Beef Queso Dip Tortilla (Printable View)
Savory creamy blend of seasoned beef, cheese, and peppers alongside crispy tortilla chips.
# What You’ll Need:
→ For the Beef Queso Dip
01 - 1 lb ground beef
02 - 1 tbsp 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 tsp ground cumin
08 - 1 tsp smoked paprika
09 - ½ tsp chili powder
10 - ½ tsp salt
11 - ¼ tsp black pepper
12 - 1 (10 oz) can diced tomatoes with green chilies, drained
13 - 12 oz processed cheese, cubed
14 - 1 cup whole milk
15 - 1 cup shredded cheddar cheese
16 - 2 tbsp fresh cilantro, chopped
→ For Serving
17 - 8 oz tortilla chips
# Cooking Steps:
01 - Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5–6 minutes. Drain excess fat if needed.
02 - Add onion, green bell pepper, jalapeño, and garlic to the skillet. Sauté until vegetables are soft, 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 5–7 minutes.
06 - Stir in shredded cheddar cheese and chopped cilantro. Mix until cheese is fully melted and dip is creamy.
07 - Transfer queso dip to a serving bowl and garnish with extra cilantro. Serve immediately with tortilla chips.
# Expert Tips:
01 -
- This queso stays impossibly creamy for hours unlike those sad congealed dips
- The seasoned beef makes it substantial enough to count as dinner when nobody feels like cooking
02 -
- Processed cheese feels like cheating but it prevents that oily separation that ruins homemade queso
- Room temperature milk incorporates seamlessly while cold milk can cause the cheese to seize up into a weird clumpy mess
03 -
- Grating your own cheddar instead of buying the bagged stuff makes a massive difference in how smoothly it melts
- If the dip thickens too much, stir in warm milk one tablespoon at a time until it loosens back up