Queso con Carne Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 26, 2014
I omit the milk and use 1 can of original Rotel when making for a group or 1 can of hot Rotel when just for the family. This is more of a dip. Left overs are great on a baked potato or as nachos.
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Reviewed: Dec. 28, 2012
too much rotel tomatoes. It was very runny. Also, very spicy and i used the mild version of rotel. I think it would have been much better with only 2 cans of rotel, and another 4 ounces of cheese, but I believe in rating a recipe by the ORIGINAL recipe to give an honest review.
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Reviewed: Jul. 29, 2012
Made exactly as recipe says, but it was very soupy. I will make it again omitting milk and draining the rotel. I may also add more cheese. The flavor was great, but I was hoping for dip rather than soup. I will return to rate it after making the changes.
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Reviewed: Apr. 28, 2012
This is super simple and delicious! I usually use 1/2 of everything in this recipe and it fits perfectly into my 1-1/2 qt. slow cooker. I also like to sub salsa for the Rotel more often than not b/c I always have salsa on hand. This is also nice b/c when you have leftover taco meat that you don't know what to do with, you can freeze it, and make this dip practically at a moments notice! I also stir it every so often, so it melts/combines evenly. This is a hit w/ everyone who tries it! :)
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Photo by Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA


 
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