Beef Queso Dip Tortilla Chips (Print)

Savory beef and cheesy dip served with crispy tortilla chips, perfect for gatherings and game days.

# What You Need:

→ Meats

01 - ½ lb 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 tsp chili powder
07 - ½ tsp ground cumin
08 - ½ tsp smoked paprika
09 - ½ tsp kosher salt
10 - ¼ tsp black pepper

→ Dairy

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

→ Pantry

14 - 1 tbsp olive oil
15 - 1 tbsp cornstarch

→ To Serve

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

# How to Make:

01 - Heat olive oil in a large skillet over medium heat. Add diced onion and jalapeño; sauté for 2–3 minutes until softened.
02 - Add ground beef, breaking it up with a 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.
04 - Add diced tomato and cook for 2–3 minutes, allowing juices to release and reduce slightly.
05 - Lower heat to medium-low. Add cubed processed cheese, shredded cheddar, and milk. Stir continuously until cheese is melted and mixture is smooth, about 5 minutes.
06 - If dip is too thin, dissolve cornstarch in 2 tbsp cold water, then stir into dip and cook for 1–2 minutes until thickened.
07 - Transfer queso dip to serving bowl. Top with chopped cilantro if desired. Serve immediately with tortilla chips and lime wedges.

# Expert Advice:

01 -
  • It comes together in 35 minutes but tastes like it simmered all afternoon
  • The processed cheese blend creates that silky smooth texture restaurants achieve
  • Ground beef makes it substantial enough to be dinner, not just a snack
02 -
  • Processed cheese is non-negotiable here, purely cheddar cheese will separate and become grainy when heated with milk
  • Keep the heat low once you add the cheese, high heat causes the cheese to break and become oily
  • Always add room temperature milk to hot cheese, cold milk can cause the cheese to seize up
03 -
  • Grate your own cheddar instead of buying pre-shredded, the anti-caking coating prevents smooth melting
  • Let the beef mixture cool slightly before adding cheese, overly hot meat can cause the cheese to break

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