Taco Queso Dip Recipes

TACO QUESO DIP

Taco Queso Dip image

My yummy taco queso dip is always a favorite and super easy to make gluten-free! Serve with tortilla chips.

Provided by Tracy Wendt

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 25m

Yield 10

Number Of Ingredients 7

Ingredients

1 pound ground beef
1 package taco seasoning
1 (12 fluid ounce) can or bottle beer
1 ½ tablespoons butter
1 ½ tablespoons all-purpose flour
2 cups shredded Mexican cheese blend
1 cup shredded white Cheddar cheese

Steps:

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir taco seasoning into the ground beef to coat.
Bring beer to a boil in a small saucepan.
Melt butter in a large saucepan. Stir flour into melted butter; cook, stirring continually, until beginning to brown, about 5 minutes. Slowly stir beer into the butter mixture. Add Mexican cheese blend and white Cheddar cheese in small amounts, stirring continually, allowing each addition to melt into the beer mixture before adding the next. Stir beef into the cheesy mixture.

Nutrition Facts : Calories 277.7 calories, Carbohydrate 5.5 g, Cholesterol 70.7 mg, Fat 19.6 g, Protein 16.8 g, SaturatedFat 11.7 g, Sodium 571.9 mg, Sugar 0.6 g

QUESO TACO POCKETS

Queso Taco Pockets image

Seasoned ground beef, refried beans and pockets of melty cheese are stuffed inside these craveable pie crust pockets. Pick them up for a quick on-the-go meal, or serve them on a plate loaded with your favorite fresh toppings for a delicious new way to enjoy taco night!

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 8

Number Of Ingredients 7

Ingredients

8 oz extra-lean (at least 90%) ground beef
2 tablespoons Old El Paso™ original taco seasoning mix (from 1-oz package)
2 tablespoons water
3/4 cup Old El Paso™ traditional refried beans (from 16-oz can)
4 oz Kraft™ Velveeta™ original cheese, cut into 1/2-inch cubes (about 3/4 cup)
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Diced tomatoes, shredded lettuce, shredded cheese, Old El Paso™ taco sauce or salsa, if desired

Steps:

Heat oven to 400°F. In 10-inch nonstick skillet, cook beef over medium-high heat 3 to 5 minutes, stirring frequently, until no longer pink; drain. Reduce heat to medium-low; stir in taco seasoning mix and water. Stir about 1 minute or until mixed well. Remove from heat; let stand 5 minutes. Stir in refried beans and cheese cubes.
On surface sprinkled lightly with flour, roll each crust into 12-inch circle. Using 4-inch round cutter, cut each crust into 7 circles for a total of 14 circles. Reroll remaining dough scraps to cut 2 more circles for a total of 16. Discard any remaining scraps.
Top 8 of the circles each with about 1/4 cup beef mixture, flattening mixture slightly and leaving at least 1/4 inch around edges of circles. Moisten edges of dough with water, and top with another dough circle, stretching dough slightly to fit; press edges with fork to seal. Pierce top of each with fork to vent.
Place at least 1 inch apart on ungreased large cookie sheet. Bake 21 to 24 minutes or until golden brown. Serve warm with remaining ingredients.

Nutrition Facts : Calories 200, Carbohydrate 16 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 2 g, TransFat 0 g

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