Queso Dip with Ground Beef

The Super Bowl party was already in full swing when I walked in with my slow cooker, and honestly, I'd spent half the afternoon obsessively stirring this dip on my stove, convinced it was going to separate into a greasy mess. My cousin Maria took one skeptical bite, then literally grabbed a chip out of my hand to get more before the bowl even hit the table. Now it's the only thing anyone actually asks me to bring.

I learned the hard way that queso needs constant, gentle attention after I tried rushing it at a friends gathering and ended up with a weirdly grainy, separated disaster. Now I treat it like a sauce, lowering the heat and stirring slowly until everything melds together into that silky, pourable magic.

Ingredients

• 1/2 lb ground beef: The 80/20 ratio gives you enough fat to keep everything rich and silky without making the dip feel greasy or heavy
• 1 small onion: Finely diced so it practically melts into the cheese instead of creating awkward chunky bites
• 1/2 red bell pepper: Adds a subtle sweetness that balances all that savory richness perfectly
• 1/2 green bell pepper: Brings a fresh, slightly grassy note that cuts through the heavy cheese
• 1 jalapeño: Seed it for mild background warmth or leave those white membranes in if your crowd actually likes heat
• 2 cloves garlic: Minced fresh because jarred garlic never quite develops that mellow depth when cooked down
• 12 oz processed cheese: I know, I know, but nothing else melts into that impossibly smooth, dippable consistency we all secretly crave
• 1 cup whole milk: Essential for getting the right consistency, and skim milk just makes it thin and sad
• 1/2 cup sour cream: Adds a gentle tang that keeps all that cheese from feeling one dimensional
• 1 can diced tomatoes with green chilies: Drain them thoroughly so you get those pops of flavor without watering down the dip
• 1 tsp ground cumin: That earthy, smoky backbone that makes it taste like it came from a restaurant
• 1/2 tsp smoked paprika: Deepens the color and adds this subtle campfire note everyone notices but cant quite place
• 1/2 tsp chili powder: Rounds everything out with mild warmth without overpowering the other spices
• Salt and pepper: Taste at the end because the cheese and canned tomatoes already bring plenty of salt

Instructions

Brown the beef properly:

Cook the ground beef in a large skillet over medium heat, breaking it up with your spoon and letting it develop some nice color before draining any excess fat that pools.

Soften your aromatics:

Add the onion, both bell peppers, jalapeño if you're using it, and garlic to the pan, cooking for about 5 minutes until everything's fragrant and the onions turn translucent.

Wake up the spices:

Stir in the cumin, smoked paprika, chili powder, salt, and pepper, letting them cook for just a minute so they bloom and release all those oils.

Make it saucy:

Lower the heat and gradually add the cubed cheese and milk, stirring gently and patiently until the cheese melts completely into smooth, velvety perfection.

Add the finishing touches:

Mix in the drained tomatoes with green chilies and sour cream, stirring until everything's heated through and you have that gorgeous, dippable consistency.

Taste and adjust:

Grab a clean chip and test it, adding more salt or spices if needed, then transfer to a serving bowl or keep it warm in a small slow cooker.

Garnish and serve:

Top with chopped cilantro, sliced green onions, or extra diced tomatoes if you're feeling fancy, and serve hot with plenty of tortilla chips.

Pin it

Last Thanksgiving, my aunt accidentally left this on the warm setting for three hours and it actually developed this incredible, concentrated flavor that everyone kept asking about. Now I make it ahead on purpose and let it meld together in the slow cooker.

Make It Your Own

Swap ground beef for chorizo if you want to punch up the spice level, or use ground turkey for something lighter. I've even made a killer vegetarian version with black beans and corn when my sister brings her vegan friends over.

Serving Strategy

Keep the dip warm in a small slow cooker on the lowest setting so it stays perfectly pourable throughout the party. Set out a mix of tortilla chips, sturdy veggies like bell pepper strips, and maybe some warm soft tacos if you want to go all out.

Reheating Rescue

Leftovers reheat beautifully over low heat with a splash of milk to loosen it back up. The microwave works in a pinch, but stir every 30 seconds to prevent that weird oil separation.

• Never reheat on high or you will end up with a separated, greasy disappointment
• Store in an airtight container for up to 4 days
• Freeze individual portions if you somehow have leftovers, though that rarely happens at my house

Pin it

There's something about watching everyone crowd around the dip bowl, chips in hand, that makes all the stirring and temperature monitoring completely worth it. Hope it becomes your crowd pleaser too.

Recipe FAQs

→ Can I make this dip spicier?

Yes, keep the jalapeño seeds or add a pinch of cayenne powder for extra heat without altering the creamy texture.

→ What can I substitute for ground beef?

Ground turkey works well as a lean alternative, or omit meat completely and add black beans for a vegetarian twist.

→ How should I reheat leftovers?

Reheat gently over low heat, stirring occasionally. Adding a splash of milk helps maintain the creamy consistency.

→ What sides pair best with this creamy dip?

Tortilla chips, fresh vegetable sticks, or warm bread slices complement the dip’s rich flavors perfectly.

→ Is this dip gluten-free?

Yes, as long as the cheese and canned tomatoes are certified gluten-free, this dip is safe for gluten-sensitive diets.