Old El Paso Recipes Dip

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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Mini Queso Dip Bowls Mexican Recipes Old El Paso

WEBRemove to cooling rack to cool, about 10 minutes. In 10-inch nonstick skillet, heat milk, cheese cubes and shredded cheese over medium heat …

1. Heat oven to 375°F. Lightly brush melted butter on all sides of tortilla bowls. Place bowls on ungreased cookie sheet. Bake 6 to 8 minutes or until lightly browned on edges and firm to the touch. Bowls will crisp as they cool. Remove to cooling rack to cool, about 10 minutes.
2. In 10-inch nonstick skillet, heat milk, cheese cubes and shredded cheese over medium heat 4 to 5 minutes, stirring frequently, until smooth.
3. Stir in green chiles and tomatoes; continue cooking 1 to 2 minutes, stirring occasionally, until heated through.
4. Spoon cheese mixture into tortilla bowls. Serve immediately with chips.

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