Tex-Mex Queso Dip
A rich, creamy, and savory cheese dip loaded with seasoned ground beef, zesty tomatoes, and green chiles. This crowd-pleasing Tex-Mex classic is perfect for game day or any party, and comes together in under 30 minutes.
For 8 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Brown the Beef and Onion
- b.In a large saucepan or Dutch oven, cook the ground beef and diced onion over medium-high heat.
- c.Use a spoon to break up the meat as it cooks. Continue until the beef is fully browned and no pink remains, and the onion is soft and translucent, about 5-7 minutes.
- d.Tilt the pan and carefully spoon out and discard any excess grease.
- 2
Step 2
- a.Bloom Spices and Add Tomatoes
- b.Return the pan to medium heat. Stir in the chili powder, ground cumin, salt, and black pepper.
- c.Cook for 1 minute, stirring constantly, until the spices are fragrant. This step, called blooming, deepens their flavor.
- d.Pour in the entire can of diced tomatoes and green chiles (including the liquid). Stir well to combine with the beef mixture.
- 3
Step 3
- a.Melt the Cheese
- b.Reduce the heat to low. This is crucial to prevent the cheese from separating or scorching.
- c.Add the cubed processed cheese and the milk to the pan.
- d.Stir gently but frequently until the cheese is completely melted and the dip is smooth and creamy. This will take about 5-8 minutes. Do not allow the mixture to boil.
- 4
Step 4
- a.Garnish and Serve
- b.Once the queso is perfectly smooth, remove it from the heat.
- c.Stir in the chopped fresh cilantro.
- d.Transfer to a serving bowl and serve immediately with tortilla chips, fresh vegetables, or crackers.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the smoothest queso, processed cheese (like Velveeta) is non-negotiable. Natural cheeses contain oils that separate when melted this way, leading to a grainy or greasy texture.
- 2Patience is key when melting the cheese. Use low heat and stir often to ensure a creamy consistency without scorching the bottom.
- 3To keep the queso warm for a party, transfer it to a small slow cooker set to the 'Warm' setting. Stir occasionally.
- 4If the dip becomes too thick upon standing, stir in a tablespoon of milk at a time over low heat until it reaches your desired consistency.
- 5Don't skip draining the grease from the beef. This step is essential to prevent an oily final product.
- 6For a richer flavor, substitute the whole milk with an equal amount of evaporated milk.
Adapt it for your goals.
Spicy Chorizo Queso
Replace the ground beef with 225g of fresh Mexican chorizo (casings removed). Cook until done and proceed with the recipe. You may not need to drain any grease.
Vegetarian QuesoVegetarian Queso
Omit the ground beef. Sauté the onion in 1 tbsp of oil, then add 1/2 cup of black beans (rinsed) and 1/2 cup of corn kernels along with the tomatoes and chiles.
Queso BlancoQueso Blanco
Use 450g of white processed American cheese instead of yellow. Add 2-3 tablespoons of diced pickled jalapeños for a classic white queso flavor.
Extra SpicyExtra Spicy
Sauté one finely diced jalapeño or serrano pepper with the onion for an extra kick of heat.
Why this is on our healthy list.
Source of Protein
The ground beef provides a good source of complete protein, which is essential for muscle repair, growth, and overall body function.
Contains Lycopene
The cooked tomatoes in the dip are a source of lycopene, a powerful antioxidant that may help protect cells from damage.
Provides Calcium
Both the cheese and milk contribute calcium, a vital mineral for maintaining strong bones and teeth.
Frequently asked questions
A half-cup serving of this queso dip contains approximately 300-350 calories, primarily from the cheese and ground beef.