The Texas Beef Council's Super Bowl Party Pleasers!

The Texas Beef Council's Super Bowl Party Pleasers!

-or Chilly Day Charmers-




Beef Con Queso

Beef gives this classic party dip real punch.


Prep: 10 minutes

Cook: 10 minutes

Servings: Serves 8 to 16


1 fully-cooked beef pot roast, gravy removed, shredded

OR 12 oz. fully-cooked shredded beef

OR 1 pound ground beef, cooked and drained

1 cup salsa

1 can diced tomatoes & green chilies (such as Rotel)

1 cup milk

2 lbs. Velveeta cheese spread, cubed or shredded



1. Heat beef according to package directions.

2. In a large sauce pan, combine salsa, tomatoes and green chilies and milk.  Heat over medium heat until mixture begins to simmer.

3. Reduce heat to low and gradually add cheese allowing cheese to melt completely.

4. Add beef to cheese mixture.

5. Serve piping hot in a small crock.   


Tips from our Cook:

Serve with torilla chips or crusty bread.  





Chilly Day Beef Chili

Come in out of the cold to a house full of Mexican aromas!


Prep: 10 minutes

Cook: 6 to 8 hours (crockpot)

Servings: Serves 6 to 8


2-1/2 pounds of boneless beef chuck or round, cut into ½-inch pieces

2 cans (15-1/2 ounces each) black beans, rinsed and drained

1 can (15 ½ ounces) tomato sauce

1 can (15 ½ ounces) diced tomatoes

1 can (14 ounces) beef broth

1 medium onion, chopped

2 tsp. chili powder

1 tsp. salt

1 tsp. ground cumin

½ tsp. pepper

1 cup prepared thick-and-chunky salsa



Shredded cheddar cheese, diced onion, dairy sour cream, sliced green onions (optional)


6. Combine all ingredients except salsa and toppings in 4-1/2 to 5-1/2-quart slow cooker; mix well.  Cover and cook on HIGH 5-1/2 to 6 hours or on LOW 8 to 9 hours, or until beef is tender.  (No stirring is necessary during cooking.)

7. Just before serving, stir in salsa; cook 2 to 3 minutes or until heated through.  Serve with toppings if desired. 


Tips from our Cook:

Add variety by using a flavored salsa like Fire Roasted Tomato.





Texas Bean Dip

This dip is so good, they’ll want a spoon!


Prep: 10 minutes

Cook: 10 minutes

Servings: Serves 12 to 24


1 pound ground beef, cooked and drained

OR 12 ounces fully-cooked ground beef

1 cup onion, minced

1 tsp. garlic, minced

1 tsp. vegetable oil

1 can (15 oz.) black beans

1 can (15 oz.) black-eye peas

1 can (15 oz.) pinto beans

1 can (15 oz.) whole kernal corn

1 jar (16 oz.) salsa with cilantro

1 jar (16 oz.) salsa with chipolte

2 Tbsp. fresh cilantro, minced


1. Saute onion and garlic in 2 tsp. vegetable oil. 

2. Drain and rinse beans, black-eye peas and corn.  Add to onion and garlic. 

3. Stir in the ground beef, add salsas and heat through.  Sprinkle with fresh cilantro.

4. Serve in crockpot with tortilla chips. 


Tips from our Cook:

1. Pre-cooked ground beef crumbles or shredded beef may be substituted for a quick shortcut.

2. Add 1-2 chilies from a can of chipolte peppers in Adobo sauce for a hotter flavor. 



For more recipes from the Texas Beef Council, go to:


Stay tuned for more recipes, "In the Kitchen..."