Crock Pot Queso

Last week my friend Veronica and I went to El Sol during our lunch break. She was one who told me about it a while ago knowing my love for Mexican food. There are three things to take into consideration when I decide if I will return to a Mexican restaurant.

1.  How is their cheese dip? Does it remind me of my favorite Marietta Mexican restaurant La Parilla’s white queso which I have now mastered.
2.  Do they have my veggie entrée? Bean burrito, cheese enchilada, and Mexican rice or an entrée that will top this and turn into my go to order?
3.  Do they have good margaritas?
Well the answer to all these questions for El Sol is yes.
So since I hadn’t cooked Mexican in a while (okay maybe two weeks or so) this got me excited about cooking tonight. John asked for Mexican Pie of course, don’t worry I do cook other Mexican dishes. This one is just those easy go to dishes that I can do in my sleep.
Crock Pot Queso
Crock Pot Queso
  • 32 oz. Velveeta Cheese, cut into cubes
  • 1 can Rotel
  • 16 oz. black bean corn salsa
  • 1 lb. mild ground pork sausage, cooked
  1. Place all ingredients in slow cooker. Stir well and cook on low until the cheese is completely melted, 1 to 2 hours. Keep the slow cooker set to warm to serve.


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Lauren Hall

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