QUESO DIP RECIPE WITH BEEF RECIPES

Steps:

• Stovetop method: Bring 1-inch of water to a boil in a medium saucepan. Reduce the heat to medium-low and place a bowl inside the pot to create a double boiler. (The bowl should be big enough to rest above the rim of the pot without the bottom touching the water.) Add both cheeses, the half-and-half, garlic, jalapeño and ground black pepper and stir to combine. Cook, stirring occasionally, for 5 to 10 minutes, until the cheese is melted and the dip is creamy. Stir in the green chilies.  Slow-cooker method: In the base of a slow-cooker, combine both cheeses, the half-and-half, garlic, jalapeño and ground black pepper and stir to combine. Cover and cook on high for 50 minutes, stirring once half-way through. Stir in the green chilies. Transfer to a serving bowl or reduce the temperature of the slow-cooker to warm and keep covered until ready to serve. Top with diced tomatoes, cilantro, and sliced jalapeño. Serve immediately.
  

Steps:

• In a large skillet, cook beef and sausage with onion, jalapenos and garlic over medium-high heat until meat is no longer pink, 5-7 minutes, crumbling meat. Using a slotted spoon, transfer to a 5-qt. slow cooker. Stir in chili, soup, tomatoes, pimientos and cheese. , Cook, covered, on low until heated through, 2-3 hours, stirring halfway through cooking. Serve warm with taquitos or chips.