Slow Cooker Chile con Queso
By :Instant Culinary Team
This Chile Con Queso makes entertaining easy, from sautéing, to slow cooking, to serving all in one pot!
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Rating: 0
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Cuisine Mexican
Difficulty Easy
Browse Category Dinner, Lunch, Snack
Cooking Technique Saute
Home Category Dinner, Lunch, Snack
Prep Time 10 Minutes
Cook Time 2 Hours 20 Minutes
Servings
7-8 Servings
Ingredients
  • 1 tbsp olive oil
  • 1 lb ground beef extra lean
  • 2 tsp paprika
  • 1 tsp cayenne
  • 1 tsp salt
  • ½ white onion diced
  • 3 garlic cloves minced
  • 1 4 oz can mild diced green chiles
  • 1 14 oz can Fire Roasted tomatoes
  • 1 cup evaporated milk
  • 12 oz Velveeta cheese cubed
  • 3 cups Mexican shredded cheese
  • Fresh cilantro sprigs chopped, for serving
  • Tortilla Chips for serving
Cuisine Mexican
Difficulty Easy
Browse Category Dinner, Lunch, Snack
Cooking Technique Saute
Home Category Dinner, Lunch, Snack
Prep Time 10 Minutes
Cook Time 2 Hours 20 Minutes
Servings
7-8 Servings
Ingredients
  • 1 tbsp olive oil
  • 1 lb ground beef extra lean
  • 2 tsp paprika
  • 1 tsp cayenne
  • 1 tsp salt
  • ½ white onion diced
  • 3 garlic cloves minced
  • 1 4 oz can mild diced green chiles
  • 1 14 oz can Fire Roasted tomatoes
  • 1 cup evaporated milk
  • 12 oz Velveeta cheese cubed
  • 3 cups Mexican shredded cheese
  • Fresh cilantro sprigs chopped, for serving
  • Tortilla Chips for serving
Votes: 0
Rating: 0
Rate this recipe!
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Instructions
  1. Turn on the Sauté function at 320°F for 20 Minutes. Add the olive oil and the ground beef. Brown the beef on all sides, breaking up into smaller bits with a wooden spoon. Sprinkle on the paprika, cayenne and salt.
  2. Leave the ground beef in the pot and add the diced white onion and minced garlic cloves. Sauté for another 3-4 Minutes until fragrant.
  3. Add the diced green chiles, fire roasted tomatoes, evaporated milk, Velveeta cheese, and Mexican shredded cheese. Stir to combine.
  4. Place the lid on top and Slow Cook on High for 2 Hours, or on Low for 4 Hours, stirring occasionally.
  5. Sprinkle with fresh cilantro and serve with tortilla chips. Keep warm.
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