Slow Cooker Queso Steak and Rice
Slow Cooker Queso Steak and Rice is an easy one-pot dinner made with tender steak, flavorful rice, and a creamy queso sauce that everyone will love. Top it with fresh cilantro, diced tomatoes, sliced jalapeños, or crushed tortilla chips for a hearty meal that's perfect for busy weeknights or casual family dinners.
Equipment
Ingredients
- 2 lbs beef stew meat
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 Tbsp oil
- 1 small onion diced
- 2 cloves garlic minced
- 2 cups beef broth
- 1 10-ounce can Rotel Original, undrained
- 1 10.5-ounce can cheddar cheese soup (I use the white cheddar if available)
- 1 Tbsp taco seasoning
- 2 cups prepared queso cheese dip divided
- 1 ½ cups uncooked long-grain white rice
- 1 ½ cups freshly shredded pepper jack cheese
- 2 green onions sliced (optional)
Instructions
- Season the stew meat with the salt, pepper, garlic powder and paprika.
- Heat the oil in a large skillet over medium-high heat.
- Sear the beef for 2–3 minutes until lightly browned on all sides. It does not need to cook through.
- Transfer the beef to a 6-quart slow cooker.
- Add the diced onion and minced garlic.
- Pour in the beef broth.
- Stir in the Rotel, taco seasoning, smoked paprika, and cheese soup until combined.
- Cover and cook on LOW for 6–7 hours or HIGH for 4–5 hours, until the beef is fork tender.
- Stir in the uncooked rice and half the queso cheese dip.
- Cover and cook for another 45–60 minutes, stirring once halfway through, until the rice is tender.
- Stir in the shredded cheese until melted and creamy.
- Cover for another 5 minutes.
- Top with the rest of the cheese dip
- Sprinkle with the sliced green onions before serving.
Did You Make This Recipe?Let me know how it was!