Warning: this Beef Queso Dip is dangerous. Like, you might accidentally eat half the skillet before your guests even show up kind of dangerous. CONSIDER YOURSELF WARNED. I can't be held accountable for anything past this sentence!
Table of Contents
Why I Love This Recipe
There are a lot of queso dips in the world but this Beef Queso Dip reigns supreme. It is cheesy and melty with the perfect spicy kick from jalapeños and poblano peppers, and then you get this extra hearty layer of perfectly seasoned beef tucked underneath. It is the ultimate party dip whether you are hosting game day, Taco Tuesday, or just need an excuse to live your best life with a big bowl of chips.
Ingredients & Substitutions
- Olive oil
- Ground beef
- Yellow onion
- Garlic cloves
- Kosher salt
- Freshly cracked black pepper
- Ground cumin (or sub for taco seasoning)
- Chili powder
- Chicken stock or low-sodium chicken broth
- Unsalted butter
- Poblano pepper
- Jalapeños
- Tomatillo salsa
- All-purpose flour
- Milk
- Monterey Jack cheese
- Pepper Jack cheese
- Pico de gallo
- Fresh cilantro
- Tortilla chips
How to Make
For the Beef
- Heat oil in a large skillet over high. Add the beef and cook, breaking up with a spoon, until browned on all sides for about 6–8 minutes. Transfer to a medium bowl and set aside.
- Reduce the heat to medium and add the onion, cook for 6–8 minutes, the last minute, add the garlic and stir to combine. Season with salt and pepper, cumin and chili powder and cook for 1 minute to toast the spices.
- Add the chicken stock and add beef back into the skillet. Bring to a simmer and cook until stock has completely evaporated, roughly 10 minutes. Remove from heat, taste and season with salt and pepper, leave it in the skillet and set aside.
For the Queso
- Melt the butter in a medium saucepan over medium heat. Cook onion, poblano, jalapeños, and garlic, for 8–10 minutes until soft.
- Stir in flour and cook until incorporated, about 1 minute.
- Whisk in milk and salsa and continue to cook until mixture comes to a boil and thickens, about 5 minutes. Reduce the heat to low, and add all the cheeses, stirring constantly, until the cheese is completely melted and queso is smooth. If it seems too thick or gloopy, stir in a tablespoon of milk at a time until smooth.
- Pour the hot queso over the skillet with the meat. Sprinkle the Beef Queso Dip with cilantro and pico de gallo. Serve immediately with chips.
Tips & Tricks
- Use freshly grated cheese when making this Beef Queso Dip. Pre-shredded cheese has anti-caking agents that can make your queso less smooth.
- If you want it extra spicy, leave some jalapeño seeds in. If you want it mild, be sure to remove them.
- If the Beef Queso Dip thickens too much while sitting out, just whisk in a splash of warm milk to loosen it up.
- Make the beef mixture a day ahead if you want to save time when guests come over.
- Serve it the Beef Queso Dip straight out of the skillet for casual vibes and minimal clean up.
FAQ's
How do I make this vegetarian?
Just skip the beef or use a plant-based ground meat substitute.
Is this spicy and can I make it less spicy?
It's subtle but use fewer jalapeños or substitute with a red bell pepper or a fresno pepper for a milder flavor.
How can I serve this other than with chips?
Try it drizzled over nachos, stuffed into burritos, or spooned onto baked potatoes.
Similar Recipes
Beef Queso Dip
The ultimate Beef Queso Dip loaded with seasoned beef, spicy queso, and tons of chips. Perfect for game day, parties, or any cheesy craving.
Ingredients
For the Beef
- 2 teaspoon olive oil
- ½ pound ground beef
- ½ yellow onion small dice
- 2 garlic cloves roughly chopped
- Kosher salt and freshly cracked pepper
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 cup chicken stock or low-sodium chicken broth
For the Queso
- 3 tablespoons unsalted butter
- ½ medium onion small dice
- 1 poblano pepper small dice
- 3 jalapeños finely chopped
- 2 garlic cloves roughly chopped
- ½ cup tomatillo salsa
- 2 tablespoons all-purpose flour
- 1.5 cups milk plus more as needed
- ½ pound Monterey Jack cheese grated
- ½ pound Pepper Jack cheese grated
- Pico de Gallo, Guacamole, sour cream, chopped chives, chopped cilantro, and chips for serving
Instructions
For the Beef
- Heat oil in a large skillet over high. Add the beef and cook, breaking up with a spoon, until browned on all sides for about 6–8 minutes. Transfer to a medium bowl and set aside.
- Reduce the heat to medium and add the onion, cook for 6–8 minutes, the last minute, add the garlic and stir to combine. Season with salt and pepper, cumin and chili powder and cook for 1 minute to toast the spices.
- Add the chicken stock and add beef back into the skillet. Bring to a simmer and cook until stock has completely evaporated, roughly 10 minutes. Remove from heat, taste and season with salt and pepper, leave it in the skillet and set aside.
For the Queso
- Melt the butter in a medium saucepan over medium heat. Cook onion, poblano, jalapeños, and garlic, for 8–10 minutes until soft.
- Stir in flour and cook until incorporated, about 1 minute.
- Whisk in milk and salsa and continue to cook until mixture comes to a boil and thickens, about 5 minutes. Reduce the heat to low, and add all the cheeses, stirring constantly, until the cheese is completely melted and queso is smooth. If it seems too thick or gloopy, stir in a tablespoon of milk at a time until smooth.
- Pour the hot queso over the skillet with the meat. Sprinkle with cilantro and pico de gallo. Serve immediately with chips.
Notes
Swap out the types of peppers, leave the seeds in or out, you do you and make this your absolute favorite Queso ever!
Nutrition Information
Calories: 316kcal | Carbohydrates: 7g | Protein: 18g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 426mg | Potassium: 277mg | Fiber: 1g | Sugar: 4g | Vitamin A: 730IU | Vitamin C: 16mg | Calcium: 404mg | Iron: 1mg
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The perfect party food!!
Super yummy but the yellow onion made the whole dish a bit sweet. Would make again with only the peppers on the queso!