Slow Cooker Chile con Queso


  • 1 tbsp olive oil
  • 1 lb ground beef
  • 2 tsp paprika
  • 1 tsp cayenne
  • 1 tsp salt
  • ½ white onion
  • 3 garlic cloves
  • 1 4 oz can mild diced green chiles
  • 1 14 oz can Fire Roasted tomatoes
  • 1 cup evaporated milk
  • 12 oz Velveeta cheese
  • 3 cups Mexican shredded cheese
  • Fresh cilantro sprigs
  • Tortilla Chips
  • Turn on the Sauté function at 320°F for 20 Minutes. Add the olive oil and the ground beef. Brown the beef on all sides, breaking up into smaller bits with a wooden spoon. Sprinkle on the paprika, cayenne and salt.
  • Leave the ground beef in the pot and add the diced white onion and minced garlic cloves. Sauté for another 3-4 Minutes until fragrant.
  • Add the diced green chiles, fire roasted tomatoes, evaporated milk, Velveeta cheese, and Mexican shredded cheese. Stir to combine.
  • Place the lid on top and Slow Cook on High for 2 Hours, or on Low for 4 Hours, stirring occasionally.
  • Sprinkle with fresh cilantro and serve with tortilla chips. Keep warm.
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