Old El Paso Dip Recipes

Easy Taco Queso Dip Mexican Recipes Old El Paso

WEBIn 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Pour into small bowl; …

1. In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Pour into small bowl; stir in taco seasoning mix until combined. Set aside.
2. In same skillet, heat cream cheese and tomatoes over medium heat 4 to 5 minutes, stirring occasionally, until cream cheese is smooth. Stir in chiles, cheese and beef mixture; continue cooking about 5 minutes, stirring occasionally, until cheese is melted and mixture is hot. Pour into heatproof serving bowl. Sprinkle green onion and cilantro on top. Serve warm with chips.

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Creamy Salsa Dip & Easy Recipe Old El Paso

WEBDiscover a must-try Creamy Salsa Dip recipe from Old El Paso. Just 4 ingredients and 10 minutes are all you need to whip up this creamy dip. …

1. In small bowl, mix all ingredients except tortilla chips.
2. Serve immediately with tortilla chips, or cover and refrigerate 1 to 2 hours to blend flavours.

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Southwestern Dip & Quick Recipe Old El Paso

WEBPreparation. In medium bowl, mix all ingredients except cheese, chilies and tortilla chips. Stir in cheese and chilies. Cover and refrigerate 2 to 4 …

1. In medium bowl, mix all ingredients except cheese, chilies and tortilla chips. Stir in cheese and chilies.
2. Cover and refrigerate 2 to 4 hours to blend flavours. Serve with tortilla chips.

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Beef Taco Queso Dip from Old El Paso Old El Paso

WEBIn 10-inch nonstick skillet, cook beef and onion over medium-high heat 6 to 8 minutes, stirring occasionally, until beef is brown; drain. Decrease heat …

1. In 10-inch nonstick skillet, cook beef and onion over medium-high heat 6 to 8 minutes, stirring occasionally, until beef is brown; drain. Decrease heat to medium. Stir in tomatoes, taco seasoning mix and red pepper. Cook 1 to 2 minutes longer or until slightly thickened. Remove from heat; spread beef mixture in even layer in the skillet.
2. In 2-quart saucepan, heat cream cheese and beer over medium-low heat 3 to 5 minutes, stirring constantly with whisk, until cream cheese is completely melted.
3. Stir in Mexican 4 cheese blend a little at a time until melted and sauce is smooth, about 4 minutes. Stir in green chiles. Pour over beef mixture in skillet. Serve with tortillas.

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