepper to taste
Rajas Con Queso Egg Rolls & Salsa Queso Dip Recipe
The MOST DELICIOUS Queso Recipe (Chili Cheese Dip)
If you too share a deep love and affinity for queso, this is the recipe for you. This recipe is authentic as Texas queso could probably get with one little twist -- CHILI! Texas chili, of course, so no beans!
???? ⬇️ ???? ⬇️ ???? ⬇️ ???? ⬇️
You can print out the recipe here:
The recipe starts with a quick-fix homemade taco-flavored chili. Rather than dumpling chili out of can (which has a soft, mushy texture) we are going to make our own. The flavor AND the texture are going to be far superior this way. Don't be initimidated by the idea of making your own chili.
This one comes together in just 15 minutes, with very minimal effort!
Once the chili is whipped up, we're going to add the cheese and turn it into the best chili cheese dip queso recipe you've ever laid taste buds on!
For this, you'll need velveeta. You can't make authentic, real-deal Texas Queso without it! In addition to the velveeta, we're also going to add some freshly grated cheddar. This will get us some seriously awesome cheese pulls and amp up the flavor.
This queso recipe is the perfect game day appetizer, but it's pretty much a guaranteed HIT anytime your entertaining! Enjoy!
Chili Cheese Dip Queso Ingredients:
1 pound lean ground beef (90/10)
1 (1-ounce) package taco seasoning
1 teaspoon chili powder
1 (10-ounce) can Rotel Original Diced Tomatoes and Green Chilis, drained
1 ¼ cup low-sodium beef broth
2 teaspoons cornstarch
1 (16-ounce) block Velveeta cheese, cut into 1 cubes
1 cup freshly grated Cheddar cheese
How To Make Chili Cheese Dip Queso:
Add the ground beef to a large skillet over medium-high heat. Sprinkle over the taco seasoning and chili powder and use a wooden spatula to work in the seasoning and break the meat apart. Cook for about 8-10 minutes, or until fully browned and cooked through.
Stir in the Rotel and the beef broth and allow the mixture to come to a simmer.
In the meantime, add the cornstarch, along with 1 teaspoon of water, to a small bowl and stir to make a slurry.
Pour all of the slurry into the beef mixture and stir. Reduce the heat to medium-low to maintain a simmer and simmer for about 5-7 minutes, stirring occasionally, until slightly thickened.
Reduce the heat to low. Add the cubed Velveeta cheese and cheddar cheese to the beef and stir until melted. Serve with chips and enjoy!
❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
Thanks so much for watching! Pretty please, hit that LIKE button and SUBSCRIBE so you can stay up to date with all of my new recipe releases. Stay tuned, there's more yumminess to come!
???? SUBSCRIBE ????:
???? Like what you see? There's SO MUCH more! ????
⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️
If comfort food soothes your soul and entertaining is your happy place, this is your channel!
The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
You can find all TAK recipes here!