ou want) of salsa con queso cheese dip into a bowl. Quickly zap
rom heat.
Spread salsa con queso dip over crust to within 1
he Chili Con Queso.
Sprinkle lightly with grated cheese and heat in
Heat a crock-pot on high and melt all the cheese.
Add onion, tomato and green chilies.
Add a few crushed red peppers, chili powder and salsa.
Use milk to thin down.
Turn crock-pot to low and watch so it doesn't get too thick.
This recipe is great for parties.
Makes about 2 1/2 quarts.
o taste.
The Chile Con Queso.
Start by heating the
In a crock-pot:
Cut cheese up in blocks and melt.
Brown sausage or hamburger and onion then drain.
Dump salsa and meat in with cheese and mix all together.
Stir occasionally until all cheese is melted.
If dip is thick, then add a little milk.
Serve with tortilla chips as dip or over baked potatoes.
Brown ground beef and onion, until meat is no longer pink and onion is soft.
Add the water and taco seasoning.
Simmer until most of the water is evaporated.
Add the beans and the cheese dip.
If mixture is still too thick to your liking, add more water.
Simmer on low for 10 minutes.
Garnish with your favorite toppings.
In a medium saucepan, stir together Taco Bell brand salsa con queso, Taco Bell thick-n-chunky salsa, Taco Bell taco sauce and half the chopped bell peppers.
Cook and stir over medium heat until thoroughly heated.
Transfer to a serving bowl.
Sprinkle with remaining chopped bell peppers.
Serve with Taco Bell tortilla chips.
Makes 3 cups or 8 to 10 servings.
Takes 5 minutes.
Saute onion in melted margarine; add garlic powder, cheese and Ro-Tel tomatoes and peppers.
Over low heat, stir until cheese melts.
For richer texture, let set overnight or until cooled in refrigerator. Serve hot in chafing dish or fondue pot with crackers and corn chips.
Brown ground beef and drain.
Put all ingredients into crock pot and let simmer until cheese melts.
Saute onion and garlic in oil over medium high heat. Add ground meat to onions and garlic; brown. Add undiluted soups, chilies, water, steak sauce, Worcestershire sauce, cumin, chili powder, pepper, and enchilada seasoning; bring to a boil. Cover and reduce heat; simmer 1 hour. Add chips and queso cheese dip. Simmer uncovered 10 minutes. Sprinkle with paprika and serve.
Combine first 4 ingredients in small cup.
Stir.
Discard tip and cut wings apart at joints.
Brush sauce over both sides of chicken pieces.
Place pieces in 3 1/2 Quart slow cooker.
Cover, Cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours until tender.
Serve from slow cooker.
Makes about 28 pieces of wing or 18 drumettes.
Blue Cheese Dip: Combine all seven ingredients in a bowl; Beat until smooth.
Makes 1 1/8 cups.
Serve with wings.
Brown hamburger meat and sausage. Drain. Mix with cheese and cheese dip. Heat on low until cheese melts. Eat with tortilla chips.
risp.
Blue Cheese Dip-------------.
Place the blue cheese in a bowl
Brown meat in skillet. Drain. Add taco mix and water. Bring to boil, reduce heat and let simmer for about 15-20 minutes. Add nacho cheese dip and Ro-Tel tomatoes. Heat and empty into bowl or pour into crockpot on low heat.
br>Mix salsa con queso with 1 package of shredded cheese, the salsa
s a nice runny dip after all the cheese is melted.
Heat oil in a medium saucepan on medium heat. Cook pepper, onion, jalapeno and garlic, stirring, for 5 mins or until onion softens. Add tomatoes, cook, stirring, for 2 mins.
Add cream cheese; whisk until combined and dip is smooth. Season to taste.
Serve cheese dip hot, accompanied with corn chips.
Mix sour cream, cream cheese, and taco seasoning mix together
Start by warming up the refried beans and salsa con queso in the microwave, then add the rest of the ingredients, stir.
Enjoy.