Slow Cooker Queso De Cerveza Recipe By Tasty

SLOW-COOKER QUESO

Steps:

• Combine the processed cheese, pepper jack, milk and cumin in a small slow cooker. Cook on low, 1 1/2 hours.
• Uncover and stir well until completely smooth. If the queso is still lumpy, cover and continue cooking on low, stirring every 15 minutes, until all the cheese is melted and smooth. Keep the slow cooker on warm. Serve the queso with chips.

PACE TACO-CUTERIE BOARD RECIPE BY TASTY

Steps:

• Make the taco meat: Heat the olive oil in a large skillet over medium high heat. Add the onion and sauté for 2-3 minutes, until softened and starting to brown. Add the ground beef and cook, breaking up into small pieces, until browned, about 5 minutes. Drain any excess fat.
• Reduce the heat to medium and add the taco seasoning and Pace® Picante Sauce, stirring to combine. Bring to a simmer, then remove the pan from the heat.
• Assemble the board: Add the taco meat, chicken, Pace® Chunky Salsa, Pace® Salsa Con Queso, and Pace® Salsa Verde to serving bowls and place around the board. Fill the rest of the board with the hard taco shells, soft tortillas, tortilla chips, tomato, avocado, mango, black beans, red onion, lettuce, cabbage, radishes, Cotija cheese, crema, shredded Mexican blend cheese, guacamole, jalapeños, green onions, lime wedges, and cilantro.
• Assemble tacos according to the suggestions below, or build your own!
• For classic beef tacos, add a few tablespoons of taco meat to a hard taco shell and top with guacamole, Pace® Salsa con Queso, tomatoes, green onions, and lettuce.
• For verde chicken tacos, add a few tablespoons of shredded chicken to a soft tortilla and top with Pace® Salsa Verde, avocado, Cotija, jalapeños, red onion, and fresh cilantro. Squeeze a lime wedge over everything.
• For black bean mango tacos, add a few tablespoons of black beans to a soft tortilla, then top with avocado, mango, a drizzle of crema, a squeeze lime juice, Pace® Chunky Salsa, jalapeños, and cilantro.
• Enjoy!

SLOW COOKER CHICKEN FAJITA BOWLS RECIPE BY TASTY

Steps:

• In a slow cooker, place half of the bell peppers and onion.
• Lay on the chicken, and coat both sides with taco seasoning, salt, and pepper.
• Sprinkle on garlic, half of the lime juice, and diced tomatoes. Cover with remaining peppers, onion, and lime juice.
• Cover and cook on high for 3 hours.
• Remove chicken from the slow cooker, shred, and return to slow cooker.
• Cover until heated through.
• Serve over brown rice with sour cream, guacamole, shredded cheese and cilantro.
• Enjoy!

SLOW-COOKER QUESO

Steps:

• In the bowl of a 1 1/2-quart slow cooker, toss both cheeses with cornstarch to evenly coat. Stir in tomatoes and evaporated milk; season with salt.
• Cover and cook on low until mixture is bubbling and thickened slightly, 2 to 2 1/2 hours. Uncover and stir until smooth. Season with more salt and garnish with onion, jalapeños, and cilantro. Serve with tortilla chips on the side.