Retreat Recipes- Krista's Queso

 At our first retreat, I came up with an awesome queso recipe that had everyone there wanting the recipe. I tweaked our family's traditional queso recipe that included just ground beef, Velveeta, and Rotel.

I had been searching around for a new recipe that stayed creamy even as the queso started to cool. My mother-in-law sent me her recipe for a white queso that stays creamy that uses milk. However, most of the recipes I was finding did not have any meat in them. I like a meaty queso! Time to play in the kitchen!

I knew I wanted it beefy, I knew I wanted it creamy, and I knew Rotel had to be in the mix. I was also making it for about 20 people, so I had to make it a double batch. The following is for a double batch, exactly as I made it at our first retreat.

Krista's Queso

2 lbs Ground Beef
Velveeta Original Melting Cheese Dip & Sauce, 32 oz block
Shredded Cheese of Choice (I use either a fiesta blend or Mexican blend), 16 oz
Heavy Whipping Cream, 32 oz
Rotel Original Diced Tomatoes & Green Chilies, 2 10 oz cans

I start by browning the ground beef in an extra-large skillet and then draining the grease. While the ground beef is cooking, dice the Velveeta into 1-2 inch blocks. Add the Velveeta to the skillet and stir until melted. Slowly add the shredded cheese, followed by the heavy whipping cream. Continue stirring until everything is melted and no longer stringy when you pull the spoon away. Add the Rotel, without draining the cans. Mix well and serve warm with tortilla chips!

To make Krista's Queso for just your family and not a crowd, you can cut all of the ingredients in half. One pound of ground beef, 16 oz of Velveeta, etc.

Try making it your own! I plan on making it with chopped brisket next! You can turn up the heat by using a spicy Rotel and adding jalepenos. Use a different cheese and see what you like. I love how easy queso is to customize!

Happy Cooking!



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