Q1: What is the absolute, number one secret to a super creamy and smooth cheese dip that never separates or gets greasy?

The secret is to use a processed cheese , like Velveeta®. Unlike natural cheeses (like cheddar or mozzarella), processed cheese contains special emulsifying salts that are the key that allows it to melt into an incredibly stable, perfectly smooth, and glossy sauce that will never break or become oily, even when it is reheated.

Q2: Can I make this dip ahead of time for a party?

Yes, this is a perfect make-ahead party dip! You can prepare the entire recipe and then simply transfer it to a slow cooker set on the "warm" or "low" setting to keep it hot and perfectly creamy throughout your entire party.

Q3: Can I freeze this dip?

Yes! Because of the stability of the processed cheese, this dip freezes surprisingly well. Let it cool completely, and then you can store it in a freezer-safe container for up to 3 months. Let it thaw overnight in the refrigerator and then reheat it gently on the stovetop.

Q4: Can I make this recipe with a different kind of meat?

Yes, absolutely! This recipe is wonderfully versatile. It would also be fantastic with about 1 pound of browned and crumbled ground turkey, ground chicken, or even a spicy chorizo sausage .

Q5: Can I make this recipe with a different kind of cheese?

You can, but the final texture will be very different. If you would like to use a natural cheese, like a sharp cheddar, it is highly recommended that you first create a simple béchamel sauce (a white sauce made from a butter and flour roux with milk) and then melt your shredded cheddar cheese into that base.

Creamed Tacos (The Ultimate Chili Cheese Dip!)

An easy, one-pot recipe for a hearty and cheesy dish called ‘Creamed Tacos.’ This dip-style meal is essentially a chili cheese dip, perfect for a casual weeknight dinner. The recipe involves browning ground beef in a large pot, then stirring in canned chili beans and diced tomatoes with green chiles. The signature creaminess comes from melting in a pound of processed cheese, like Velveeta. The thick, savory mixture is served in bowls with tortilla chips for scooping, and can be topped with fresh lettuce and tomatoes.

Author: Evelyn

Ingredients

1 pound ground beef
2 (15.5-ounce) cans chili beans, undrained
1 (10 to 14.5-ounce) can diced tomatoes and green chilies, undrained
1 pound processed cheese (such as Velveeta), cubed
1 to 2 teaspoons chili powder (optional)
Tortilla chips, for serving
Shredded lettuce, for serving
Diced tomatoes, for serving

Instructions

In a large pot or Dutch oven over medium heat, cook the ground beef for 5 to 8 minutes, breaking it up into clumps, until it is no longer pink.
Drain off most of the excess fat from the pot.
Add the undrained cans of chili beans and diced tomatoes with green chilies to the pot. Stir and bring the mixture to a simmer.
Once simmering, add the cubed processed cheese. Reduce the heat to medium-low and stir constantly until the cheese is completely melted and the mixture is smooth.
Reduce the heat to low. Taste and stir in 1 to 2 teaspoons of chili powder if you want more of a kick.
If the mixture is thicker than you’d like, stir in a little water or milk to reach your desired consistency.
Ladle the ‘creamed tacos’ into bowls and serve immediately with tortilla chips, shredded lettuce, and fresh diced tomatoes for topping.

Notes

This is an incredibly fast and easy one-pot meal, making it perfect for a busy weeknight.
Using processed cheese like Velveeta is the key to achieving the signature super-creamy, smooth texture that won’t separate or become greasy.
Stirring constantly while the cheese melts over low heat is important to prevent the mixture from scorching on the bottom of the pot.
Leftovers can be refrigerated for up to four days and are easily reheated.

Find it online: https://cookupjoy.com/creamed-tacos/