I’d say this is my last recipe of the year, but that’s probably not true. I think I may have come on a little strong this week with the recipes. First the Butterfinger cake then the corn dip and now this. #sorrynotsorry
Today is a hot dip that I attempted for the Iron Bowl. If you’ve ever been to Chili’s and gotten their queso that comes in a skillet, then you know exactly what this is going to taste like.
Recipe
Ingredients
- Velveeta (whole box)
- 1 can Rotel
- 1 can Cream of Mushroom Soup
- 1 pound hamburger meat
- One packet taco seasoning or same amount of your favorite homemade taco seasoning.
Directions
- Brown meat and drain then add taco seasoning and 3/4 cup of water, bring to a boil then simmer for 10 minutes.
- While that’s cooking, prepare the crock pot by spraying the inside or inserting your liner.
- Cube the Velveeta and put in the crock pot.
- Add Rotel and soup and set the crock pot to low.
- Once taco meat is finished, add it over the top of the cheese/rotel/soup mixture.
- Cook on low heat stirring occasionally. Once you notice a smooth texture, it’s ready.
- Serve with your choice of chips (We like tortilla chips or Fritos.)
Well, my first weekend of Christmas break is over, and I’ve still got so much shopping to take care of? Anyone else? I’m so behind! Time to make my game plan on the online purchases, in-store purchases, and all those groceries I need to buy for some cooking that’ll surely be happening. Let me know if y’all make this recipe. I’d love to know how your loved ones enjoyed it. Have a great week, y’all!
