Slow Cooker Tex-Mex Queso
Slow Cooker Tex-Mex Queso is a cheesy, flavorful dip that's perfect for game day or any time you have a cheesy craving!
Ingredients
- 1 tbsp Olive oil
- 1/2 cup Diced yellow onion
- 1/2 cup Diced green pepper
- 1/2 tsp Ground cumin
- 1/2 tsp Paprika
- 1/4 tsp Garlic powder
- 1 14.5oz Can diced tomatoes, undrained
- 1 16oz Block of velveeta cheese
- 1/2 cup Milk
- 1 15.5oz Can black beans, rinsed and drained
- 1/4 cup Chopped fresh cilantro
- 2 tsp Hot sauce
- 1 cup Shredded Mexican style cheese
- Avocado, salsa, jalapenos, sour cream, for garnish
- Tortilla chips, for serving
Instructions
- In a large skillet preheated to medium-high heat add the olive oil. Saute the onion and green pepper until softened about five minutes. Stir in the cumin, paprika, and garlic powder. Continue to cook for another minute.
- Spray your slow cooker with non-stick cooking spray. Scrape the onion-pepper mixture into the slow cooker followed by the diced tomatoes, velveeta, and milk. Cook on high for 1 hour or low for 2 hours.
- Next, stir in the black beans, cilantro, and hot sauce until well combined. Add in the shredded Mexican cheese and stir to combine. Once melted either keep the queso in the slow cooker or pour the queso into a serving bowl and top with garnishes and serve with tortilla chips.
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