Go Back
Print
Recipe Image
Print
Queso Meat'o
Queso dip recipe to show measurements and uses for Taco Dust.
Course
Appetizer
Cuisine
American, Mexican, Texan
Prep Time
10
minutes
Cook Time
20
minutes
Servings
8
Calories
422
kcal
Author
Shawn
Cost
$20
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
Serving:
355
g
|
Calories:
422
kcal
|
Carbohydrates:
20
g
|
Protein:
32
g
|
Fat:
24
g
|
Saturated Fat:
12
g
|
Cholesterol:
88
mg
|
Sodium:
2388
mg
|
Potassium:
629
mg
|
Fiber:
1
g
|
Sugar:
13
g
|
Vitamin A:
1257
IU
|
Vitamin C:
3
mg
|
Calcium:
665
mg
|
Iron:
6
mg