Ingredientes para Chile Con Queso For The Crock Pot
- Velveeta Cheese
- Cream Of Chicken Soup
- Rotel Tomatoes & Chilies
- Ground Beef
- Tortilla chips, for serving
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Como fazer Chile Con Queso For The Crock Pot
- Cube 16 ounces of your favorite cheese (Monterey Jack, cheddar, or a blend are great choices).
- In a slow cooker, combine the cubed cheese with 2 (10.75 ounce) cans of diced tomatoes and green chilies (like Rotel), undrained, and 2 (10.75 ounce) cans of cream of mushroom soup.
- In a large skillet, brown 1 pound of ground beef (or chorizo for a spicier kick) over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
- Add the browned meat to the slow cooker. Stir gently to combine.
- Cover and cook on low for 2-2.5 hours, or until the cheese is completely melted and the mixture is bubbly and heated through. Stir occasionally to prevent sticking.
- Serve immediately with tortilla chips. Garnish with chopped green onions or jalapeños, if desired.
Nutrition Information (Approximate per serving)
Sodium
829 g
Sugar
303g
Fat
826g
Carbs
50g