MAKE NACHO CHEESE FROM VELVEETA RECIPES
NACHO SALSA DIP RECIPE: HOW TO MAKE IT - TASTE OF HOME
This zesty dip is great for any get-together and allows me to spend more time with my guests. I always have requests to bring it when my husband and I attend parties. —Sally Hull, Homestead, Florida
Provided by Taste of Home
Categories Appetizers
Total Time 03 hours 15 minutes
Prep Time 15 minutes
Cook Time 03 hours 00 minutes
Yield 7 cups.
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 143 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 484mg sodium, CarbohydrateContent 4g carbohydrate (3g sugars, FiberContent 0 fiber), ProteinContent 9g protein.
EASIEST MESS-FREE WAYS TO MELT VELVEETA CHEESE – THE ...
Cheese is great, but melted cheese? Well, that’s the next level.There's not much better than the taste of Velveeta cheese that's been melted and poured over the top of your dish for a yummy topping. Whether it's for a queso cheese dip as a nacho cheese sauce alternative, Velveeta cheese dip with tortilla chips, ground beef
Provided by Cassie Marshall
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I brought this slightly spicy cheese dip to a gathering with friends and it was a huge hit. The spicy pork sausage gives the dip plenty of zip! —Marion Bartone, Conneaut, Ohio
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Reviews 5
Total Time 04 hours 15 minutes
Category Appetizers
Cuisine North America, Mexican
Calories 139 calories per serving
From tasteofhome.com
Reviews 5
Total Time 04 hours 15 minutes
Category Appetizers
Cuisine North America, Mexican
Calories 139 calories per serving
- In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Transfer to a 3- or 4-qt. slow cooker. Stir in cheese and tomatoes., Cover and cook on low for 4-5 hours or until cheese is melted, stirring occasionally. Serve with tortilla chips, red pepper and cucumber sticks.
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This recipe, inspired by Stouffer’s macaroni and cheese, delivers the best of all worlds: creamy, saucy comfort, with a consistency that’s slightly more set than a stovetop version, thanks to a final bake in the oven. It stays voluptuous and molten as a result of a higher ratio of sauce to noodles, which are cooked completely so they don’t soak up as much liquid. The Velveeta is necessary here, as it has sodium citrate, which prevents the sauce from separating in the oven. Elbow macaroni works fine, but cavatappi is an especially fun shape to eat with its telephone-cord bounciness.
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- Transfer to a 9-by-13-inch baking pan or dish and bake until bubbling at the edges, 15 to 20 minutes. Serve immediately.
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