Recipe for (One Dish) Slow Cooker Velveeta Rotel Dip 365 Days of Slow

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Day 339: Slow Cooker Velveeta-Rotel Dip. 1 (32 oz) box of Velveeta cheese. 1 (14 oz) can Rotel tomatoes. 1 lb lean ground beef, browned and drained. Cut the cheese up into cubes and place in slow cooker. Stir in tomatoes and beef. Cover and cook on HIGH for about 2 hours or until cheese is melted and hot. Serve with tortilla chips.

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When reheating on the stove, place the queso in a saucepan and heat over low heat, stirring occasionally until it is heated through. To reheat it in the crock pot, add the queso in and turn it on low. Stir occasionally and once it's heated through, turn it to warm to avoid burning the cheese on the bottom.

the food is being cooked in the pot and ready to be put into the oven

The full instructions are in the green recipe card below. Cube the Velveeta and put it in a medium bowl that's microwaveable. Add the Ro*Tel. Microwave 2 minutes and stir. Continue to microwave the Rotel dip, stirring at 30-second intervals, until smooth. Seriously - that's it!

Recipe for (One Dish) Slow Cooker Velveeta Rotel Dip 365 Days of Slow

Set a large skillet over medium high heat on the stove top. Brown and crumble the ground beef, drain the fat. Add the cooked ground beef to the slow cooker, cube the velveeta and add on top of the beef. Pour over the can of rotel and sprinkle over the chili and garlic powder. Stir.

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Assemble the dip: Remove the Velveeta from the package and slice into 2 inch cubes with a sharp knife. Add it to the bottom of the crock pot along with the Rotel, taco seasoning, and cooked sausage. Slow cook the dip: Cover the crock pot with the lid and cook on LOW for 2 hours or HIGH for one hour or until the cheese is melted through.

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How To Make Rotel Dip. To make this Rotel cheese dip recipe on the stove, you're looking at only 2 quick steps: brown and drain the ground beef and add in the remaining two ingredients. Stir until melted. Rotel Dip In A Crock Pot. This Velveeta queso crockpot dip takes longer to make than the stovetop version, but it's more hands off.

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Meanwhile, brown the chopped onion and ground beef in a skillet or sauté pan over medium heat. Add the mushrooms and chile peppers, if using. The Spruce Eats / Diana Chistruga. Drain off the excess grease. Add the meat mixture to the slow cooker cheese mixture and cook on high for about 30 minutes.

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Chop the Velveeta into one inch cubes and put them into the slow cooker. Add the rotel. Cover and cook in the crockpot on high for 1 to 2 hours, stirring occasionally. When all of the cheese is melted, turn the slow cooker down to the warm setting. Serve with tortilla chips.

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Instructions. Brown the sausage until no longer pink, breaking up into little pieces with a spatula. Drain the fat. In a saucepan, heat the tomatoes and green chilies, condensed soup, beer, and Velveeta until melted and smooth. Once the cheese is melted and mixture is smooth, add the meat and serve with chips.

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Place chicken in the slow cooker. Step 2. Add cubed Velveeta, cream cheese, cream of chicken soup, Rotel tomatoes, and spices on top of the chicken. Step 3. Sprinkle with spices and stir the ingredients together. Cover the chicken with the ingredients. Step 4. Cover and cook for 3-4 hours until chicken is cooked.

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Place raw sausage in the bottom of a 3-5 quart slow cooker. Use a spoon to break it up. Cover and cook on LOW for 2-4 hours or on HIGH for 1 1/2-2 hours (depending on how hot your slow cooker cooks), or until the sausage is cooked through. Drain off any grease. Add in the Velveeta and the tomatoes.

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STEP TWO: Add the browned ground beef, Rotel and Velveeta to your slow cooker. Cube the Velveeta into pieces that are about an inch wide so that the cheese melts evenly. STEP THREE: Cover and cook on low heat for 2 - 3 hours, until the cheese is completely melted.

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In the bottom of a crock pot, add cut up Velveeta cheese, can of Rotel tomatoes, cooked chicken, sour cream and taco seasoning and mix well. Cover and heat on high for 45 minutes to 2 hours, mixing about every 20 minutes to avoid hot spots in the cheese. About 15 minutes prior to serving, add can of drained and rinsed black beans and mix.

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How to Make Rotel Dip in Crock Pot: Step 1 - First, brown the ground beef in a large skillet and drain any fat. Step 2 - Next, cube the Velveeeta cheese and place in your crock pot. Step 3 - Place the browned ground beef on top and add the rotel. Step 4 - Cover and cook.

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Reheat the dip gently in the microwave or on the stovetop when ready to serve again, adding a splash of milk to restore its creaminess. Cut the Velveeta cheese into small cubes or slices for even and quick melting. Use a microwave-safe bowl or a non-stick saucepan over low to medium heat.

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Here's how to make this easy slow cooker rotel dip: Spray crock with nonstick spray. Add Rotel, cheese cubes, and chili. Cover and cook on low for 1 to 2 hours. Stir dip periodically. Once the cheese is melted, turn the slow cooker to warm and serve! Hint: Don't skip spraying your crockpot with nonstick spray!