Queso Dip with Ground Beef (Printable)
Creamy blend of ground beef, sharp cheeses, and sweet peppers ready in under 40 minutes.
# What You'll Need:
→ Meats
01 - 1 lb ground beef (80/20 preferred)
→ Vegetables
02 - 1 small yellow onion, finely diced
03 - 1 red bell pepper, finely diced
04 - 1 green bell pepper, finely diced
05 - 2 cloves garlic, minced
06 - 1–2 jalapeño peppers, deseeded and finely chopped (optional)
→ Spices
07 - 1 tsp ground cumin
08 - 1 tsp chili powder
09 - ½ tsp smoked paprika
10 - ½ tsp salt, or to taste
11 - ¼ tsp black pepper
→ Dairy
12 - 2 cups shredded sharp cheddar cheese
13 - 1 cup shredded Monterey Jack cheese
14 - 8 oz cream cheese, cubed and softened
15 - 1 cup whole milk
→ Garnish (optional)
16 - 2 tbsp chopped fresh cilantro
17 - 1 small tomato, diced
18 - Sliced green onions
# Directions:
01 - In a large skillet over medium-high heat, add the ground beef. Cook, breaking it up, until browned and cooked through, about 5–7 minutes. Drain excess fat if necessary.
02 - Add the diced onion, red and green bell peppers, and jalapeño. Sauté for 3–4 minutes, until vegetables are softened.
03 - Stir in the minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Reduce heat to medium-low. Add the cream cheese cubes and milk, stirring until the cream cheese is melted and mixture is smooth.
05 - Gradually add the shredded cheddar and Monterey Jack cheeses, stirring constantly until fully melted and the dip is creamy.
06 - Keep warm over low heat or transfer to a slow cooker set to warm.
07 - Garnish with cilantro, diced tomato, and green onions if desired. Serve hot with tortilla chips, sliced vegetables, or bread.
# Expert Tips:
01 -
- The combination of sharp cheddar and Monterey Jack creates that perfect restaurant-style pull you never get from processed cheese dips
- Ground beef turns a simple cheese dip into something substantial enough to be dinner on busy nights
- The sweetness from bell peppers balances the richness so you can keep eating it without getting overwhelmed
02 -
- Never use pre-shredded cheese because the anti-caking coating prevents proper melting and creates a grainy texture
- Let the cream cheese come to room temperature before adding it to avoid lumps that won't smooth out
- Always add shredded cheese gradually instead of all at once to prevent it from separating and becoming oily
03 -
- Grate your cheese from blocks for the smoothest, creamiest results possible
- Use a cast-iron skillet to keep everything warm at the table and add that rustic presentation factor