Hot and Spicy Queso Dip

Hot and Spicy Queso Dip Servings: 28 (about 2oz each) Prep Time: 15 minutes Total Time: 15 minutes

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    Hot and Spicy Queso Dip
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1 pound lean (85%) ground beef
1 red bell pepper, chopped
1 (4oz) can diced jalapeños
1/4 cup all-purpose flour
1 (1 to 1.25oz) package taco seasoning mix
2 to 3 tablespoons hot sauce or Buffalo wing sauce
1 to 2 teaspoons crushed red pepper flakes
1 teaspoon chopped chipotle chiles in adobo sauce
1 teaspoon adobo sauce
2 1/2 cups half-and-half or whole milk
1 (15oz) can Kuner’s® Black Beans, drained, rinsed
2 cups shredded Monterey Jack cheese (8oz)


In 12-inch nonstick skillet, cook ground beef over medium-high heat 5 minutes or until thoroughly cooked, stirring occasionally. Stir in red bell pepper and jalapeños; cook 3 minutes, stirring occasionally. Stir in flour, seasoning mix, hot sauce, pepper flakes, chipotle chiles and sauce; mix well. Gradually stir in half-and-half; bring to a boil. Reduce heat; simmer 1 minute, stirring constantly. Stir in beans. Gradually add cheese, stirring constantly, until melted and thoroughly heated. Serve immediately with tortilla chips, or spoon into 3 to 3 1/2-quart slow cooker that has been sprayed with cooking spray. Keep warm over Low heat setting up to 2 hours, stirring occasionally.

Nutrition Facts: