CROCK POT QUESO RECIPE RECIPES
EASY CROCKPOT QUESO DIP – BEST HOMEMADE BEEF QUESO DIP ...
Don't pass up this yummy crockpot beef queso dip.
Provided by david
Categories Appetizer
Total Time 65 minutes
Prep Time 5 minutes
Cook Time 60 minutes
Yield 6
Number Of Ingredients 7
Steps:
- Brown the beef in a pan.
- Add onions and taco spice. Sautee until onions are translucent.
- Transfer to the pot with the rest of the ingredients.
- Cook on high for an hour.
- Serve with tortilla chips.
Nutrition Facts : Calories 420 kcal, CarbohydrateContent 15 g, ProteinContent 32 g, FatContent 25 g, SaturatedFatContent 14 g, CholesterolContent 94 mg, SodiumContent 1758 mg, FiberContent 2 g, SugarContent 10 g, ServingSize 1 serving
BEST CROCK-POT LASAGNA RECIPE - HOW TO MAKE SLOW COOKER ...
Steps:
- In a large skillet over medium heat, heat oil. Add onion and cook until translucent, 3 to 4 minutes. Add garlic and cook until fragrant, 1 minute. Add beef and season with salt, pepper, and Italian seasoning. Cook until no pink remains, then drain grease. Stir in 3 cups of the marinara until combined, and cook 2 to 3 minutes more. In a large bowl, combine ricotta with Parmesan and parsley. Season with salt and pepper and stir until fully incorporated. Grease the bowl of your slow cooker with a nonstick cooking spray or olive oil. Using the remaining marinara, spread a thin layer on the bottom of the crock pot. Next, add a layer of noodles (you’ll have to break some to make them fit), a layer of meat mixture, a layer of mozzarella, and a layer of ricotta mixture. Repeat until all ingredients are used up, ending with mozzarella. Cover and cook on low for 4 to 5 hours. Garnish with more Parmesan and parsley and serve.
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Reviews 3.5
Total Time 6 hours 5 minutes
Category dinner
- Make meatballs: In a large bowl, mix together ground beef, bread crumbs, Parmesan, parsley, egg, salt, and crushed red pepper flakes. Form into 16 meatballs and place in the bottom of a Crock Pot. In another large bowl, mix together crushed tomatoes, tomato paste, onion, oregano, and garlic. Season with salt, pepper and a pinch of red pepper flakes. Pour sauce over meatballs. Cover Crock Pot with lid and cook on high for 3 hours or on low for 5 hours. Add broth spaghetti to Crock Pot, breaking noodles in half to fit and stirring to coat noodles. Replace lid and continue cooking on low for 1 1/2 hour more hours, stirring about every 30 minutes and breaking up any clumps of noodles and adding more broth as needed. Garnish with Parmesan and parsley before serving.
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Calories 394 kcal per serving
- Serve immediately with freshly chopped parsley and toasted gluten-free panko crumbs, if desired.Transfer any remaining pasta from the slow cooker into a separate casserole dish or pot. If any pasta is left in the slow cooker, even when it's off, it will continue to cook and dry out.
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