Queso Dip with Ground Beef

The first time I made this queso dip was for a last-minute Super Bowl gathering when a friend cancelled bringing appetizers. Everyone crowded around the stove, dipping chips directly into the skillet, and it disappeared before the game even started. Now it's my go-to whenever I need something that feels indulgent but comes together faster than ordering delivery.

Last fall my neighbor smelled this cooking through our shared kitchen vent and showed up at my door with a bag of chips, pretending she just happened to be stopping by. We ended up eating the entire batch standing at the counter while her kids played in the other room. Sometimes the best meals happen when you least expect them.

Ingredients

• Ground beef (80/20 preferred): The extra fat keeps the dip silky and prevents that grainy texture you get with leaner meat
• Yellow onion: Finely diced so it nearly disappears into the cheese, providing sweetness without chunky texture
• Red and green bell peppers: These add color and natural sweetness that cuts through the heavy dairy
• Jalapeño peppers: Deseeded for mild heat that builds slowly rather than hitting you all at once
• Garlic: Fresh minced garlic is essential here since the dip needs that aromatic backbone
• Ground cumin: This is what gives it that authentic Tex-Mex flavor profile everyone recognizes
• Chili powder: Provides depth and that familiar reddish-orange hue we all expect from queso
• Smoked paprika: Adds a subtle smokiness that mimics the flavor of dips cooked over restaurant flames
• Sharp cheddar cheese: The sharpness cuts through the creaminess and provides the main cheese flavor
• Monterey Jack: Melts beautifully and creates that smooth, stringy texture we all love
• Cream cheese: The secret ingredient that keeps everything emulsified and prevents separation
• Whole milk: Helps thin the cream cheese enough to create a dippable consistency
• Fresh cilantro, tomato, and green onions: These add brightness and color that makes the dip look as good as it tastes

Instructions

Brown the beef:

Cook the ground beef in a large skillet over medium-high heat, breaking it apart with your spoon until it's no longer pink, about 5 to 7 minutes. Drain any excess fat if there's more than a tablespoon in the pan.

Soften the vegetables:

Add the onion, bell peppers, and jalapeño to the same skillet with the beef. Cook for 3 to 4 minutes until the vegetables are fragrant and starting to soften.

Add the spices:

Stir in the garlic and all the spices, cooking for just 1 minute until they're fragrant but not burned.

Create the base:

Reduce the heat to medium-low and add the cream cheese cubes and milk. Stir constantly until the cream cheese melts completely and the mixture is smooth.

Melt in the cheeses:

Gradually add the shredded cheddar and Monterey Jack, a handful at a time, stirring until each addition melts before adding more.

Keep it warm:

Transfer to a slow cooker set to warm or keep over the lowest heat setting to maintain that perfect dipping consistency.

Garnish and serve:

Top with cilantro, diced tomato, and green onions if you want it to look as good as it tastes.

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This dip became a Sunday tradition during football season at our house. My husband started requesting it every weekend, and now the smell of cumin and melting cheese feels like the official start of fall. There's something about standing around a warm skillet with friends that turns simple ingredients into a memory.

Make-Ahead Magic

You can prepare everything through step 3 up to two days in advance, then refrigerate the beef and vegetable mixture. When you're ready to serve, reheat it gently and proceed with adding the dairy. The flavors actually meld and deepen overnight, so this is one of those rare recipes that tastes even better the next day.

Serving Suggestions

Tortilla chips are the classic vessel for a reason, but I've discovered that sturdy potato chips, pretzel crackers, and even bell pepper boats work beautifully. For a lighter approach, serve it alongside raw vegetables or use it as a sauce over baked potatoes. The leftovers also make incredible quesadillas or nachos the next day.

Perfecting Your Qeso

The most common mistake is overheating the cheese, which causes it to separate into oil and rubbery bits. Keep the heat at medium-low once you start adding dairy, and be patient during the melting process. If your dip does start to separate, whisk in a splash of cold milk and it should come back together.

• Room temperature ingredients blend more smoothly than cold ones straight from the refrigerator
• A splash of lime juice right before serving brightens all the rich flavors
• If the dip thickens too much, add warm milk one tablespoon at a time until it reaches your desired consistency

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There's nothing quite like gathering friends around a warm skillet of bubbling queso, dipping chips and talking long after the food is gone. This recipe always finds a way to turn a regular evening into something special.

Recipe FAQs

→ Can I substitute the ground beef with other proteins?

Yes, you can use ground turkey or chicken as lighter alternatives without sacrificing flavor.

→ How can I adjust the heat level in this dish?

Leave the jalapeño seeds in for more spice, or add a pinch of cayenne pepper to increase the heat.

→ What cheeses are best for melting in this mix?

Sharp cheddar and Monterey Jack cheeses melt smoothly and provide a creamy texture and rich flavor.

→ Is it possible to prepare this dish in advance?

Yes, refrigerate it after cooking and gently reheat with a splash of milk to restore the creamy consistency.

→ What are some suitable accompaniments for serving?

Serve warm with tortilla chips, pita chips, or fresh vegetable sticks for dipping.