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A creamy, cheesy, meaty dip made with Velveeta, cream cheese, Rotel, and sausage or ground beef—perfect for parties and game days.

The Greatest Queso That Ever Lived

A creamy, cheesy, meaty dip made with Velveeta, cream cheese, Rotel, and sausage or ground beef—perfect for parties and game days.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10
Course: Appetizer
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 1 32 oz block Velveeta, cubed
  • 1 8 oz package cream cheese, cubed
  • 1 10 oz can Rotel (do not drain)
  • 1 10.75 oz can cream of mushroom soup
  • 1 lb ground beef or sausage or combo

Equipment

  • Large skillet
  • Crock pot or slow cooker
  • Wooden spoon or spatula
  • Knife & cutting board
  • erving bowl (optional)

Method
 

  1. Brown meat in a skillet over medium heat. Drain and set aside.
  2. Cube cheeses and place in crock pot. Add Rotel and soup. Stir.
  3. Set to low and cook for 1 hour, stirring occasionally.
  4. Add cooked meat after 30 minutes.
  5. Stir well before serving. Keep warm for serving.

Notes

✔ Serve with chips, nachos, or drizzle on tacos.
✔ Use hot sausage for spicy version.
✔ Refrigerate leftovers up to 4 days.