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 422kcal
Author Shawn
Cost $20


Taco Dust Meat Parts

Queso Dip Parts

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


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!


Serving: 355g | Calories: 422kcal | Carbohydrates: 20g | Protein: 32g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 88mg | Sodium: 2388mg | Potassium: 629mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1257IU | Vitamin C: 3mg | Calcium: 665mg | Iron: 6mg