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Mexican Cheese Dip in the Crockpot

This is a hot delicious Mexican cheese dip. So hearty that it could almost be the main course. We bring this to every family get-together.
Course Appetizer, Main Course, Snack
Cuisine Mexican
Keyword crockpot, Mexican Cheese Dip, Mexican dip, queso
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Servings 16
Author Danelle

Equipment

  • 1 Crock Pot or Slow Cooker

Ingredients

  • 2 lbs Hamburger
  • 1 Onion chopped
  • 1 Green bell pepper chopped
  • 2 cans Cream of mushroom soup
  • 3 cans Rotel tomatoes
  • 1 1/2 lb Velveeta Cheese
  • 1 1/2 lb Colby Jack cheese
  • 1 can Diced green chilis
  • 3 Tbsp Chili powder
  • Salt and pepper to taste

Instructions

  • 1. Chop onion and green bell pepper.
    2. Cook ground beef with onion and bell pepper and add chili powder, salt, and pepper.
    3. While the ground beef is cooking cube the Velveeta cheese and the Colby jack cheese.
    4. Put the hamburger mixture on the bottom of the crockpot. Then top with cream of mushroom soup and Rotel tomatoes. Last top with all the cheese cubes and green chilis.
    5. Cook on high for 1 1/2 hours and then stir. Cook another hour stirring occasionally until all the cheese is melted and it is hot.
    6. Enjoy on tortilla chips. It also makes a delicious topping for any other Mexican dish.