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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 8
Calories 422kcal
Author Shawn

Ingredients

Taco Dust Meat Parts

Queso Dip Parts

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

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!

© Texas Butter®

➕ 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.
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