Description

This Beef Queso Dip is a creamy, cheesy Tex-Mex appetizer featuring savory ground beef mixed with melted processed cheese, sharp cheddar, and diced tomatoes with green chiles. Perfect for parties or game day, it’s served hot with tortilla chips for dipping.

Ingredients

Meat and Seasoning

1/2 pound ground beef
1 tablespoon taco seasoning
1/4 cup water

Vegetables and Aromatics

1 small onion, finely chopped
1 jalapeño, seeded and finely chopped
2 cloves garlic, minced
10 oz diced tomatoes with green chiles, drained

Dairy and Cheese

1 tablespoon olive oil
16 oz processed cheese (such as Velveeta), cubed
1 cup shredded cheddar cheese
1/2 cup whole milk

Spices and Garnishes

1/4 teaspoon ground cumin
Salt and pepper to taste
Chopped cilantro, for garnish

Serving

Tortilla chips, for serving

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Instructions

Cook the Ground Beef: In a skillet over medium heat, cook the ground beef until browned, about 5 to 6 minutes. Drain any excess fat, then add the taco seasoning and water. Simmer for 2 to 3 minutes until the mixture thickens slightly. Remove from heat and set aside.
Sauté Vegetables: In a large saucepan, heat the olive oil over medium heat. Add the finely chopped onion and jalapeño and sauté for 3 to 4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
Add Cheeses and Tomatoes: Stir in the diced tomatoes with green chiles, processed cheese cubes, shredded cheddar cheese, whole milk, and ground cumin. Continuously stir the mixture over medium heat until the cheeses are completely melted and the dip is smooth and creamy.
Combine with Beef and Season: Mix the cooked ground beef into the cheese mixture thoroughly. Taste and season with salt and pepper according to your preference.
Keep Warm and Serve: Reduce the heat to low and keep the dip warm until ready to serve. Garnish with chopped cilantro. Serve hot with tortilla chips for dipping.

Notes

For a spicier dip, leave the seeds in the jalapeño or add a dash of your favorite hot sauce.
Leftovers can be stored in the refrigerator and gently reheated over low heat on the stovetop or in the microwave.