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Garlic Mushroom Queso Dip

Garlic Mushroom Queso Dip


This Tex-Mex staple is getting revamped

Photo courtesy of Ready Set Eat

This queso dip uses mushrooms, garlic and tomatoes for an unbeatable blend of flavors.

Recipe courtesy of Ready Set Eat

Ingredients

  • 2 Tablespoons Parkay® Original Spread-tub
  • 1 pkg (8 oz each) fresh button mushrooms, quartered
  • 1 Tablespoon finely chopped garlic
  • 1 Cup chicken broth
  • 1 Pound (16 oz) Queso Blanco Velveeta®, cut into 1/2-inch cubes
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • Toasted sliced bread or assorted vegetables, optional

The Greatest Queso That Ever Lived

This queso recipe is extremely creamy, cheesy, hearty and WONDERFUL. I get requests for it from friends and family every time there is a get-together. There is a ‘secret’ ingredient in it that I think makes a yummy difference.

Ingredients

  • 1 block (32 Oz. Block) Velveeta Cheese
  • 1 package (8 Oz. Package) Cream Cheese
  • 1 can (10 Oz. Can) Rotel
  • 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
  • 1 pound Ground Beef OR Sausage (or A Combination Of Both)

Preparation

Brown ground beef or sausage (or both) in a pan over medium heat and set aside. Cut up the Velveeta and cream cheese into cubes and place into a crock pot. Pour in the Rotel and the cream of mushroom soup and stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.

21 Comments

You must be logged in to post a comment.

Gigi Hunermund on 10.28.2017

Is the cream of mushroom soup condensed or prepared with water? I need to make this for a party in a couple hours. I’m worried if I use the condensed, the whole dish will be too salty. Do I make the soup with water before adding it to the other ingredients?

Donna Perez on 11.1.2016

I’m sorry, can of Spicy Hot Tamales…..that is disgusting.
Made it just that way it was written….VERY GOOD.
Please don’t add the can of tamales…..yuck.

Tracey Mizell on 8.11.2014

Substitute a can of Spicy Hot Tamales, chopped, for the meat/sausage. Delicious!

Michael Parks on 8.10.2014

left overs are great over eggs the next morning

Linda Deal on 7.17.2014

Made this for an office party. I made a double batch – which was way too much, but what wasn’t eaten there was taken home by co-workers. The next party, it was requested that I make it again. Just made one batch but with a few differences. Used Velveeta’s Queso Blanco, Rotel with lime & cilantro, Cream of Mushroom soup with roasted garlic. There was none left. Think I’ll make a double batch for our next family reunion. For those who don’t like mushrooms – don’t worry. I don’t like mushrooms either, You won’t taste the mushroom. These ingredients blend together for a delicious, tasty treat.

21 Reviews

You must be logged in to post a review.

Nikki Jones on 9.14.2015

I made this for a neighborhood pot luck dinner. Everyone loved it. I added two cans of hot rotel and a pound of burger. It had just the right amount of “kick”. Thanks for a wonderful recipe that we will enjoy for years to come!

Alik925 on 10.27.2014

I have made this several times. Every time everyone loves it.

Tamela on 9.16.2013

This was amazing! Filled us up very fast!

Wilkadwk on 1.27.2013

This Queso was very good. I was out of Cream of Mushroom soup so I used Cream of Chicken. It was a little mild for my family even with Hot Sausage I think next time I will add a can of green chiles as well. Pretty close to a copy of Charleston’s Queso…which we love.

Krystle on 1.22.2013

Can someone tell me if the cream of mushroom is a must? I do not like mushrooms! Thank you!


The Greatest Queso That Ever Lived

This queso recipe is extremely creamy, cheesy, hearty and WONDERFUL. I get requests for it from friends and family every time there is a get-together. There is a ‘secret’ ingredient in it that I think makes a yummy difference.

Ingredients

  • 1 block (32 Oz. Block) Velveeta Cheese
  • 1 package (8 Oz. Package) Cream Cheese
  • 1 can (10 Oz. Can) Rotel
  • 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
  • 1 pound Ground Beef OR Sausage (or A Combination Of Both)

Preparation

Brown ground beef or sausage (or both) in a pan over medium heat and set aside. Cut up the Velveeta and cream cheese into cubes and place into a crock pot. Pour in the Rotel and the cream of mushroom soup and stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.

21 Comments

You must be logged in to post a comment.

Gigi Hunermund on 10.28.2017

Is the cream of mushroom soup condensed or prepared with water? I need to make this for a party in a couple hours. I’m worried if I use the condensed, the whole dish will be too salty. Do I make the soup with water before adding it to the other ingredients?

Donna Perez on 11.1.2016

I’m sorry, can of Spicy Hot Tamales…..that is disgusting.
Made it just that way it was written….VERY GOOD.
Please don’t add the can of tamales…..yuck.

Tracey Mizell on 8.11.2014

Substitute a can of Spicy Hot Tamales, chopped, for the meat/sausage. Delicious!

Michael Parks on 8.10.2014

left overs are great over eggs the next morning

Linda Deal on 7.17.2014

Made this for an office party. I made a double batch – which was way too much, but what wasn’t eaten there was taken home by co-workers. The next party, it was requested that I make it again. Just made one batch but with a few differences. Used Velveeta’s Queso Blanco, Rotel with lime & cilantro, Cream of Mushroom soup with roasted garlic. There was none left. Think I’ll make a double batch for our next family reunion. For those who don’t like mushrooms – don’t worry. I don’t like mushrooms either, You won’t taste the mushroom. These ingredients blend together for a delicious, tasty treat.

21 Reviews

You must be logged in to post a review.

Nikki Jones on 9.14.2015

I made this for a neighborhood pot luck dinner. Everyone loved it. I added two cans of hot rotel and a pound of burger. It had just the right amount of “kick”. Thanks for a wonderful recipe that we will enjoy for years to come!

Alik925 on 10.27.2014

I have made this several times. Every time everyone loves it.

Tamela on 9.16.2013

This was amazing! Filled us up very fast!

Wilkadwk on 1.27.2013

This Queso was very good. I was out of Cream of Mushroom soup so I used Cream of Chicken. It was a little mild for my family even with Hot Sausage I think next time I will add a can of green chiles as well. Pretty close to a copy of Charleston’s Queso…which we love.

Krystle on 1.22.2013

Can someone tell me if the cream of mushroom is a must? I do not like mushrooms! Thank you!


The Greatest Queso That Ever Lived

This queso recipe is extremely creamy, cheesy, hearty and WONDERFUL. I get requests for it from friends and family every time there is a get-together. There is a ‘secret’ ingredient in it that I think makes a yummy difference.

Ingredients

  • 1 block (32 Oz. Block) Velveeta Cheese
  • 1 package (8 Oz. Package) Cream Cheese
  • 1 can (10 Oz. Can) Rotel
  • 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
  • 1 pound Ground Beef OR Sausage (or A Combination Of Both)

Preparation

Brown ground beef or sausage (or both) in a pan over medium heat and set aside. Cut up the Velveeta and cream cheese into cubes and place into a crock pot. Pour in the Rotel and the cream of mushroom soup and stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.

21 Comments

You must be logged in to post a comment.

Gigi Hunermund on 10.28.2017

Is the cream of mushroom soup condensed or prepared with water? I need to make this for a party in a couple hours. I’m worried if I use the condensed, the whole dish will be too salty. Do I make the soup with water before adding it to the other ingredients?

Donna Perez on 11.1.2016

I’m sorry, can of Spicy Hot Tamales…..that is disgusting.
Made it just that way it was written….VERY GOOD.
Please don’t add the can of tamales…..yuck.

Tracey Mizell on 8.11.2014

Substitute a can of Spicy Hot Tamales, chopped, for the meat/sausage. Delicious!

Michael Parks on 8.10.2014

left overs are great over eggs the next morning

Linda Deal on 7.17.2014

Made this for an office party. I made a double batch – which was way too much, but what wasn’t eaten there was taken home by co-workers. The next party, it was requested that I make it again. Just made one batch but with a few differences. Used Velveeta’s Queso Blanco, Rotel with lime & cilantro, Cream of Mushroom soup with roasted garlic. There was none left. Think I’ll make a double batch for our next family reunion. For those who don’t like mushrooms – don’t worry. I don’t like mushrooms either, You won’t taste the mushroom. These ingredients blend together for a delicious, tasty treat.

21 Reviews

You must be logged in to post a review.

Nikki Jones on 9.14.2015

I made this for a neighborhood pot luck dinner. Everyone loved it. I added two cans of hot rotel and a pound of burger. It had just the right amount of “kick”. Thanks for a wonderful recipe that we will enjoy for years to come!

Alik925 on 10.27.2014

I have made this several times. Every time everyone loves it.

Tamela on 9.16.2013

This was amazing! Filled us up very fast!

Wilkadwk on 1.27.2013

This Queso was very good. I was out of Cream of Mushroom soup so I used Cream of Chicken. It was a little mild for my family even with Hot Sausage I think next time I will add a can of green chiles as well. Pretty close to a copy of Charleston’s Queso…which we love.

Krystle on 1.22.2013

Can someone tell me if the cream of mushroom is a must? I do not like mushrooms! Thank you!


The Greatest Queso That Ever Lived

This queso recipe is extremely creamy, cheesy, hearty and WONDERFUL. I get requests for it from friends and family every time there is a get-together. There is a ‘secret’ ingredient in it that I think makes a yummy difference.

Ingredients

  • 1 block (32 Oz. Block) Velveeta Cheese
  • 1 package (8 Oz. Package) Cream Cheese
  • 1 can (10 Oz. Can) Rotel
  • 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
  • 1 pound Ground Beef OR Sausage (or A Combination Of Both)

Preparation

Brown ground beef or sausage (or both) in a pan over medium heat and set aside. Cut up the Velveeta and cream cheese into cubes and place into a crock pot. Pour in the Rotel and the cream of mushroom soup and stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.

21 Comments

You must be logged in to post a comment.

Gigi Hunermund on 10.28.2017

Is the cream of mushroom soup condensed or prepared with water? I need to make this for a party in a couple hours. I’m worried if I use the condensed, the whole dish will be too salty. Do I make the soup with water before adding it to the other ingredients?

Donna Perez on 11.1.2016

I’m sorry, can of Spicy Hot Tamales…..that is disgusting.
Made it just that way it was written….VERY GOOD.
Please don’t add the can of tamales…..yuck.

Tracey Mizell on 8.11.2014

Substitute a can of Spicy Hot Tamales, chopped, for the meat/sausage. Delicious!

Michael Parks on 8.10.2014

left overs are great over eggs the next morning

Linda Deal on 7.17.2014

Made this for an office party. I made a double batch – which was way too much, but what wasn’t eaten there was taken home by co-workers. The next party, it was requested that I make it again. Just made one batch but with a few differences. Used Velveeta’s Queso Blanco, Rotel with lime & cilantro, Cream of Mushroom soup with roasted garlic. There was none left. Think I’ll make a double batch for our next family reunion. For those who don’t like mushrooms – don’t worry. I don’t like mushrooms either, You won’t taste the mushroom. These ingredients blend together for a delicious, tasty treat.

21 Reviews

You must be logged in to post a review.

Nikki Jones on 9.14.2015

I made this for a neighborhood pot luck dinner. Everyone loved it. I added two cans of hot rotel and a pound of burger. It had just the right amount of “kick”. Thanks for a wonderful recipe that we will enjoy for years to come!

Alik925 on 10.27.2014

I have made this several times. Every time everyone loves it.

Tamela on 9.16.2013

This was amazing! Filled us up very fast!

Wilkadwk on 1.27.2013

This Queso was very good. I was out of Cream of Mushroom soup so I used Cream of Chicken. It was a little mild for my family even with Hot Sausage I think next time I will add a can of green chiles as well. Pretty close to a copy of Charleston’s Queso…which we love.

Krystle on 1.22.2013

Can someone tell me if the cream of mushroom is a must? I do not like mushrooms! Thank you!


The Greatest Queso That Ever Lived

This queso recipe is extremely creamy, cheesy, hearty and WONDERFUL. I get requests for it from friends and family every time there is a get-together. There is a ‘secret’ ingredient in it that I think makes a yummy difference.

Ingredients

  • 1 block (32 Oz. Block) Velveeta Cheese
  • 1 package (8 Oz. Package) Cream Cheese
  • 1 can (10 Oz. Can) Rotel
  • 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
  • 1 pound Ground Beef OR Sausage (or A Combination Of Both)

Preparation

Brown ground beef or sausage (or both) in a pan over medium heat and set aside. Cut up the Velveeta and cream cheese into cubes and place into a crock pot. Pour in the Rotel and the cream of mushroom soup and stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.

21 Comments

You must be logged in to post a comment.

Gigi Hunermund on 10.28.2017

Is the cream of mushroom soup condensed or prepared with water? I need to make this for a party in a couple hours. I’m worried if I use the condensed, the whole dish will be too salty. Do I make the soup with water before adding it to the other ingredients?

Donna Perez on 11.1.2016

I’m sorry, can of Spicy Hot Tamales…..that is disgusting.
Made it just that way it was written….VERY GOOD.
Please don’t add the can of tamales…..yuck.

Tracey Mizell on 8.11.2014

Substitute a can of Spicy Hot Tamales, chopped, for the meat/sausage. Delicious!

Michael Parks on 8.10.2014

left overs are great over eggs the next morning

Linda Deal on 7.17.2014

Made this for an office party. I made a double batch – which was way too much, but what wasn’t eaten there was taken home by co-workers. The next party, it was requested that I make it again. Just made one batch but with a few differences. Used Velveeta’s Queso Blanco, Rotel with lime & cilantro, Cream of Mushroom soup with roasted garlic. There was none left. Think I’ll make a double batch for our next family reunion. For those who don’t like mushrooms – don’t worry. I don’t like mushrooms either, You won’t taste the mushroom. These ingredients blend together for a delicious, tasty treat.

21 Reviews

You must be logged in to post a review.

Nikki Jones on 9.14.2015

I made this for a neighborhood pot luck dinner. Everyone loved it. I added two cans of hot rotel and a pound of burger. It had just the right amount of “kick”. Thanks for a wonderful recipe that we will enjoy for years to come!

Alik925 on 10.27.2014

I have made this several times. Every time everyone loves it.

Tamela on 9.16.2013

This was amazing! Filled us up very fast!

Wilkadwk on 1.27.2013

This Queso was very good. I was out of Cream of Mushroom soup so I used Cream of Chicken. It was a little mild for my family even with Hot Sausage I think next time I will add a can of green chiles as well. Pretty close to a copy of Charleston’s Queso…which we love.

Krystle on 1.22.2013

Can someone tell me if the cream of mushroom is a must? I do not like mushrooms! Thank you!


The Greatest Queso That Ever Lived

This queso recipe is extremely creamy, cheesy, hearty and WONDERFUL. I get requests for it from friends and family every time there is a get-together. There is a ‘secret’ ingredient in it that I think makes a yummy difference.

Ingredients

  • 1 block (32 Oz. Block) Velveeta Cheese
  • 1 package (8 Oz. Package) Cream Cheese
  • 1 can (10 Oz. Can) Rotel
  • 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
  • 1 pound Ground Beef OR Sausage (or A Combination Of Both)

Preparation

Brown ground beef or sausage (or both) in a pan over medium heat and set aside. Cut up the Velveeta and cream cheese into cubes and place into a crock pot. Pour in the Rotel and the cream of mushroom soup and stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.

21 Comments

You must be logged in to post a comment.

Gigi Hunermund on 10.28.2017

Is the cream of mushroom soup condensed or prepared with water? I need to make this for a party in a couple hours. I’m worried if I use the condensed, the whole dish will be too salty. Do I make the soup with water before adding it to the other ingredients?

Donna Perez on 11.1.2016

I’m sorry, can of Spicy Hot Tamales…..that is disgusting.
Made it just that way it was written….VERY GOOD.
Please don’t add the can of tamales…..yuck.

Tracey Mizell on 8.11.2014

Substitute a can of Spicy Hot Tamales, chopped, for the meat/sausage. Delicious!

Michael Parks on 8.10.2014

left overs are great over eggs the next morning

Linda Deal on 7.17.2014

Made this for an office party. I made a double batch – which was way too much, but what wasn’t eaten there was taken home by co-workers. The next party, it was requested that I make it again. Just made one batch but with a few differences. Used Velveeta’s Queso Blanco, Rotel with lime & cilantro, Cream of Mushroom soup with roasted garlic. There was none left. Think I’ll make a double batch for our next family reunion. For those who don’t like mushrooms – don’t worry. I don’t like mushrooms either, You won’t taste the mushroom. These ingredients blend together for a delicious, tasty treat.

21 Reviews

You must be logged in to post a review.

Nikki Jones on 9.14.2015

I made this for a neighborhood pot luck dinner. Everyone loved it. I added two cans of hot rotel and a pound of burger. It had just the right amount of “kick”. Thanks for a wonderful recipe that we will enjoy for years to come!

Alik925 on 10.27.2014

I have made this several times. Every time everyone loves it.

Tamela on 9.16.2013

This was amazing! Filled us up very fast!

Wilkadwk on 1.27.2013

This Queso was very good. I was out of Cream of Mushroom soup so I used Cream of Chicken. It was a little mild for my family even with Hot Sausage I think next time I will add a can of green chiles as well. Pretty close to a copy of Charleston’s Queso…which we love.

Krystle on 1.22.2013

Can someone tell me if the cream of mushroom is a must? I do not like mushrooms! Thank you!


The Greatest Queso That Ever Lived

This queso recipe is extremely creamy, cheesy, hearty and WONDERFUL. I get requests for it from friends and family every time there is a get-together. There is a ‘secret’ ingredient in it that I think makes a yummy difference.

Ingredients

  • 1 block (32 Oz. Block) Velveeta Cheese
  • 1 package (8 Oz. Package) Cream Cheese
  • 1 can (10 Oz. Can) Rotel
  • 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
  • 1 pound Ground Beef OR Sausage (or A Combination Of Both)

Preparation

Brown ground beef or sausage (or both) in a pan over medium heat and set aside. Cut up the Velveeta and cream cheese into cubes and place into a crock pot. Pour in the Rotel and the cream of mushroom soup and stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.

21 Comments

You must be logged in to post a comment.

Gigi Hunermund on 10.28.2017

Is the cream of mushroom soup condensed or prepared with water? I need to make this for a party in a couple hours. I’m worried if I use the condensed, the whole dish will be too salty. Do I make the soup with water before adding it to the other ingredients?

Donna Perez on 11.1.2016

I’m sorry, can of Spicy Hot Tamales…..that is disgusting.
Made it just that way it was written….VERY GOOD.
Please don’t add the can of tamales…..yuck.

Tracey Mizell on 8.11.2014

Substitute a can of Spicy Hot Tamales, chopped, for the meat/sausage. Delicious!

Michael Parks on 8.10.2014

left overs are great over eggs the next morning

Linda Deal on 7.17.2014

Made this for an office party. I made a double batch – which was way too much, but what wasn’t eaten there was taken home by co-workers. The next party, it was requested that I make it again. Just made one batch but with a few differences. Used Velveeta’s Queso Blanco, Rotel with lime & cilantro, Cream of Mushroom soup with roasted garlic. There was none left. Think I’ll make a double batch for our next family reunion. For those who don’t like mushrooms – don’t worry. I don’t like mushrooms either, You won’t taste the mushroom. These ingredients blend together for a delicious, tasty treat.

21 Reviews

You must be logged in to post a review.

Nikki Jones on 9.14.2015

I made this for a neighborhood pot luck dinner. Everyone loved it. I added two cans of hot rotel and a pound of burger. It had just the right amount of “kick”. Thanks for a wonderful recipe that we will enjoy for years to come!

Alik925 on 10.27.2014

I have made this several times. Every time everyone loves it.

Tamela on 9.16.2013

This was amazing! Filled us up very fast!

Wilkadwk on 1.27.2013

This Queso was very good. I was out of Cream of Mushroom soup so I used Cream of Chicken. It was a little mild for my family even with Hot Sausage I think next time I will add a can of green chiles as well. Pretty close to a copy of Charleston’s Queso…which we love.

Krystle on 1.22.2013

Can someone tell me if the cream of mushroom is a must? I do not like mushrooms! Thank you!


The Greatest Queso That Ever Lived

This queso recipe is extremely creamy, cheesy, hearty and WONDERFUL. I get requests for it from friends and family every time there is a get-together. There is a ‘secret’ ingredient in it that I think makes a yummy difference.

Ingredients

  • 1 block (32 Oz. Block) Velveeta Cheese
  • 1 package (8 Oz. Package) Cream Cheese
  • 1 can (10 Oz. Can) Rotel
  • 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
  • 1 pound Ground Beef OR Sausage (or A Combination Of Both)

Preparation

Brown ground beef or sausage (or both) in a pan over medium heat and set aside. Cut up the Velveeta and cream cheese into cubes and place into a crock pot. Pour in the Rotel and the cream of mushroom soup and stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.

21 Comments

You must be logged in to post a comment.

Gigi Hunermund on 10.28.2017

Is the cream of mushroom soup condensed or prepared with water? I need to make this for a party in a couple hours. I’m worried if I use the condensed, the whole dish will be too salty. Do I make the soup with water before adding it to the other ingredients?

Donna Perez on 11.1.2016

I’m sorry, can of Spicy Hot Tamales…..that is disgusting.
Made it just that way it was written….VERY GOOD.
Please don’t add the can of tamales…..yuck.

Tracey Mizell on 8.11.2014

Substitute a can of Spicy Hot Tamales, chopped, for the meat/sausage. Delicious!

Michael Parks on 8.10.2014

left overs are great over eggs the next morning

Linda Deal on 7.17.2014

Made this for an office party. I made a double batch – which was way too much, but what wasn’t eaten there was taken home by co-workers. The next party, it was requested that I make it again. Just made one batch but with a few differences. Used Velveeta’s Queso Blanco, Rotel with lime & cilantro, Cream of Mushroom soup with roasted garlic. There was none left. Think I’ll make a double batch for our next family reunion. For those who don’t like mushrooms – don’t worry. I don’t like mushrooms either, You won’t taste the mushroom. These ingredients blend together for a delicious, tasty treat.

21 Reviews

You must be logged in to post a review.

Nikki Jones on 9.14.2015

I made this for a neighborhood pot luck dinner. Everyone loved it. I added two cans of hot rotel and a pound of burger. It had just the right amount of “kick”. Thanks for a wonderful recipe that we will enjoy for years to come!

Alik925 on 10.27.2014

I have made this several times. Every time everyone loves it.

Tamela on 9.16.2013

This was amazing! Filled us up very fast!

Wilkadwk on 1.27.2013

This Queso was very good. I was out of Cream of Mushroom soup so I used Cream of Chicken. It was a little mild for my family even with Hot Sausage I think next time I will add a can of green chiles as well. Pretty close to a copy of Charleston’s Queso…which we love.

Krystle on 1.22.2013

Can someone tell me if the cream of mushroom is a must? I do not like mushrooms! Thank you!


The Greatest Queso That Ever Lived

This queso recipe is extremely creamy, cheesy, hearty and WONDERFUL. I get requests for it from friends and family every time there is a get-together. There is a ‘secret’ ingredient in it that I think makes a yummy difference.

Ingredients

  • 1 block (32 Oz. Block) Velveeta Cheese
  • 1 package (8 Oz. Package) Cream Cheese
  • 1 can (10 Oz. Can) Rotel
  • 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
  • 1 pound Ground Beef OR Sausage (or A Combination Of Both)

Preparation

Brown ground beef or sausage (or both) in a pan over medium heat and set aside. Cut up the Velveeta and cream cheese into cubes and place into a crock pot. Pour in the Rotel and the cream of mushroom soup and stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.

21 Comments

You must be logged in to post a comment.

Gigi Hunermund on 10.28.2017

Is the cream of mushroom soup condensed or prepared with water? I need to make this for a party in a couple hours. I’m worried if I use the condensed, the whole dish will be too salty. Do I make the soup with water before adding it to the other ingredients?

Donna Perez on 11.1.2016

I’m sorry, can of Spicy Hot Tamales…..that is disgusting.
Made it just that way it was written….VERY GOOD.
Please don’t add the can of tamales…..yuck.

Tracey Mizell on 8.11.2014

Substitute a can of Spicy Hot Tamales, chopped, for the meat/sausage. Delicious!

Michael Parks on 8.10.2014

left overs are great over eggs the next morning

Linda Deal on 7.17.2014

Made this for an office party. I made a double batch – which was way too much, but what wasn’t eaten there was taken home by co-workers. The next party, it was requested that I make it again. Just made one batch but with a few differences. Used Velveeta’s Queso Blanco, Rotel with lime & cilantro, Cream of Mushroom soup with roasted garlic. There was none left. Think I’ll make a double batch for our next family reunion. For those who don’t like mushrooms – don’t worry. I don’t like mushrooms either, You won’t taste the mushroom. These ingredients blend together for a delicious, tasty treat.

21 Reviews

You must be logged in to post a review.

Nikki Jones on 9.14.2015

I made this for a neighborhood pot luck dinner. Everyone loved it. I added two cans of hot rotel and a pound of burger. It had just the right amount of “kick”. Thanks for a wonderful recipe that we will enjoy for years to come!

Alik925 on 10.27.2014

I have made this several times. Every time everyone loves it.

Tamela on 9.16.2013

This was amazing! Filled us up very fast!

Wilkadwk on 1.27.2013

This Queso was very good. I was out of Cream of Mushroom soup so I used Cream of Chicken. It was a little mild for my family even with Hot Sausage I think next time I will add a can of green chiles as well. Pretty close to a copy of Charleston’s Queso…which we love.

Krystle on 1.22.2013

Can someone tell me if the cream of mushroom is a must? I do not like mushrooms! Thank you!


The Greatest Queso That Ever Lived

This queso recipe is extremely creamy, cheesy, hearty and WONDERFUL. I get requests for it from friends and family every time there is a get-together. There is a ‘secret’ ingredient in it that I think makes a yummy difference.

Ingredients

  • 1 block (32 Oz. Block) Velveeta Cheese
  • 1 package (8 Oz. Package) Cream Cheese
  • 1 can (10 Oz. Can) Rotel
  • 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
  • 1 pound Ground Beef OR Sausage (or A Combination Of Both)

Preparation

Brown ground beef or sausage (or both) in a pan over medium heat and set aside. Cut up the Velveeta and cream cheese into cubes and place into a crock pot. Pour in the Rotel and the cream of mushroom soup and stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.

21 Comments

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Gigi Hunermund on 10.28.2017

Is the cream of mushroom soup condensed or prepared with water? I need to make this for a party in a couple hours. I’m worried if I use the condensed, the whole dish will be too salty. Do I make the soup with water before adding it to the other ingredients?

Donna Perez on 11.1.2016

I’m sorry, can of Spicy Hot Tamales…..that is disgusting.
Made it just that way it was written….VERY GOOD.
Please don’t add the can of tamales…..yuck.

Tracey Mizell on 8.11.2014

Substitute a can of Spicy Hot Tamales, chopped, for the meat/sausage. Delicious!

Michael Parks on 8.10.2014

left overs are great over eggs the next morning

Linda Deal on 7.17.2014

Made this for an office party. I made a double batch – which was way too much, but what wasn’t eaten there was taken home by co-workers. The next party, it was requested that I make it again. Just made one batch but with a few differences. Used Velveeta’s Queso Blanco, Rotel with lime & cilantro, Cream of Mushroom soup with roasted garlic. There was none left. Think I’ll make a double batch for our next family reunion. For those who don’t like mushrooms – don’t worry. I don’t like mushrooms either, You won’t taste the mushroom. These ingredients blend together for a delicious, tasty treat.

21 Reviews

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Nikki Jones on 9.14.2015

I made this for a neighborhood pot luck dinner. Everyone loved it. I added two cans of hot rotel and a pound of burger. It had just the right amount of “kick”. Thanks for a wonderful recipe that we will enjoy for years to come!

Alik925 on 10.27.2014

I have made this several times. Every time everyone loves it.

Tamela on 9.16.2013

This was amazing! Filled us up very fast!

Wilkadwk on 1.27.2013

This Queso was very good. I was out of Cream of Mushroom soup so I used Cream of Chicken. It was a little mild for my family even with Hot Sausage I think next time I will add a can of green chiles as well. Pretty close to a copy of Charleston’s Queso…which we love.

Krystle on 1.22.2013

Can someone tell me if the cream of mushroom is a must? I do not like mushrooms! Thank you!