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Tex-Mex Themed Dinner with VELVEETA® and Ro*Tel® Queso Potatoes

December 14, 2011 | 2 Comments | 1,793 views
When the dinner bell rings in our house, you never know what you’ll find on the family table. I love mixing dinner up a variety of Americanized dishes, especially with Mexican food. The American style with lots of melted cheese, beef and Mexican spices and flavors comes together to create a meal everyone in our family loves.

Our latest favorite combines my daughter’s favorite vegetable, potatoes, and  layer of gooey, melted VELVEETA® cheese with a kick of Ro*Tel® Diced Tomatoes with Green Chiles.

cheesy queso potatoes

This Queso Potatoes recipe is easy and perfect for a quick weeknight meal when you want a flavorful side dish the whole family will love. You could even make a whole meal out of it with a layer of taco flavored beef and some sour cream garnish.

For our meal, we kept it simple with a pack of baking potatoes, VELVEETA® and Ro*Tel® Diced Tomatoes with Green Chiles. The original recipe for Queso Potatoes suggest you microwave the potatoes for fast cooking but I prefer a slow baked potato.

velveeta rotel potatoes

You can prepare the potatoes with a quick wash, rub on a bit of olive oil and salt. Then, place then in the oven and bake for 90 minutes at 375 degrees F.

steakhouse baked potatoes

While the potatoes are baking, just cube the VELVEETA® an and heat it on the stove with a can of Ro*Tel® Diced Tomatoes with Green Chiles.

velveeta rotel queso

The sauce poured over a baked potato is simply delicious. The best part is you can even use any left-over sauce as a dip for chips, pretzels or vegetables. In our house, it’s always fun for me when I can mix it up at dinner time and this is one dish that does just that thanks to the versatile VELVEETA® cheese.

queso potato with cheese

VELVEETA® and Ro*Tel® Queso Potatoes
Print
Type: Side Dish
Author: Cat Davis
Prep: 10 mins
Cook Time: 90 mins
Total Time: 1 hour 40 mins
Serves: 4
Ingredients
  • 4 baking potatoes (2 lb.)
  • 1 tablespoon olive oil
  • 1 teaspoon Kosher salt
  • 1 lb. (16 oz.) VELVEETA®, cut into ½-inch cubes
  • 1 can (10 oz.) RO*TEL® Diced Tomatoes & Green Chilies, undrained.
Instructions
  1. Preheat oven to 375 degrees F
  2. Pierce potatoes with a fork and rub with olive oil and salt.
  3. Bake in the center of the oven directly on the rack for 90 minutes. Set aside to cool.
  4. In a small pot over medium low heat, melt cheese and tomatoes until smooth.
  5. Cut potatoes open in the center and pour sauce over and serve.
Notes

Adapted from http://velveetarotel.promo.eprize.com/weeknightwow/view_recipe?id=2&cid=p1core-tbx09.f.1800/b38dd/5c2/6bd28e23.f9b0c69cd6693c140e2d879a62221ab1

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VELVEETA® and RO*TEL® are hosting an amazing sweepstakes to encourage simple, easy weeknight family meals and entertainment ideas. Winners will be picked each week, and the more points you collect the more chances you have of winning! Grand prize winner will receive $15,000!

This is a sponsored conversation written by me on behalf of VELVEETA/RO*TEL. The opinions and text are all mine.

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Comments

  1. kasey says:
    12/14/2011 at 8:59 AM

    I’ve used that basic dip for chips before, but I love the idea of using it to top a baked potato (or even broccoli maybe)

  2. Amber says:
    12/14/2011 at 9:22 AM

    I always thought of Tex-Mex as a kind of trashy food…but I think you’ve converted me! I’ll be giving this recipe a try!