Description
These Mexican Steak Bites are tender, flavorful chunks of beef slow-cooked to perfection with garlic, onion, and taco seasoning, served with a creamy white queso dip made from Velveeta cheese and tomatoes with green chiles. Perfect for a party appetizer or a delicious snack.
Ingredients
Scale
Steak Bites
- 2 ½-3 lbs. steak (chuck roast or stew beef, cut into bite-size pieces)
- 1 tsp onion (dried minced or onion powder)
- 1-2 cloves garlic (minced)
- 1 1 oz. envelope taco seasoning
- 4 Tbsp butter
- ¼ cup water
Queso Dip
- 16 oz. white queso Velveeta cheese
- 1 10-oz. can tomatoes with green chiles (drained)
Instructions
- Prepare the beef: In a large bowl, combine the bite-sized steak pieces with minced garlic, dried onion, and taco seasoning. Stir well to evenly coat the meat with the seasonings.
- Slow cook the steak: Place the seasoned beef into the bottom of your slow cooker. Add ¼ cup of water and top with 4 tablespoons of butter. Cover and slow cook on low for 4-6 hours or on high for 4 hours, until the meat is tender and flavorful.
- Make the queso dip: When the steak bites are ready to serve, heat the Velveeta cheese and drained tomatoes with green chiles in a medium saucepan over medium-low heat. Stir continuously until the cheese is fully melted and the mixture is smooth.
- Serve: Using a slotted spoon, remove the tender steak bites from the slow cooker. Serve them warm alongside the creamy queso dip for dipping. Enjoy your flavorful Mexican Steak Bites!
Notes
- Chuck roast or stew beef works best for tender results after slow cooking.
- If you prefer a spicier dip, add extra diced green chiles or a dash of hot sauce to the queso.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- You can substitute Velveeta with another melting cheese, but Velveeta gives the smoothest texture.
