iRonin’s Texas Queso con Carne

Don’t come crying to me when you’re 20lbs heavier.  This is the queso dip I make for my friends and family – don’t try scooping this stuff with a wimpy chip!


  • 2 bags of chips – I use the Scoops or Rounds because they tend to be a little more sturdy.
  • 1 brick of Velveeta cheese. White Cheddar is the best, but it doesn’t matter.
  • 1 can of Rotel. This is basically diced tomatoes and chills – Hot/Medium are best.
  • 1 can of Cream of Mushroom
  • 1 small deal of Cream Cheese (You need about 3 tablespoons)
  • 1 tube of Ground Beef (small)
  • 1 tube of Jimmy Dean breakfast  sausage (small). Maple is the best tasting.
  • 1 cup of milk
  • Seasonings. I use Salt, Garlic (minced or powder works)
  • Worcestershire Sauce (I love this stuff)
  • Cooking Oil (I use Olive)
  • A crock-pot large enough to hold it all
  • A pan/skillet for cooking the sausage & ground beef

Preparation aka the 12 Steps to Gluttonous Bliss

  1. Turn the crock-pot on High, and while it’s warming up, drop in the Milk for a wet base, then start cutting up the Velveeta into cubes and spacing them out evenly in the crock-pot.
  2. After the cheese and the milk are in, add the Cream of Mushroom evenly over the cheese cubes. Cover the crock-pot and let it heat up, it’s time to cook the meat!
  3. Heat up a skillet – oil it up (Olive) and add the ground beef.
  4. Separate the beef out into little bite sized crumbles as it cooks. As the meat barely begins to brown (1-2 minutes in) add in your seasonings – I’ll typically do the salt and garlic early, wait 3-4 minutes,  then add the Worcestershire – 2-3 squirts work, just enough to darken the meat up evenly.
  5. Once the Worcestershire goes on, you should get a pretty good sizzle going. Open the can of Rotel and drain out a little bit of the water, then add the entire can to the ground beef. This should cool the ground beef down slightly. Keep it here and stir until the beef gets nice and brown.
  6. Once the ground beef gets cooked through, I tend to crank the heat on the pan and get it searing hot. It burns off some of the excess juice and crisps the beef a little bit.
    1. If you do this, then you can add the entire pan of beef to the crock pot directly.
    2. If you don’t, or if your ground beef still looks a little watery, then dump the pan into a colander and drain out the excess juice before adding it to the crock pot.
  7. At this point, the cheese in the crock-pot should be starting to melt from below, and the addition of the ground beef above will start to help the process.  If the cheese is melted enough to being stirring, go for it. If not, no worries, re-cover the pot and put the pan back on the stove top, we’ve got some sausage to make!
  8. Don’t bother cleaning the pan – leave the grease and residue from the ground beef and simply add in the sausage.  If your pan is too dry, then add some more olive oil.
  9. Once again, break the sausage apart into small crumbles as it cooks.   Jimmy Dean sausage doesn’t usually call for much seasoning, but if you want you can add some more.  I typically only give it a dash or two of Worcestershire  and a pinch of salt.
  10. By the time the sausage is finished browning, the mixture in the crock-pot should be pretty close to melted – start to stir it up good, then add in the sausage.  If the sausage seems a bit greasy, you can again drain it first in a colander, and then use paper towel to pat it down a bit to soak some of it up before adding it to the crock-pot.
  11. Once everything stirs in evenly – it’s time to add the Cream Cheese.  Toss in a few wads of it and stir evenly – it should lighten up the color of the dip and make it a bit more creamy.
  12. Once the pot is nice and melted – drop the temperature to Warm.  Scoop out a few servings into bowls and serve!