Beef Queso Crockpot Dip (Print Version)

# Ingredients:

→ Main

01 - 1 packet of taco spice mix
02 - 1 pound of beef, ground
03 - 16 oz of Velveeta, diced into blocks
04 - 2 cans (10 oz each) of diced tomatoes with chiles, drained

# Instructions:

01 - Coat the slow cooker bowl with a bit of cooking spray to stop sticking.
02 - On medium heat, cook the ground beef fully, stirring often. Get rid of the fat.
03 - Mix in the taco seasoning with water as per the directions on the packet. Cook until no liquid remains.
04 - Toss in the spiced meat, Velveeta cubes, and drained tomatoes into the slow cooker.
05 - Give it a stir and cook on low until the cheese melts smoothly—takes 1 to 1.5 hours.
06 - Leave the slow cooker on the warm setting while serving. Pair it with tortilla chips.

# Notes:

01 - You can make it in advance and refrigerate it.
02 - Stays fresh for 3 to 4 days in the fridge.
03 - Freezes well for up to 6 months.

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