Crockpot Mexican Dip Velveeta

Cut Velveeta cheese into 1-inch cubes. Cut the Velveeta cheese into cubes.

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While turkey is cooking cut Velveeta into 1 cubes and place in slow cooker on LOW.

Crockpot mexican dip velveeta. Add chopped onion and garlic and saute just long enough to sweat but not brown. Cut Velveeta into cubes and add to crock pot. Pour in Rotel tomatoes and taco seasoning.

Cover and cook on LOW for 2 hours stirring occasionally until the cheese is melted. DIRECTIONS In skillet brown ground chuck in oil and chop finely with a spatula. Slice green onions into thin slices for garnish.

Add Rotel tomatoes to crock pot. Microwave for 3 minutes. Add cooked ground beef and the remaining ingredients to a 3 to 4 quart slow cooker.

Cook over low heat for 1 hour and reduce to warm. In a medium skillet on the stove-top cook and crumble the ground beef until it is no longer pink. Add in the can of ROTEL.

Pour in milk butter diced green chiles jalapenos taco seasoning and garlic powder. Cover and cook on HIGH for 25 hours stirring occasionally. Add ground beef and cheese to a Crockpot.

Drain off any excess cooking fat. Directions In a nonstick skillet cook ground turkey with all dry seasonings until fully cooked. Reheat the frozen cheese dip by letting it thaw in the fridge overnight.

Give it all a gentle stir and put the lid on. Add the velveeta and remaining ingredients to the slow cooker. Stir and then cook 1-2 more minutes or until smooth.

Stovetop reheating is also an option. Ingredients 8 ounces velveeta cheese 34 cup diced tomatoes with green chili peppers such as Ro-Tel 1 teaspoon taco seasoning. You can also place the frozen cheese dip directly in the slow cooker but it will need to cook for longer.

Cut cheese into cubes then place into a mini slow cooker. Cube Velveeta into a microwavable bowl. Then place chilled queso in the crockpot and set it on high for 2-25hours stirring occasionally to prevent sticking and burning.

Pour El Pato Brand Tomato Sauce Mexican Hot Style over the cheese.

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