Beef Queso Dip

• Meat

  • 8 oz Ground beef

• Produce

  • 2 tbsp Cilantro, fresh leaves
  • 1/4 cup Green chiles, canned
  • 1/2 cup Tomatoes, canned

• Condiments

  • 1/4 cup Salsa verde

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1 tsp Emeril's essence creole seasoning
  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 1/2 cup Monterey jack cheese
  • 8 oz Velveeta

Found on damndelicious.net

Description

Ingredients

• 1 tablespoon olive oil
• 8 ounces ground beef
• 1 teaspoon Emeril’s Essence Creole Seasoning
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 8 ounces VELVEETA®, cubed
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup canned diced tomatoes
• 1/4 cup canned chopped green chiles
• 1/4 cup salsa verde
• 2 tablespoons chopped fresh cilantro leaves

Directions

• Heat olive oil in a saucepan over medium high heat. Add ground beef, Emeril’s Essence, chili powder, cumin, salt and pepper, to taste. Cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and transfer to a plate. Add VELVEETA® to the saucepan, stirring until melted. Stir in Monterey Jack cheese, diced tomatoes, green chiles and salsa verde until well combined. Stir in ground beef and cilantro until heated through, about 1-2 minutes. Serve immediately.