s desired for your dip. Fill with Queso Dip (recipe below). Make stitching by
eat.
Spread salsa con queso dip over crust to within 1
In a large skillet, brown the ground beef and onion over medium heat until the meat is no longer pink.
Drain and add jalapenos, water, and taco seasoning. Increase the heat to medium-high to cook, stirring frequently, until the liquid is evaporated. Remove from heat.
In a 4 to 6 quart slow cooker add the prepared beef mixture, Velveeta, and Rotel.
Stir well and cook on low until cheese is completely melted, 1 to 2 hours.
Keep the slow cooker set to warm to serve during a party, giving the mixture a good stir before serving.
eat, cook the sausage, ground beef, diced onion and jalapeno. Add
op with queso dip.
Note: Up to this point, the recipe can
230 degrees C).
Cook beef in a large skillet under
In a saucepan, cook beef and onion until meat is no longer pink; drain.
Stir in water, beans, tomatoes and corn. Stir in mustard, salt, pepper and contents of macaroni sauce mix. Bring to a boil.
Reduce heat; cover and simmer for 10 minutes. Stir in contents of macaroni packet. Cover and simmer 10-14 minutes longer or until macaroni is tender, stirring once.
Serve with salsa con queso dip.
Boil the noodles until they are tender, drain & put into a large serving bowl along with the cooked chicken.
Heat the queso dip, tomato sauce, & black beans in a sauce pan. Pour over the noodles once hot.
Top with the diced tomatoes & serve hot.
1 to 3 minutes. Place queso dip in a microwave-safe bowl
Cook rice, jalapenos and onion together until rice is fully cooked.
Drain water off rice if needed.
Then mix sour cream into rice.
Then put in casserole dish in 2 layers.
After first layer, top with queso dip and grated cheese.
Then put the second layer on and top once more with queso dip and grated cheese.
Cook until cheese melts.
owder, and nutmeg. Cook, stirring queso dip constantly, until cheeses are completely
pice.
Mix salsa con queso with 1 package of shredded
Brown beef. Drain.
Add onion and brown. While cooking, add Ro-Tel, soup, pepper and cheese.
Bring to slow boil.
Serve while hot.
Makes about 2 quarts. Can be stored in refrigerator or frozen for later use.
Brown ground beef and drain.
Melt Velveeta and add all other ingredients.
Serve warm.
In a small saute pan, saute jalapeno until softened.
In a large pot, heat cheese and milk on medium-low heat, stirring constantly.
Once cheese is melted, slowly mix in salsa, jalapeno, green chilies and ground beef.
Mix in seasonings.
Enjoy with Chips.
I usually use a slice of Fresh lime to spice up the chips a little. Try it on one chip to make sure you like it.
If you are making it in the Crockpot, just through it all in and stir occasionally. Cook on Low.
Brown ground beef, sausage meat and onion.
Drain fat.
Add the rest of the ingredients (except the tortilla chips).
Simmer until the cheese melts.
Serve warm with tortilla chips.
Steam Lobster in old bay water 5 to 7 minutes. Remove, cool. Remove meat from shells. Slice and set aside.
Saute lobster Shells, shallots and garlic in olive oil and butter.
Deglaze with white wine. Remove shells.
Add spinach and water chestnuts.
Pour in Queso and Salsa.
Add lemon juice, salt and pepper to taste.
Fold in crab.
Simmer for 5 minutes.
Garnish with lobster meat. Serve warm.
Serve with corn chips and baked pita bread triangles.
mins.
Add ground beef, brown well, 4-5 mins
Chop chipped beef fine.
Mix all ingredients together well.
Cover and chill.
Mix beef cubes and recipe #458575.
Peel and cube