My friend Jason makes the best queso I’ve ever had. Trust me, I’m Texan. Just look at it. Don’t you want to jump in and swim around?! He was kind enough to share his recipe with me so I could share it with all of you! It’s beefy, it’s cheesy, and it’s easy to make. The crockpot does most of the work. This also happens to make a ton of queso, which is the appropriate amount of queso to make. I can’t stop eating this when it’s in front of me. I’m powerless against its cheesy charms!

In case you aren’t Texan and aren’t familiar: queso is a warm Tex-Mex cheese dip served with tortilla chips and smothered on many Tex-Mex dishes (such as tacos, enchiladas, taco bowls, chimichangas, et cetera). Queso is just about my weakness as far as savory snacks go. If I leave the state for more than 48 hours, I simply must have queso upon my return. Jason’s queso is made with Velveeta (I will never be too fancy to adore Velveeta), RO-TEL (tomatoes with green chiles), and a delicious ground beef mixture. Melting everything together slowly on low in a Crockpot creates the most amazing dip consistency. There’s nothing I hate more than watery queso and this is anything but!

Fun fact: Jason has guest starred on more episodes of The Rose Table than anyone else! I can’t even count how many times he’s made this for me. Without further ado, here’s how to make Jason’s amazing queso!

The Best Beef Queso
1 pound ground beef
1 yellow onion (finely diced)
2 Tbsp taco seasoning mix (homemade or store bought)
2/3 cup water
32 oz Velveeta cheese (cut into cubes)
20 oz canned RO-TEL tomatoes*

1. In a large skillet, brown the ground beef and onion over medium heat until the meat is no longer pink. Drain the fat from the pan.
2. Add the taco seasoning and water and increase the heat to medium-high. Cook, stirring frequently, until the liquid has evaporated. Remove from heat.
3. In a 4-6 quart slow cooker, add the prepared ground beef mixture, the Velveeta cheese, and cans of RO-TEL. Stir together and cook on low until the cheese is completely melted, 1-2 hours.

*If you can’t find RO-TEL, substitute diced tomatoes and a small can of green chiles.

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Want margaritas to go with your Tex-Mex night? Try my Mango Margaritas or Strawberry Margaritas!

Stay cheesy,

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