Step 1

Brown the Meat:In a medium skillet over medium heat, brown the ground beef, sausage, or a combination of both. Drain excess fat and set aside.

Step 2

Prepare the Cheese Base:Cut the Velveeta and cream cheese into cubes. Place them into a crockpot.

Step 3

Add the Essentials:Pour in the Rotel (with juices) and the cream of mushroom soup. Stir to combine.

Step 4

Slow Cook:Set the crockpot to low heat and let the mixture cook for about 30 minutes, stirring occasionally as the cheeses melt together.

Step 5

Incorporate the Meat:After 30 minutes, add the cooked meat to the crockpot. Continue cooking on low for another 30 minutes, stirring occasionally.

Step 6

Serve:Keep the queso warm in the crockpot on the “keep warm” setting. Serve with tortilla chips, nachos, or fresh veggies. Top with optional diced jalapeños, onions, or extra cheese.