Beef Queso Dip Tortilla Chips (Printable)

Rich cheese dip with seasoned beef, peppers, and tomatoes paired with crunchy tortilla chips.

# What You'll Need:

→ Beef Queso Dip

01 - 1 pound ground beef
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely chopped
04 - 1 small green bell pepper, diced
05 - 2 cloves garlic, minced
06 - 1 jalapeño, seeded and finely chopped
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon chili powder
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1 can (10 ounces) diced tomatoes with green chilies, drained
13 - 12 ounces processed cheese, cubed
14 - 1 cup whole milk
15 - 1 cup shredded cheddar cheese
16 - 2 tablespoons fresh cilantro, chopped

→ Serving

17 - 8 ounces tortilla chips

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking apart with a spoon, until browned and cooked through, about 5 to 6 minutes. Drain excess fat if needed.
02 - Add onion, green bell pepper, jalapeño, and garlic to the skillet. Sauté until vegetables are softened, about 4 minutes.
03 - Stir in cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Add diced tomatoes with green chilies. Stir to combine and cook for 2 minutes.
05 - Reduce heat to low. Add processed cheese cubes and milk, stirring constantly until cheese is melted and mixture is smooth, about 5 to 7 minutes.
06 - Stir in shredded cheddar cheese and chopped cilantro. Mix until cheese is fully melted and dip is creamy and uniform.
07 - Transfer queso dip to a serving bowl and garnish with extra cilantro. Serve immediately with tortilla chips.

# Expert Advice:

01 -
  • The processed cheese base creates that impossibly smooth velvety texture restaurant queso is famous for
  • Ground beef transforms this from a simple cheese dip into a hearty appetizer that satisfies actual hunger
  • It stays creamy for hours in a slow cooker which means you are not stuck babysitting the stove
02 -
  • The dip will thicken as it cools, so keep it warm in a slow cooker on low setting for parties
  • Draining the diced tomatoes is crucial, otherwise your dip becomes too thin and separates
  • Stir constantly when melting the cheese or it will stick to the bottom and scorch
03 -
  • Grate your own cheddar cheese from a block instead of buying pre shredded, the anti caking coating in bagged cheese can make your dip grainy
  • If the dip gets too thick, stir in warm milk one tablespoon at a time until you reach the right consistency

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