I love love chili’s queso… like one of my most favorite queso’s ever, so when I saw this on pinterest I knew I had to make it. We had friends coming over for a little mexican themed dinner and I figured it was the perfect time. We LOVED this, so much so that I made it 5 days later for a football appetizer party. YUM! I think it pretty much compares to chili’s except not served with the awesome chips and not served in the cast iron pan.
This is a winner for sure.
Chili’s Copy Cat Queso (From: The Recipe Critic)
- 16 ounce box Velveeta cheese
- 1 cups milk
- 2 teaspoons paprika
- 1/2 tsp ground cayenne pepper
- 15 ounce can Hormel Chili (No Beans)
- 4 teaspoons chili powder
- 1 Tablespoon Lime Juice
- 1/2 teaspoon ground cumin
Cut Velveeta into cubes and place in saucepan. Add remaining ingredients and cook over medium heat until melted. Stirring often. Serve hot and with chips.
I love my crockpot, it makes for such an easy dinner. This was a recipe I found via pinterest and had to try. We love strognoff so this really pulled me. I was going to be fancy and make homemade meatballs, but Adam volunteered and burnt them in the oven so I went with pre-packaged. You could easily use homemade too.
We LOVED this! The flavors were great, the sauce had excellent flavor and the meatballs fell apart. Another crockpot winner.
Crockpot Meatball Strognoff (From: Recipe Showbox)
- 1 bag frozen meatballs
- 1 can cream of mushroom soup
- 1 can beef broth
- 1/2 onion, finely diced
- 1 can mushrooms
- 1-2 tsp garlic powder
- 2 Tbsp A1 sauce
- dash(es) of paprika, salt, and pepper to taste
- 1 c sour cream
- 1 pkg egg noodles
If your meatballs aren’t precooked bake in oven as directed on package. If cooked add to crockpot. Mix in soup, broth, mushrooms, A1, and your spices. Mix well and turn heat on low.
Cook on low for 8-10 hours or high for 4-6. 20 minutes before you want to eat add in 1 cup of sour cream. Mix well…. meanwhile cook your noodles separate as directed on package.
Pour meatball/sauce over noodles and serve.