Cowboy Mexican Dip Recipes

MEXICORN CRACK DIP - MEXICORN DIP WITH ROTEL RECIPE

Mexicorn Crack Dip - Mexicorn Dip with Rotel Recipe image

Mexicorn Crack Dip is a corn dip with Rotel and ranch seasonings. With only six simple ingredients, it's an easy corn dip to prepare and easier to eat. Serve at your next party or holiday with a bag of tortilla chips.

Provided by Barbara

Time 5m

Number Of Ingredients 6

Ingredients

15 ounces canned Mexi-corn, drained
10 ounces canned tomatoes with green chilies ((Rotel))
1 1/2 Tablespoons dry ranch mix
1 cup sour cream
1 cup mayonnaise
6-8 green onions, chopped

Steps:

Mix all ingredients until fully incorporated.
If possible, refrigerate for a couple hours before serving.
Optional: top with additional chopped green onions.
Serve with tortilla chips or as a sauce in your favorite taco recipe.

Nutrition Facts : Calories 60 kcal, Carbohydrate 6 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 197 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

VELVEETA QUESO

Velveeta Queso image

This Velveeta Queso recipe is filled with smooth Velveeta cheese, Rotel tomatoes, black beans, beer, beef, and so much more! Otherwise known as Cowboy Queso, this loaded dip is sure to please!

Provided by Stephanie

Categories Appetizer

Time 30m

Number Of Ingredients 10

Ingredients

1/2 lb. ground beef
Salt and pepper, to taste
Pinch of Red Pepper Flakes (optional)
3/4 cup Pale Ale (I use Tuckerman Pale Ale)
1/2 cup Pepper Jack cheese (shredded)
16 oz Velveeta cheese (cubed)
1 14.5 oz. can Rotel Tomatoes (partially drained)
1 cup black beans (drained and rinsed)
1/4 cup red onion (finely diced)
1/4 cup fresh cilantro (chopped)

Steps:

Cook and crumble the ground beef over medium-high heat in a large, high-walled skillet. Drain any grease once cooked through.
Add in the crushed red pepper flakes, salt/pepper, and beer. Let the beer reduce for about 4-5 minutes.
Reduce heat to medium-low. Add in the cheese and let it melt, stirring occasionally.
Once the cheese is melted, stir in the beans, red onions, and cilantro.
Add the tomatoes. You may also add some of the juice if you prefer a thinner consistency.
Let it continue to heat through for about 5 minutes, then serve!

Nutrition Facts : Calories 352 kcal, Carbohydrate 17 g, Protein 26 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 66 mg, Sodium 1276 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

COWBOY BEEF DIP

Cowboy Beef Dip image

A group of us in a foods class developed this recipe for the North Dakota's annual Beef Bash. We won the contest, and now my family requests this dip for all our special gatherings! -Jessica Klym, Killdeer, North Dakota

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield 12 servings (3 cups).

Number Of Ingredients 16

Ingredients

1 pound ground beef
4 tablespoons chopped onion, divided
3 tablespoons chopped sweet red pepper, divided
2 tablespoons chopped green pepper, divided
1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
1/2 cup salsa
4 tablespoons sliced ripe olives, divided
4 tablespoons sliced pimiento-stuffed olives, divided
2 tablespoons chopped green chiles
1 teaspoon chopped seeded jalapeno pepper
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1/4 cup shredded cheddar cheese
2 tablespoons sour cream
2 to 3 teaspoons minced fresh parsley
Tortilla chips

Steps:

In a large skillet, cook the beef, 3 tablespoons onion, 2 tablespoons red pepper and 1 tablespoon green pepper over medium heat until meat is no longer pink; drain. Stir in the soup, salsa, 3 tablespoons ripe olives, 3 tablespoons pimiento-stuffed olives, chiles, jalapeno, oregano and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Transfer to a serving dish. Top with the cheese, sour cream and parsley; sprinkle with the remaining onion, peppers and olives. Serve with tortilla chips.

Nutrition Facts : Calories 116 calories, Fat 7g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 336mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.

COWBOY MEXICAN DIP (CROCK POT)

Cowboy Mexican Dip (Crock Pot) image

Make and share this Cowboy Mexican Dip (Crock Pot) recipe from Food.com.

Provided by lazyme

Categories < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

12 beef tamales, husked and mashed
1 (15 ounce) can chili without beans
1 (14 1/2 ounce) can rotel (tomatoes with green chilies)
1 lb Velveeta cheese, cubed

Steps:

Place the tamales, chili, diced tomatoes, and processed cheese into a slow cooker.
Set heat on high, and cook, stirring occasionally until cheese is melted.
Reduce heat to low to keep the dip warm while serving.
Serve with corn chips or tortilla chips.

Nutrition Facts : Calories 221, Fat 13.8, SaturatedFat 8.6, Cholesterol 52.8, Sodium 1264, Carbohydrate 11.4, Fiber 0.7, Sugar 5.3, Protein 13.3

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