Beef Queso Dip Tortilla Chips (Printable View)
Savory blend of ground beef, melted cheese, and spices served with crunchy tortilla chips.
# What You’ll Need:
→ Meats
01 - ½ lb ground beef
→ Vegetables
02 - 1 small onion, finely diced
03 - 1 small jalapeño, seeded and finely chopped
04 - 2 cloves garlic, minced
05 - 1 medium tomato, diced
→ Spices
06 - 1 tsp chili powder
07 - ½ tsp ground cumin
08 - ½ tsp smoked paprika
09 - ½ tsp kosher salt
10 - ¼ tsp black pepper
→ Dairy
11 - 8 oz processed cheese, cubed
12 - 1 cup shredded cheddar cheese
13 - ½ cup whole milk
→ Pantry
14 - 1 tbsp olive oil
15 - 1 tbsp cornstarch
→ To Serve
16 - 7 oz tortilla chips
17 - 2 tbsp fresh cilantro, chopped
18 - 1 small lime, cut into wedges
# Cooking Steps:
01 - Heat olive oil in a large skillet over medium heat. Add diced onion and jalapeño; sauté for 2–3 minutes until softened.
02 - Add ground beef, breaking it up with a spoon. Cook until browned and no longer pink, about 5 minutes. Drain excess fat if necessary.
03 - Stir in garlic, chili powder, cumin, smoked paprika, salt, and black pepper; cook for 1 minute until fragrant.
04 - Add diced tomato and cook for 2–3 minutes, allowing juices to release and reduce slightly.
05 - Lower the heat to medium-low. Add cubed processed cheese, shredded cheddar, and milk. Stir continuously until the cheese is melted and the mixture is smooth, about 5 minutes.
06 - If the dip is too thin, dissolve cornstarch in 2 tbsp cold water, then stir into the dip and cook for 1–2 minutes until thickened.
07 - Transfer the queso dip to a serving bowl. Top with chopped cilantro, if desired. Serve immediately with tortilla chips and lime wedges on the side.
# Expert Tips:
01 -
- The combination of two cheeses creates that impossible to replicate restaurant style creaminess that never separates or gets grainy
- Ground beef turns what could be a basic cheese dip into something substantial enough to call dinner
- This comes together in 35 minutes flat, but tastes like it simmered all afternoon
02 -
- Processed cheese is not negotiable here, I tried making this with all real cheese once and ended up with a separated, oily mess that nobody would touch
- Keep the heat at medium low once you add the dairy, because high heat makes cheese seize up into a rubbery texture you cannot fix
- Stir constantly while melting, or you will get a scorched layer on the bottom that ruins the whole batch with a burnt taste
03 -
- Grate your own cheddar instead of buying pre shredded cheese, which has anti caking agents that prevent smooth melting
- Room temperature ingredients melt together faster and more evenly, so take everything out about 20 minutes before you start cooking