Chili Queso Dip Recipe

Chili Queso Dip Recipe

Ingredients :
1 pound ground beef
1 pound bulk pork sausage
1 small onion, chopped
2 jalapeno peppers, seeded and finely chopped
1 garlic clove, minced
1 can (15 ounces) chili con carne (without beans)
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 can (10 ounces) diced tomatoes and green chiles, drained
1 jar (4 ounces) diced pimientos, drained
1 package (2 pounds) process cheese (Velveeta), cubed
Prepared taquitos, tortilla chips or corn chips

How To Make :
In a large skillet, cook and crumble beef and sausage with onion, jalapenos and garlic over medium-high heat until no longer pink, 5-7 minutes. 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.

Test Kitchen tips :
When we tested this recipe, it tasted too salty. That’s why we switched to reduced-fat, reduced-sodium soup, not because we were trying (unsuccessfully) to make it healthy.
Taquitos are super-fun dippers, but classic corn chips taste great, too. They’re perfect for scooping up the chunky dip.

Nutrition Facts :
1/4 cup dip: 147 calories, 11g fat (5g saturated fat), 39mg cholesterol, 473mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 8g protein.

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