Beef Queso Dip with Chips (Print View)

Creamy beef and cheese dip served warm alongside crispy tortilla chips for a savory snack.

# What You Need:

→ Beef

01 - 0.5 lb ground beef
02 - 0.5 tsp salt
03 - 0.25 tsp black pepper
04 - 0.5 tsp ground cumin
05 - 0.5 tsp chili powder

→ Vegetables

06 - 0.5 small onion, finely diced
07 - 1 small jalapeño, deseeded and finely chopped

→ Cheese Sauce

08 - 9 oz processed cheese, cubed
09 - 1 cup shredded cheddar cheese
10 - 0.5 cup whole milk
11 - 0.5 tsp smoked paprika
12 - 0.25 tsp garlic powder

→ Garnish & Chips

13 - 2 tbsp fresh cilantro, chopped
14 - 1 tomato, diced
15 - 7 oz tortilla chips

# How to Make It:

01 - Heat a large skillet over medium-high heat. Add ground beef and season with salt, black pepper, cumin, and chili powder. Cook while breaking up the meat until browned and cooked through, approximately 5–6 minutes. Drain excess fat if necessary.
02 - Add the finely diced onion and chopped jalapeño to the seasoned beef. Continue cooking for 2–3 minutes until vegetables are softened and fragrant.
03 - Reduce heat to low setting. Add processed cheese cubes, shredded cheddar cheese, and whole milk to the skillet. Stir continuously until all cheese is completely melted and the mixture achieves a smooth consistency, about 3–4 minutes.
04 - Incorporate smoked paprika and garlic powder into the cheese mixture. Continue stirring until spices are thoroughly distributed and the dip reaches a creamy, uniform texture.
05 - Taste the queso dip and modify seasoning as needed to achieve desired flavor profile.
06 - Transfer the finished dip to a serving bowl. Sprinkle chopped fresh cilantro and diced tomato over the top as garnish if preferred.
07 - Present the warm beef queso dip accompanied by tortilla chips for dipping while the cheese maintains optimal temperature and consistency.

# Expert Tips:

01 -
  • The beef seasoning creates layers of flavor that make every bite interesting
  • Processed cheese might feel nostalgic but it delivers that impossible silky smooth texture every single time
02 -
  • The cheese sauce will thicken as it cools, so err on the slightly thinner side when it's hot
  • If your dip breaks or gets grainy, whisk in a splash of cold milk and it usually comes back together beautifully
03 -
  • Cube your processed cheese before starting so it melts evenly instead of in one stubborn lump
  • Room temperature cheese melts faster and more smoothly than cold straight from the fridge

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