Beef Queso Dip Tortilla Chips

The first time I made this queso for a Super Bowl party, my friend Sarah literally hovered over the pot with a chip in hand, refusing to leave until it was ready. That's when I knew this wasn't just another appetizer recipe, it was the kind of dish that makes people gather around the stove instead of the actual party.

Last winter during a particularly brutal cold snap, my neighbor texted asking if I had any food to spare. I brought over a warm container of this queso with chips, and she texted back five minutes later saying her family had fought over the last bite. Sometimes the simplest comfort food is exactly what someone needs.

Ingredients

• Ground beef: I prefer 85/15 ratio here because the extra fat keeps everything rich, but drain it if you are watching grease
• Processed cheese: Do not skip this, Velveeta or similar brands contain emulsifiers that make restaurant style queso actually work
• Shredded cheddar: Sharp cheddar cuts through the mild processed cheese and adds real cheese flavor that people can actually taste
• Whole milk: Essential for getting the right consistency, skim milk will give you a weirdly thin dip that never quite comes together
• Onion and jalapeño: Finely dice these so they practically melt into the cheese instead of creating chunky obstacles
• Chili powder, cumin, smoked paprika: This trio gives you that Tex Mex seasoning blend that tastes like your favorite taco truck
• Tomato: Adds fresh acidity that cuts through all the rich dairy, plus little bursts of juiciness in every bite
• Cornstarch: Only needed if you accidentally added too much milk, but good to have as insurance

Instructions

Cook your aromatics first:

Heat olive oil in a large skillet over medium heat, add diced onion and jalapeño, and sauté for 2 to 3 minutes until they are softened and fragrant, which will build a flavor foundation that makes the whole dip taste deeper

Brown the beef properly:

Add ground beef to the skillet, breaking it up with a wooden spoon, and cook until browned with no pink remaining, about 5 minutes, then drain excess fat if there is more than a tablespoon pooling

Bloom your spices:

Stir in garlic, chili powder, cumin, smoked paprika, salt, and pepper, cooking for just 1 minute until you can smell them toasting, which unlocks their essential oils

Add tomato briefly:

Toss in diced tomato and cook for 2 to 3 minutes, letting the juices release and reduce slightly so you do not end up with watery queso later

Melt everything together:

Lower heat to medium low, add cubed processed cheese, shredded cheddar, and milk, stirring continuously until completely smooth and creamy, which takes about 5 minutes of constant attention

Adjust thickness if needed:

If the dip seems too thin for your liking, dissolve cornstarch in 2 tablespoons cold water and stir it in, cooking for 1 to 2 more minutes until it thickens up nicely

Serve it while it is hot:

Transfer to a serving bowl, top with fresh cilantro if you have it, and set out immediately with tortilla chips and lime wedges because this dip does not reheat well

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My brother in law still talks about the time he made this for his fantasy football draft and ended up with a cleaner bowl than his actual team record. Apparently the dip was the only winner that season.

Make It Your Own

Some nights I throw in a can of drained Rotel tomatoes instead of fresh tomato for extra texture and heat. Other times I crumble in cooked bacon because everything is better with bacon, even though it sounds excessive.

Serving Strategy

I have learned to put out smaller bowls and refill them frequently rather than one giant serving bowl that gets cold and congealed around the edges. People hover around a fresh bowl like it is a magnetic force field.

Transporting Like A Pro

When taking this to parties, I wrap the serving bowl in a thick towel and then place it in an insulated bag or cooler to keep it hot. Nothing sadder than arriving with lukewarm queso that has already started to set.

• Transfer queso to a slow cooker set on warm if serving over several hours
• Squeeze fresh lime juice right before serving to brighten everything up
• Have extra tortilla chips ready because people will absolutely eat more than you expect

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Watch how fast this disappears at your next gathering, and do not be surprised when people start asking for the recipe with cheese still on their chin.

Recipe FAQs

→ What cheeses work best in this dip?

Processed cheese like Velveeta melts smoothly, combined with shredded cheddar for sharpness, creating a creamy texture and rich flavor.

→ Can I adjust the spice level?

Yes, leaving some jalapeño seeds adds heat, or adding hot sauce provides extra spice suited to your taste.

→ Is there a way to make the dip thicker?

Mixing cornstarch with cold water and stirring it in during cooking helps thicken the dip without altering its flavor.

→ What can I substitute for ground beef?

Ground turkey or chicken are excellent alternatives to ground beef for a lighter protein option.

→ How should this dish be served?

Serve warm with crispy tortilla chips and lime wedges to balance the rich, cheesy base with fresh citrus notes.