Nacho Beef Dip

Nacho Beef Dip Heat nonstick skillet over medium heat until hot. add ground beef; cook 8 to 10 minutes, breaking into 3 4 inch crumbles and stirring occasionally. add cheese dip and salsa; cook and stir about 3 minutes or until mixture is heated through. cook's tip: cooking times are for fresh or thoroughly thawed ground beef. To the ground beef in the skillet pan, add the cubed velveeta cheese and cubed cream cheese. stir and cook until cheese is melted. add in the black beans, rotel, taco seasoning, sour cream, salt, and cumin. stir to combine. cover the skillet pan with a lid, reduce the heat to low, and allow it to cook for 10 15 minutes.

Nacho Cheese Dip With Velveeta Beef And Rotel Snell Manis1986 Chunk the velveeta and add to crockpot. pour in jar of salsa and add the prepared meat. let melt together in the crockpot, stirring occasionally. at times, we have been in a hurry and used the microwave to help speed up the melting process for the velveeta. then just add the melted velveeta to the other ingredients in the crockpot to keep warm. Instructions. spray your 4 quart crock pot with cooking spray. layer your ingredients in this order: beans, beef, salsa, cheese. cover and cook on high for 1 1.5 hours or low for 2 3 hours. serve either on top of chips or with chips as a dip. Directions. in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain well. transfer to a greased 3 qt. slow cooker; stir in the cheese, salsa and garlic powder. cover and cook on low for 3 4 hours or until heated through. stir; serve warm with tortilla chips or cubed bread. Add ground beef, cumin, chili powder, salt, and pepper. cook breaking the meat apart with a spoon, until it’s crumbled and browned, about 6 – 7 minutes. drain and transfer meat mixture to a plate. return saucepan to medium heat and add cream cheese, sour cream, mexican blend cheese, and pepper jack cheese.

Layered Nacho Dip With Ground Beef Directions. in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain well. transfer to a greased 3 qt. slow cooker; stir in the cheese, salsa and garlic powder. cover and cook on low for 3 4 hours or until heated through. stir; serve warm with tortilla chips or cubed bread. Add ground beef, cumin, chili powder, salt, and pepper. cook breaking the meat apart with a spoon, until it’s crumbled and browned, about 6 – 7 minutes. drain and transfer meat mixture to a plate. return saucepan to medium heat and add cream cheese, sour cream, mexican blend cheese, and pepper jack cheese. Spread the mixture evenly in the bottom of a medium serving dish. in individual layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded cheddar cheese and shredded lettuce. arrange cucumber slices around the edge of the serving dish. chill in the refrigerator at least 2 hours. Instructions. arrange a rack in the upper third of the oven and heat the oven to 350°f. place 2 ounces cream cheese in a large microwave safe bowl. microwave on high until very soft, about 30 seconds. add 1 1 2 teaspoons taco seasoning, 1 2 teaspoon dried oregano, 1 4 teaspoon kosher salt, and 2 ounces of the shredded mexican blend cheese (1 2.