Name: Queso Meat'o
Prep time: 10 min
Cook time: 20 min
Yield: 8
Ingredients: 1 lb ground beef; 1/4 cup Taco Dust; 1 cup water; 32 oz Velveeta; 2.5 cup water (or milk); 1 cup pico de gallo (optional)

Print Pin

5 from 1 vote

Queso Meat'o

Queso dip recipe to show measurements and uses for Taco Dust.

Course Appetizer

Style American, Mexican, Texan

Prep Time 10 minutes

Cook Time 20 minutes

Servings

Calories 422kcal

Author Shawn

Ingredients

Taco Dust Meat Parts

1 lb ground beef
1/4 cup Taco Dust
1 cup water

Queso Dip Parts

32 oz Velveeta
2.5 cup water (or milk)
1 cup pico de gallo (optional)

USA 🇺🇸 - Euro 🇪🇺

Instructions

Taco Dust Meat Build

Cook beef on medium heat 325° to 374° (drain fat if needed)
Add 1/4 cup Taco Dust
Add 1 cup water
Simmer 5 minutes or until water dissipates.
Done and ready for tacos or queso.

Queso Dip Build

Get a pot or slow cooker on low. 225° to 249°
Add 2.5 cup water.
Cube the Velveeta into 1/2” size.
Let cubes melt stirring as needed.
Stir in Taco Dust Meat and pico de gallo if using.
You can make thinner by adding 1/4 cup water until your preference is obtained.
Too thin? Simmer a little longer.
Using milk as a thinner is great but honestly I can’t tell the difference between water and milk. Velveeta is derived from milk anyways. Enjoy!

➕ Nutrition

Nutrition Facts

Queso Meat'o

Amount Per Serving (355 g)

Calories 422 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 12g75%

Cholesterol 88mg29%

Sodium 2388mg104%

Potassium 629mg18%

Carbohydrates 20g7%

Fiber 1g4%

Sugar 13g14%

Protein 32g64%

Vitamin A 1257IU25%

Vitamin C 3mg4%

Calcium 665mg67%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

➕ Last 12 Recipes

Sowflakes Candied Bacon

Candied bacon using Sowflakes. There are a couple ways to go about this recipe involving thick or thin bacon. Certain Read more.

Queso Meat’o

Queso dip recipe to show measurements and uses for Taco Dust. Read more.

Whole Smoked Chicken

Whole smoked chicken beer can style using concentrated lemonade and brine'd about 2 hours. You can use any liquid in Read more.

Corn Shrimps

Fried shrimps haven’t been my thing for 40+ years because when I was knee high to a snakes ass I Read more.

Texas Chum

What the hell is this? My friend this is a base I use for a lot of side dishes. It’s Read more.

Smoked Brisket 220

This brisket was done at target ozone temp 220. What that does it prolong the cook time but turns out Read more.

Collards

Collards are a typical side skirting any Southern meal including barbecue. It’s chalked full of vitamins and probably what keeps Read more.

Shrimp Nachos

Here’s a little shrimp I wrote, you might wanna eat it, note for note... Read more.

Guacamole

Wish we could sell this Guacamole to you but there is no better Guacamole than homemade. This base guacamole supports Read more.

Sowflakes Smoked Ribs

Tend to screw around a lot with smoking pork ribs. The benefit is awesome slightly different dinner from last time. Read more.

Crab Cakes

Caught some lump Blue Crab on sale and thought it was about high time to make some crab cakes. Was Read more.

Scalloped Potatoes

My Mamaw used to make scalloped potatoes for breakfast all the time when we’d visit her in New Boston, TX. Read more.

Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.

If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn