Spicy Texas Beef Dip Recipes

SPICY TEXAS BEEF DIP

Steps:

• Place beef, garlic, onion, & peppers into a skillet.
• Cook until meat is lightly browned & onions are tender.
• Stir in rest of ingredients EXCEPT cream cheese & parmesan cheese.
• Cover & simmer gently for 10 minute.
• Spoon off excess fat.
• Remove from heat & add cheeses.
• Heat & atir until cream cheese ia melted & well combined.
• Serve warm.

SPICY CHEESE DIP

Steps:

• Puree stewed tomato juice only, garlic and 2 jalapenos in a blender or processor. Finely chop the onion, 1 jalapeno, 2 to 3 tablespoons of cilantro and 4 to 6 Roma tomatoes. Roughly chop the stewed tomatoes. Mix all these ingredients in a large bowl. Season with kosher salt, fresh ground pepper and lime juice.;
• Cook the ground beef, onion, jalapenos, garlic and dash of salt and pepper. Drain excess fat in a small bowl. Add the beef mixture to slow cooker and put on medium setting. Keep hot. Add cubes of cheese, cream of mushroom soup and milk and stir. Next add 2 cups of the salsa mixture to the cheese mixture. Can be kept warm for 1/2 hour or longer. Serve with chips.

SPICY GUACAMOLE

Steps:

• Add avocados and lemon juice to a medium mixing bowl; mash until desired consistency is almost reached. Stir in tomatoes, scallions, jalapeno peppers, garlic, cilantro, salt, red pepper flakes, pepper, and cayenne. Taste guacamole and adjust for seasoning.

EASY TEXAS CHILI

Steps:

• Cook and stir the beef, onion, and bell pepper in a large pot over medium heat until the beef is brown and onion and pepper are tender, about 10 minutes. Drain grease from beef.
• Stir in beans, tomatoes, tomato sauce, jalapenos (if using), chili powder, red pepper flakes, black pepper, salt, and garlic powder. Bring mixture to a slow boil; cover and reduce heat. Simmer chili at least 30 minutes, stirring occasionally so that it does not stick. This chili can be simmered for several hours; the longer you simmer, the more flavor you will get.

SPICY FRENCH DIP

Steps:

• Place beef in a 5-qt. slow cooker. In a small bowl, combine the water, jalapenos and dressing mix; pour over beef. Cover and cook on low 8-10 hours or until meat is tender. , Remove beef and shred with 2 forks. Skim fat from cooking juices. Serve beef on rolls with juice.

SPICY SHREDDED BEEF SANDWICHES

Steps:

• Place roast in a 4- or 5-qt. slow cooker. Add the onions, pepperoncini, jalapenos, beer, soup mix, garlic and pepper. , Cover and cook on low until meat is tender, 8-10 hours. , Remove meat. Skim fat from cooking liquid. When cool enough to handle, shred meat with 2 forks and return to slow cooker; heat through. Serve 1/2 cup meat mixture on each roll with a slice of cheese.

CROCK POT SPICY BEEF QUESO DIP

Steps:

• In a large skillet, brown the ground beef and onion over medium heat until the meat is no longer pink.
• Drain and add jalapenos, water, and taco seasoning. Increase the heat to medium-high to cook, stirring frequently, until the liquid is evaporated. Remove from heat.
• In a 4 to 6 quart slow cooker add the prepared beef mixture, Velveeta, and Rotel.
• Stir well and cook on low until cheese is completely melted, 1 to 2 hours.
• Keep the slow cooker set to warm to serve during a party, giving the mixture a good stir before serving.