Spicy Cheese Dip With Ground Beef Recipes

Steps:

• Puree stewed tomato juice only, garlic and 2 jalapenos in a blender or processor. Finely chop the onion, 1 jalapeno, 2 to 3 tablespoons of cilantro and 4 to 6 Roma tomatoes. Roughly chop the stewed tomatoes. Mix all these ingredients in a large bowl. Season with kosher salt, fresh ground pepper and lime juice.;
• Cook the ground beef, onion, jalapenos, garlic and dash of salt and pepper. Drain excess fat in a small bowl. Add the beef mixture to slow cooker and put on medium setting. Keep hot. Add cubes of cheese, cream of mushroom soup and milk and stir. Next add 2 cups of the salsa mixture to the cheese mixture. Can be kept warm for 1/2 hour or longer. Serve with chips.

Steps:

• Heat a large skillet over medium-high heat. Crumble sausage and ground beef into the skillet; add the onion. Cook and stir the beef mixture until the meat is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Pour into a slow cooker.
• Layer cheese food cubes atop meat mixture.
• Blend diced tomatoes with green chile peppers in a blender until smooth; pour over the cheese cubes along with the cream of mushroom soup. Stir the mixture.
• Cook on High, stirring occasionally until the cheese is completely melted, about 90 minutes.

Steps:

• In a large skillet, cook and crumble beef over medium heat until no longer pink, 4-6 minutes; drain. Add water and one envelope taco seasoning; cook until thickened. Cool slightly., Beat sour cream, cream cheese and remaining taco seasoning until blended. Spread in a 3-qt. dish; add ground beef. Top with lettuce, cheddar, tomatoes, pepper and olives.

Steps:

• Brown ground beef and 1/4 cup onions in a large nonstick skillet. Break apart as needed. Drain.
• Combine beef with remaining ingredients in slow cooker.
• Cook on LOW 2 1/2 hours, or until cheese is melted.
• Serve from slow cooker with scoop-shaped tortilla chips.
• TIP: The smaller the Velveeta chunks, the faster they will melt.
• VARIATION: Instead of the 1/4 cup onions, use 3/4 teaspoon garlic powder.

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon to a plate lined with a paper towel, retaining drippings in the skillet.
• Break ground beef in pieces and add to drippings in the skillet. Cook and stir beef until completely browned, 7 to 10 minutes; drain in a colander. Rinse beef with water to wash away excess fat; drain. Transfer drained beef to a bowl. Stir pickle juice into the beef; season with salt and pepper.
• Combine ground beef mixture, American cheese, cream cheese, diced tomatoes with green chile peppers, green onions, ketchup, Dijon mustard, and cayenne pepper in a slow cooker.
• Cook cheese mixture on Low, stirring occasionally, until the cheese is melted completely, about 1 hour. Crumble bacon over the surface of the dip to serve.

Steps:

• In a large skillet, brown beef and sausage. Drain excess fat.
• In another large skillet, mix green onions, salsa and processed cheese over a low heat. Continue stirring until cheese melts.
• Add meat to the cheese mixture and simmer uncovered until ready to serve.