Beef Queso Dip Tortilla Chips (Printable)

A creamy blend of seasoned beef and cheeses paired with crispy tortilla chips.

# What You Need:

→ Meats

01 - ½ pound ground beef

→ Vegetables

02 - 1 small onion, finely diced
03 - 1 small jalapeño, seeded and finely chopped
04 - 2 cloves garlic, minced
05 - 1 medium tomato, diced

→ Spices

06 - 1 teaspoon chili powder
07 - ½ teaspoon ground cumin
08 - ½ teaspoon smoked paprika
09 - ½ teaspoon kosher salt
10 - ¼ teaspoon black pepper

→ Dairy

11 - 8 ounces processed cheese, cubed
12 - 1 cup shredded cheddar cheese
13 - ½ cup whole milk

→ Pantry

14 - 1 tablespoon olive oil
15 - 1 tablespoon cornstarch

→ To Serve

16 - 7 ounces tortilla chips
17 - 2 tablespoons fresh cilantro, chopped
18 - 1 small lime, cut into wedges

# Steps:

01 - Heat olive oil in a large skillet over medium heat. Add diced onion and jalapeño; sauté for 2–3 minutes until softened and fragrant.
02 - Add ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 5 minutes. Drain excess fat if necessary.
03 - Stir in garlic, chili powder, cumin, smoked paprika, salt, and black pepper; cook for 1 minute until fragrant, stirring constantly to prevent burning.
04 - Add diced tomato and cook for 2–3 minutes, allowing juices to release and reduce slightly, creating a flavorful base.
05 - Lower heat to medium-low. Add cubed processed cheese, shredded cheddar, and milk. Stir continuously until completely melted and smooth, about 5 minutes.
06 - If dip is too thin, dissolve cornstarch in 2 tablespoons cold water, then stir into the dip and cook for 1–2 minutes until thickened to desired consistency.
07 - Transfer queso to a serving bowl. Top with chopped cilantro if desired. Serve immediately with tortilla chips and lime wedges on the side.

# Expert Advice:

01 -
  • The combination of processed cheese and sharp cheddar creates that impossible smooth texture you usually only find at Tex-Mex restaurants
  • Ground beef transforms it from a simple appetizer into something substantial enough to count as dinner
  • It comes together in 35 minutes but tastes like it simmered all afternoon
02 -
  • Once you add the cheese, keep the heat at medium-low or it will separate and turn into an oily mess that never quite comes back together
  • Stir constantly while melting the cheese because even 30 seconds of untouched heat can cause it to stick to the bottom
  • This dip thickens considerably as it sits, so plan to serve it immediately or thin it with a splash of warm milk when reheating
03 -
  • Grate your own cheddar from a block instead of buying pre-shredded cheese, which has anti-caking agents that can make the dip slightly grainy
  • If you want to make this ahead, cook everything through step 4 and refrigerate the beef mixture, then finish with the cheese just before serving

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