Taco Queso
 
 
This chile con queso is the ultimate party dip and perfect for game day!
Author:
Recipe type: Appetizer/Dip
Ingredients
Chile Con Queso
  • 1 lb. Velveeta (really!), cut into small cubes
  • 1 to 2 ounces cream cheese (optional)
  • 1 cup medium picante sauce (e.g., Pace's)
Pico de Gallo
  • 2½ cups chopped tomatoes (about 8-10 tomatoes)
  • ½ cup onion, chopped
  • 1-3 Tbsp. Serrano peppers, finely chopped (depending on how hot the peppers are and how hot you like your pico de gallo)
  • ½ cup cilantro, chopped
  • Salt to taste (optional)
  • Juice of t/4 to ½ a lime (optional)
Guacamole
  • 2 avocados, mashed
  • ½ cup pico de gallo
  • Juice of ½ Lime
  • Salt to taste (optional)
Taco Meat
  • 1 lb. Lean ground beef
  • 1 cup chopped onion
  • 1 cup medium picante sauce
  • 1 Serrano pepper, finely chopped (optional)
  • Salt and pepper to taste
Taco Queso
  • 2 cups chile con queso
  • ½ to ⅔ cup taco meat
  • ½ cup guacamole
  • ¼ cup pico de gallo
Instructions
Chile Con Queso
  1. Melt the cheese and picante sauce in a slow cooker, microwave bowl or over low heat on the stove.
Pico de Gallo
  1. Chop the tomatoes, onion, cilantro and Serrano peppers.
  2. Combine them in a bowl.
  3. Add salt to taste (optional).
  4. Add a squeeze of fresh lime juice, if desired. I usually prefer to skip the lime.
Guacamole
  1. Halve and peel the avocados, removing the seeds.
  2. Mash the avocados with a fork or potato masher until the desired texture. You can leave it chunky or mash it until it is smooth.
  3. Add the pico de gallo and stir gently.
  4. Squeeze lime on top and ;et it spread to cover the surface of the guacamole, but do not mix it in.
  5. Cover it with plastic wrap, letting the plastic wrap touch the top of the guacamole, until ready to use.
Taco Meat
  1. Brown the ground meat and chopped onion in a skillet, breaking it into small pieces as it cooks.
  2. When the meat is cooked, stir in the picante sauce and Serrano peppers (optional).
  3. Let the mixture heat through.
Assembling the Taco Queso
  1. Place 1 cup of chile con queso in a bowl
  2. Sprinkle the taco meat on top.
  3. Place another cup of chile con queso on top of the taco meat layer.
  4. Scoop the guacamole top of the chile con queso in the center.
  5. Sprinkle pico de gallo over the top.
Notes
Chile Con Queso Note: you need one cup of picante sauce for each pound of Velveeta. My regular-sized slow cooker will hold about 4 pounds of Velveeta with the 4 cups of picante sauce. That is a lot of queso, but it is perfect for a big party. Just cut it in half for a smaller group. Leftovers can be reheated in the microwave the next day!

Feel free to double, triple, or quadruple these recipes depending on the size of your party.
Recipe by Pinot & Pie at https://pinotandpie.com/the-ultimate-super-bowl-dip-taco-queso/