Beef Queso Dip Tortilla Chips

The first time I made this queso dip for a Super Bowl party, I literally had to make a second batch halfway through because everyone kept hovering around the slow cooker with chips in hand. My friend Sarah actually confessed she skipped dinner just to save room for more dip. Now it is the one request I get before any gathering.

Last New Years Eve I set up a little quesadilla bar with this queso as the star, and honestly, people were more excited about the dip than anything else. My brother in law, who claims he hates melted cheese, went back for fourths. The whole kitchen smelled like cumin and sizzling beef, and that cozy festive vibe stuck with me long after the ball dropped.

Ingredients

• 1 lb ground beef: I use 85/15 for that perfect balance of flavor without rendering out too much excess fat
• 1 tbsp olive oil: Keeps the beef from sticking and adds a nice richness to the vegetables as they sauté
• 1 small yellow onion, finely chopped: The sweetness balances the heat and creates that classic queso base flavor
• 1 small green bell pepper, diced: Adds little pockets of texture and a fresh vegetal note
• 2 cloves garlic, minced: Fresh garlic makes such a difference here, do not be tempted to use the jarred stuff
• 1 jalapeño, seeded and finely chopped: I keep the seeds out for a mild kick that lets everyone actually taste the cheese
• 1 tsp ground cumin: This is the spice that gives queso its signature Tex Mex aroma
• 1 tsp smoked paprika: Adds a subtle smoky depth that makes people ask what your secret ingredient is
• ½ tsp chili powder: Just enough to round out the flavor profile without overwhelming the cheese
• ½ teaspoon salt and ¼ teaspoon black pepper: Enhances all the flavors without making the dip salty
• 1 can diced tomatoes with green chilies, drained: The liquid makes the dip too thin, so drain them really well
• 12 oz processed cheese, cubed: I know, I know, but this is what creates that silky smooth texture we all love
• 1 cup whole milk: Whole milk keeps the dip rich and creamy, skim milk will give you a weird grainy texture
• 1 cup shredded cheddar cheese: Adds real cheese flavor while the processed cheese handles the texture
• 2 tbsp fresh cilantro, chopped: Fresh cilantro brightens up all that rich cheese and beef
• 8 oz tortilla chips: Sturdy restaurant style chips work best, they need to hold up to all this goodness

Instructions

Brown the beef:

Heat olive oil in a large skillet over medium heat, add ground beef, and cook while breaking it up with a spoon until browned and cooked through, about 5 to 6 minutes. Drain any excess fat so your dip is not greasy.

Cook the vegetables:

Add onion, green bell pepper, jalapeño, and garlic to the skillet, sautéing until vegetables are soft and fragrant, about 4 minutes.

Add the spices:

Stir in cumin, smoked paprika, chili powder, salt, and black pepper, cooking for just 1 minute until the spices become fragrant and toast slightly.

Combine with tomatoes:

Add the drained diced tomatoes with green chilies, stirring to combine and cooking for 2 minutes to let the flavors meld together.

Melt the cheese base:

Reduce heat to low, add processed cheese cubes and milk, and stir constantly until the cheese is completely melted and the mixture is smooth, about 5 to 7 minutes.

Add the finishing touches:

Stir in shredded cheddar cheese and chopped cilantro, mixing until the cheddar is fully melted and the dip is velvety and creamy throughout.

Get ready to serve:

Transfer the queso dip to your serving bowl and garnish with extra fresh cilantro for that pop of color.

Bring it to the table:

Serve immediately with tortilla chips while the dip is hot and at its perfect consistency.

Save

This recipe became a staple in our house after my daughter requested it for her birthday party instead of cake. Watching her friends crowd around the bowl, chips hovering, asking if I could make it again for the next gathering, that is when I knew this wasnt just a recipe, it was a memory maker.

Making It Your Own

I have found that swapping half the ground beef for chorizo creates this incredible smoky depth that people cannot quite put their finger on but absolutely love. Sometimes I add a splash of heavy cream at the end for extra richness, especially if I know the dip will be sitting out for a while.

Serving Suggestions

Beyond tortilla chips, this queso is amazing draped over loaded nachos or as a sauce for breakfast burritos. I have even used it as a topping for baked potatoes, which sounds weird until you try it and realize potato and queso were meant to be together.

Make Ahead Strategy

You can brown the beef and cook the vegetables up to two days ahead, storing everything in the refrigerator. When you are ready to serve, reheat the beef mixture in a skillet, then proceed with melting the cheeses.

• Cube the processed cheese while it is cold for easier melting
• Have all your ingredients prepped before you start, the cheese melts fast
• Keep your heat low once the cheese goes in, patience prevents separating

Save

There is something universally happy about gathering around a bowl of warm, cheesy dip, chips in hand, conversation flowing. This queso has brought more people together in my kitchen than almost anything else I make.

Recipe FAQs

→ Can I make this dip spicier?

Yes, include the jalapeño seeds or add cayenne pepper when cooking for extra heat without overpowering the flavor.

→ What can I use instead of ground beef?

Ground turkey or plant-based crumbles work well for lighter or vegetarian alternatives.

→ How do I keep the dip warm for parties?

Use a slow cooker set to low to maintain warmth without drying out the dip.

→ Can this dip be gluten-free?

Yes, if served with gluten-free tortilla chips and double-checked processed cheese, it can suit gluten-free diets.

→ Why is milk added to the cheese mixture?

Milk helps to smooth the cheese as it melts, creating a creamy and velvety texture.