Beef Queso Dip
This Cheesy Beef Queso Dip is creamy, rich, and packed with bold flavors. Made with melty cheese, seasoned ground beef, and spices, it’s the perfect dip for game nights, parties, or gatherings!
Ingredients
- 1 pound (450g) ground beef
- 1 tbsp olive oil (if needed)
- ½ tsp salt
- ½ tsp black pepper
- tsp chili powder
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 (10-ounce) can diced tomatoes with green chilies (e.g., Rotel)
- 1 (12-ounce) can evaporated milk (for extra creaminess)
- 1 pound (16 ounces) Velveeta cheese, cubed
- 1 cup shredded cheddar cheese (for extra cheesiness)
- ½ cup Monterey Jack cheese (optional, for a creamy texture)
- ¼ cup chopped fresh cilantro (optional, for garnish)
Instructions
- Cook the beef – In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon. Drain excess fat if needed.
- Season the beef – Stir in salt, black pepper, chili powder, cumin, smoked paprika, garlic powder, and onion powder. Cook for another 1-2 minutes.
- Add tomatoes – Pour in the diced tomatoes with green chilies (undrained). Stir well to combine.
- Melt the cheese – Reduce heat to low and add Velveeta, cheddar, and Monterey Jack cheese. Stir continuously until the cheese melts completely.
- Make it creamy – Pour in evaporated milk and stir to combine. Let it cook on low heat for 5 minutes, stirring occasionally.
- Serve immediately – Transfer the dip to a serving bowl or slow cooker to keep warm. Garnish with chopped cilantro (if using) and serve with tortilla chips!
Notes
- For extra spice, add ½ teaspoon cayenne pepper or a few dashes of hot sauce.
- Use freshly shredded cheese for better melting (pre-shredded cheese has anti-caking agents that can affect smoothness).
- Keep the dip warm in a slow cooker on the "warm" setting for parties.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat over low heat, adding a splash of milk to maintain creaminess.