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