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Chex Mix
Lidey Heuck
244 ratings with an average rating of 4 out of 5 stars
244
1 hour, plus cooling
Published June 13, 2024
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In a large skillet, warm the olive oil over medium-high. Add the beef and cook, crumbling the meat with a wooden spoon until browned and just cooked through, 4 to 6 minutes.
Decrease the heat to medium and add the cheese, tomatoes and chiles with their juices, and the chili powder. Cook, breaking up the block of cheese with a spoon, until the dip is smooth and creamy, 3 to 5 minutes.
Serve hot, sprinkled with chili powder and scallions, and with tortilla chips for dipping.
Use a breakfast sausage like Jimmy Dean. Use 2 cans of Rotel if you're using the large block. Place "cheese" and Rotel in crockpot. Once melted, add sausage. Heat until ready to dip. That's it. From Texas
A well-known trick to making any cheese melty like Velveeta is to combine sodium citrate with the cheese and liquids, using about 3% of the weight of the cheese and liquids as the measurement for the amount of sodium citrate. So in this recipe, with 1 pound of Velveeeta, you could use 1 pound of cheddar instead. That 1 pound of cheddar is 454 grams, and 3% of 454 grams is about 13 grams, so use 13g of sodium citrate. It's a great way to use up extra cheese from the warehouse store!
Mine is even easier. Melt the Velveeta in the microwave, then stir in the Rotel, then heat it all up for about a minute. You're done. Back in my college days, this was Sunday night dinner, because food service was closed and we could make it in a popcorn popper. Now that I'm older, the microwave is a big improvement, and I use one can of Rotel for a small (not large) Velveeta box. This is football watching food!
This is overdoing it, Velveeta and Rotel is all that is needed!
Criminy, do not use olive oil. Meat is gonna be greasy or have liquid that you'll need to drain off. You'll need 2 cans of Ro-Tel with that 1-pound block of Velveeta. Consider, instead of ground beef, a roll of Jimmy Dean or similar spicy breakfast sausage, browned and well-drained. Sincerely, from a veteran Texas queso cook.
In west Texas, we use Jimmy Dean’s hot sausage and not ground beef, but otherwise this recipe is the backbone of my childhood culinary memories.
Aldi's has a product called Cheesy Melt. It's taste and ingredients are far superior to Velveeta at about half the price.
All you need is the Velveeta and Rotel to make the most authentic Tex-Mex queso ever. No need to make it more complicated.
No meat needed! Just the yummy messy cheesiness. It MUST be made in a crock-pot and served with Fritos scoops. Perfect for New Year's Day.
This was a ‘70s weeknight treat in my Memphis house growing up - but my mother kept it much simpler, as I do now: one can of Rotel, a diced block of Velveta, and a microwavable bowl. Heat in short increments, stirring periodically, until it’s creamy and delicious.
Chorizo instead of ground beef
In southern Ohio, we use Jimmy Dean hot sausage, too. We don't add chili powder.
Made gallons of this stuff in college. No meat, just cheese and Ro*Tel. And chopped up pickle jalapeños from trip to Mexico at first of semester. Used a double boiler.
Can you leave out the meat?
I've been making this for years (I'm in Texas), but have never heard of subbing cream cheese and cheddar, July 4th, here I come!
Use chorizo, not ground beef. Drain the fat. No chili powder. Use hot sauce on the side.
The only recipe for Ro-Tel you need is on the can label. Add some hot sausage if you want, but otherwise, it’s not complicated.
Heaven with the Jimmy Dean added to make it a hearty appetizer. Reheated for several days to snack on, and boyfriend coujd not stop mmmming with every bite!
Texan native--we also did the Ro-tel & Velveeta in the microwave. When we felt particularly decadent (read: had extra $$), we'd add some crumbled crispy bacon.
I tried this with ground hot sausage and Velveeta and it was so salty as to be inedible. It totally put me off of trying it again.
The Ro*Tel label says two cans per big brick of Velveeta which has been cut into 1 inch cubes. Make it as fancy as you want, but this is really all you need. Oh—get some “stand up” tortilla chips that can withstand dragging them through the queso. And seeing this “recipe” on this site made my heart giggle.
Sorry, this is gross. There are hundreds of better salsas than Rotel. Velveeta has the texture of melted rubber with some grease thrown in. There are lots of good cheese and salsa dips but this isn't one of them.
Made the recipe as written and here are my thoughts. Quite bland as a finished product, really had to jack up the chili powder content for any sort of flavor and topped with some crushed red pepper flakes as well. Olive oil and browned beef made for a lot of fat. I ended up draining quite a bit off before adding the cheese and rotel. Ended up getting a lot of compliments though with those changes!
I add mild ground Italian sausage to mine- it's DELICIOUS- game changer.
Bless NYT Cooking’s heart for trying to make Rotel Dip into a “recipe.” And preparing it in a cast iron skillet and garnishing it with fresh scallions and all. The rules of Rotel Dip are simple and finite: 1. All ingredients must come directly from a can, box or plastic tube, and B. It must be prepared in a microwave (for self/household) or crock pot (for cumpny).
Queso - We’ve always just called this queso in Texas, which means cheese in Spanish. It’s never called Rotel dip or cheese dip. Here’s a no-fail recipe that I’ve used for years. Put it in a crockpot for parties. 2 lb velveeta (store brand is fine) 1 can cream of mushroom soup Milk to thin 1 can of Rotel (store brand is fine) 1 lb hamburger with 1 pkg taco seasoning 8 oz can of Hatch chopped green chilies, medium heat Melt, stir well, serve.
This has been a staple in our house for decades. We do not add any beef, just the velvets and rotel. Add other spices if you want. My mom used to make it every Christmas Eve in a crock pot with loads of tortillas chips. Always a favorite.
We add all kinds of things, depending on the mood. It’s a good way to get in some vegetables. It’s a lot of glunky Velveeta, but it’s a treat once in a while.
Y’all, use equal parts Velveeta (for texture) and cheddar (for flavor), and chorizo instead of ground beef.
This is an ubiquitous dish in Texas served at Youth Groups, Church gatherings, pot lucks, picnics, wakes, receptions, and similar events. There are thousands of variations, with one of the best using Mexican Chorizo or a decent breakfast sausage instead of the ground meat. It is one of the reasons many Texans owned and kept fondue pots as long as they did.
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