Bacon Cheeseburger Queso Recipes

SLOW-COOKER BACON CHEESEBURGER DIP

Steps:

• In 12-inch skillet, cook bacon over medium-high heat, turning occasionally, until crisp; drain on paper towels. Crumble bacon; reserve 2 tablespoons bacon for garnish.
• In same skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Reduce heat to low. Stir in cream cheese, shredded cheese, tomatoes and crumbled bacon until well mixed and cheese starts to melt.
• Pour mixture into 1- to 1 1/2-quart slow cooker. Cover; cook on Low heat setting 2 to 3 hours or until hot and bubbly.
• Stir parsley into dip. Sprinkle with reserved bacon for garnish. Keep on Low heat setting to serve. Serve with bell pepper strips and bagel chips.

BACON CHEESEBURGERS

Steps:

• Preheat a grill for high heat.
• Place bacon in a large skillet over medium heat. Fry, stirring occasionally. When the bacon is almost done, add the onion. Cook until the bacon is crisp, and the onion is tender. Remove onion and bacon from the pan with a slotted spoon, and transfer to a food processor. Pulse a couple of times to chop finely. Do not puree. Pour into a large bowl, and mix with steak sauce and ground chuck using your hands. Form into 16 patties.
• Place patties on the grill, and cook for 5 minutes per side, or until well done. Place a slice of cheese on top of each one during the last minute.

BACON CHEESEBURGER QUESO

Steps:

• Brown ground beef over medium heat. Do not drain grease. Sprinkle flour over beef. Stir well and cook for 2 minutes.
• Stir in milk and increase heat to med-high. Stir frequently until bubbly and thickened, about 6-8 minutes.
• Reduce heat to low and stir in cream cheese, mustard and hot sauce. Add grated cheddar and stir until cheese is melted and well combined. Stir in bacon.
• Top with chopped pickles. Serve with tortilla chips.

BACON CHEESEBURGER QUESO DIP

Steps:

• 1. Cook and drain bacon; set aside.
• 2. In a large skillet over med-high heat, brown beef or ground turkey; drain the beef.
• 3. Then, saute diced onion in a large skillet until translucent.
• 4. In a large saucepan, melt Velveeta cheese, cream cheese, and 1/2 cup milk.
• 5. Stir over medium heat until melted. Add shredded Mexican cheese, beef (or turkey), tomatoes, and bacon. Mix until combined.
• 6. If too thick, add in a little more milk.

CROCK POT CHEESEBURGER DIP

Steps:

• Season and cook ground beef (or sirloin) on the stove top. Drain of an excess grease.
• In a crock pot, add cubes of Velveeta Cheese (original or Queso Blanco), 1 can of Rotel Tomatoes, all seasoned ground beef, sour cream and taco seasoning. Mix well together to spread seasonings amongst other ingredients.
• Place lid on crock pot and heat on HIGH for 45 minutes, stirring every 20 minutes. Smaller crock pots may need additional time to melt cheese, just continue stirring every 20 minutes until dip is melted and creamy.
• 15 minutes prior to serving, add a can of drained and rinsed black beans and continue to heat.
• Keep crock pot on low/warm for serving and keep cheese melted during a party.
• Combine with Tortilla Chips for the Ultimate Nacho Cheese Dip!

SPICY BACON CHEESEBURGER DIP

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon to a plate lined with a paper towel, retaining drippings in the skillet.
• Break ground beef in pieces and add to drippings in the skillet. Cook and stir beef until completely browned, 7 to 10 minutes; drain in a colander. Rinse beef with water to wash away excess fat; drain. Transfer drained beef to a bowl. Stir pickle juice into the beef; season with salt and pepper.
• Combine ground beef mixture, American cheese, cream cheese, diced tomatoes with green chile peppers, green onions, ketchup, Dijon mustard, and cayenne pepper in a slow cooker.
• Cook cheese mixture on Low, stirring occasionally, until the cheese is melted completely, about 1 hour. Crumble bacon over the surface of the dip to serve.