Crock Pot Queso with Beef & Sausage
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Crock Pot Queso Dip is a 5 ingredient recipe perfect for serving a crowd. Made with Velveeta cheese, Rotel, seasoned beef and sausage for a spicy dip everyone will love!
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Football season is upon us which means it’s time for football food!
While I know there are probably a gagillion slow cooker cheese dip recipes on the internet, I’m here to tell you that this, my friends, is the absolute best Velveeta queso you’re ever going to taste!
Why I love this recipe
- only 5 ingredients
- can be prepped in the slow cooker in as little as an hour
- this dip is seriously packed with flavor
Ingredients
This sausage and beef queso dip takes it to the next level of comfort food because we’re packing it with tons of taste!
- ground beef
- sausage
- Rotel diced tomatoes and green chiles
- cream of mushroom soup
- Velveeta cheese
Instructions
- Cut the Velveeta into one inch cubes.
- Add cheese, soup, and Rotel to the slow cooker and heat.
- Meanwhile brown both the sausage and ground beef in a large skillet and drain any excess grease.
- Once cheese is melted stir in meat and serve!
Adjusting the spice: If you really like your queso with a kick, you can use the spicy breakfast sausage or chorizo and the hot Rotel. Garnish it with chopped fresh jalapeños peppers or even add them to the crock pot.
FAQs
Serving suggestions
The standard of course is to serve this spicy queso with tortilla chips or corn chips. I suggest at least two bags for one crock pot of cheese dip.
If you are going low carb you could also use zucchini chips or serve with chopped veggies. There are certain teen boys in my house that have been known to just grab a spoon to scarf it down as well!
This dip would also be great on top of tacos, baked potatoes, or even fries! If you are setting up a game day spread I suggest pairing this dip with our apple jelly meatballs, orange BBQ lil’ smokies, bacon wrapped jalapeño poppers, and sausage rolls.
Oh! and if you’re serving a crowd, why not pair it with my nonalcoholic Margarita punch?
Storage
Store leftover queso in the fridge in an airtight container for up to 5 days. Reheat on the stove top over medium heat or in the microwave.
If you try this recipe please comment and rate it below, I love hearing from you!
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Crock Pot Queso with Beef & Sausage
- Total Time: 1 hour 5 minutes
- Yield: 10 1x
Description
Once you try this amazing Crock Pot Cheese Dip recipe you will never make another. This Slow Cooker Queso has both ground beef and sausage and is always the kit of every party!
Ingredients
- 32 oz. block of Velveeta
- 1 lb of ground beef (browned and drained)
- 1 lb of pork breakfast sausage (browned and drained)
- 2 cans of Rotel diced tomatoes and green chilies
- 1 can of cream of mushroom soup
Instructions
- Cut the Velveeta up in chunks.
- Place Velveeta, both cans of Rotel and cream of mushroom soup in your crock pot set to low.
- Once the cheese is melted (between 1-2 hours) stir in the cooked sausage and ground beef.
- Stir occasionally and serve with tortilla chips!
Notes
Store in an airtight container up to 3 days in the refrigerator. Reheat in the microwave in 30 seconds intervals, stirring in between until heated through.
- Prep Time: 5 minutes
- Cook Time: 1 hours
- Category: appetizer
- Method: slow cooker
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 203
- Sugar: 0.9 g
- Sodium: 535 mg
- Fat: 12 g
- Carbohydrates: 3.3 g
- Protein: 19.2 g
- Cholesterol: 71.7 mg
Oh my word. That looks delicious!! A great food for a party!! Yum!
Delicious!!! Those little cast iron skillet serving dishes are awesome!!
I love my cast iron skillet, so I’m always a fan of any recipe that I can make using it!
what size cans of tomatoes do you use?
Hi Audrey – Sorry about that! It is two 10oz. cans of Rotel. You will LOVE this meaty queso!!
We call this Crack Dip because it is so addictive. It is delicious!!
YES!! I love hearing that another family finds this Crock Pot Queso as irresistible as we do 🙂 Thanks SO much for stopping by, Cindy!!
Can I make it ahead and freeze it?
Can you freeze this dip
I don’t recommend freezing it Lynne
Our family makes this with cream cheese instead of the mushroom soup. And one pound of meat. It’s soooo good!
It’s addictive, I’ll have to try it your way next time!
I added both the cream cheese AND mushroom soup! The soup gives a nice creaminess that enhances the overall flavor, IMO.
I agree the Cream cheese definitely enhances the flavor with the rest of the ingredients!! And after I drain my meats I put half a pack of taco seasoning and coated and browned before adding Rotel and other additions to ramp up the flavor even more and it was DELICIOUS!!
If you serve this as a meal(with chips), what would you serve with it? My mind has went blank. Thank you!!
How do you mean Shelley? Like what other sides or what would you put it in?
OMG this is my go-to recipe from here on out! thanks!
I have finally found this recipe. I first tried it at church. They kept saying just ground beef. I knew I tasted sausage. I am a food connoisseur, can’t fool me! ❤️
Question – can you use cream of chicken instead of cream of mushroom?
That should not be a problem
Do you add one can of water to the the cream of mushroom?
Do you drain the rotel?
No, do not drain the rotel