Beef Queso Dip with Chips (Printable)

A creamy blend of cheese, seasoned beef, peppers, and tomatoes served 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 - ½ teaspoon chili powder
10 - ½ teaspoon salt
11 - ¼ 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

# How To Make It:

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, approximately 5–6 minutes. Drain excess fat if necessary.
02 - Add onion, green bell pepper, jalapeño, and garlic to the skillet. Cook 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 completely 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 achieves creamy consistency.
07 - Transfer queso dip to serving bowl and garnish with additional cilantro. Serve immediately with tortilla chips.

# Tips from dashanddishes:

01 -
  • The combination of processed cheese and sharp cheddar creates the perfect velvety texture that coats every chip
  • Ground beef transforms this from ordinary queso into a hearty appetizer that actually satisfies hungry guests
  • It comes together in under 40 minutes but tastes like it simmered all afternoon
02 -
  • Never add cold milk to hot cheese or it will seize up into a clumpy mess
  • Processed cheese is not negotiable here because real cheddar alone becomes grainy and oily
  • Keep the heat on low once you start melting the cheese to prevent separation
03 -
  • Grate your own cheddar from a block because pre-shredded cheese contains anti-caking agents that prevent smooth melting
  • If the dip becomes too thick while sitting, stir in warm milk one tablespoon at a time until it reaches the right consistency again

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