Crock Pot Smoked Queso (Printer-Friendly)
A creamy, cheesy dip with smoky flavor and seasoned beef, perfect for gatherings and easy slow cooking.
# What You'll Need:
→ Meat
01 -
1 pound ground beef
→ Cheese
02 -
16 ounces Velveeta cheese, cubed
03 -
8 ounces Colby Jack cheese, shredded
04 -
8 ounces cream cheese, softened
→ Vegetables and Peppers
05 -
1 can (10 ounces) diced tomatoes with green chiles (Rotel)
06 -
2 tablespoons pickled jalapeños, chopped
07 -
2 cloves garlic, minced
→ Seasonings and Liquids
08 -
1 packet (1 ounce) taco seasoning
09 -
1 cup whole milk
10 -
1 teaspoon liquid smoke
# Steps to Follow:
01 -
In a large skillet over medium-high heat, brown the ground beef, breaking it into crumbles, until no pink remains, about 8 to 10 minutes. Drain excess grease and stir in taco seasoning.
02 -
Transfer browned beef to a 6 to 8-quart slow cooker. Add Velveeta, diced tomatoes with green chiles, Colby Jack cheese, cream cheese, jalapeños, milk, minced garlic, and liquid smoke. Stir thoroughly to combine.
03 -
Cover and cook on low heat for 2 hours, stirring every 15 minutes to prevent sticking or burning.
04 -
Once the cheese is fully melted and the dip is smooth, serve immediately.
# Extra Suggestions:
01 -
Keep dip warm on slow cooker’s low setting during serving and stir occasionally to maintain texture.
02 -
Adjust liquid smoke quantity to preference for desired smokiness.