Beef Queso Dip

Beef Queso Dip - An incredibly velvety, meaty queso dip that is completely irresistible, and you can make it in just 15 minutes!

An incredibly velvety, meaty queso dip that is completely irresistible – and you can make it in just 15 minutes!

Beef Queso Dip - An incredibly velvety, meaty queso dip that is completely irresistible, and you can make it in just 15 minutes!

I hope you’re not getting sick of all these game day recipes because I have yet another crowd-pleasing appetizer to share with you all. It’s inspired by the beef enchilada dip I made a couple weeks ago except this one is loaded with even more cheesy, velvety goodness.

Beef Queso Dip - An incredibly velvety, meaty queso dip that is completely irresistible, and you can make it in just 15 minutes!

Beef Queso Dip - An incredibly velvety, meaty queso dip that is completely irresistible, and you can make it in just 15 minutes!

Beef Queso Dip - An incredibly velvety, meaty queso dip that is completely irresistible, and you can make it in just 15 minutes!

Beef Queso Dip - An incredibly velvety, meaty queso dip that is completely irresistible, and you can make it in just 15 minutes!

Beef Queso Dip - An incredibly velvety, meaty queso dip that is completely irresistible, and you can make it in just 15 minutes!

With some leftover ground beef, a block of velveeta cheese and some handful pantry ingredients, this dip comes together so quickly in one skillet in just 15 minutes. How easy is that? Just be sure to have an extra bag of tortilla chips ready to go because this dip will be disappearing very quickly among your guests!

Beef Queso Dip - An incredibly velvety, meaty queso dip that is completely irresistible, and you can make it in just 15 minutes!

Beef Queso Dip

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Yield 6 servings

Beef Queso Dip

An incredibly velvety, meaty queso dip that is completely irresistible - and you can make it in just 15 minutes!

Ingredients

  • 1 tablespoon olive oil
  • 8 ounces ground beef
  • 1 teaspoon Emeril's Essence Creole Seasoning
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 8 ounces VELVEETA®, cubed
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup canned diced tomatoes
  • 1/4 cup canned chopped green chiles
  • 1/4 cup salsa verde
  • 2 tablespoons chopped fresh cilantro leaves

Instructions

  • Heat olive oil in a saucepan over medium high heat. Add ground beef, Emeril's Essence, chili powder, cumin, salt and pepper, to taste. Cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and transfer to a plate.
  • Add VELVEETA® to the saucepan, stirring until melted. Stir in Monterey Jack cheese, diced tomatoes, green chiles and salsa verde until well combined. Stir in ground beef and cilantro until heated through, about 1-2 minutes.
  • Serve immediately.

Notes

To reheat, place in microwave and stir in 30-second intervals. Add milk as necessary until desired consistency is reached.

http://damndelicious.net/2013/11/04/beef-queso-dip/

Beef Queso Dip - An incredibly velvety, meaty queso dip that is completely irresistible, and you can make it in just 15 minutes!



Comments

  1. Alison says

    Do you drain the canned diced tomatoes and chilis before adding them? Or should you ad some of the canning liquid too? This looks soooo good!!

  2. Minnie says

    I had a question for you. I notice sometimes you used canned green chiles and other times you use fresh jalapeños. Is there a particular reason why you chose one over the other? Is it based on the recipes at all?

    • Chungah says

      Yes, there is a particular reason why I choose one over the other – it depends on each recipe specifically and what is easiest/most flavorful to use for each particular dish.

  3. Gina says

    This looks so yummy! I have a football draft party tomorrow. Could this be made in a crock pot? I’d like to have it be warm/hot when served and don’t want to fuss with reheating.
    Thanks!

    • Chungah says

      The football draft party sounds like so much fun! As for the crockpot warming method – I actually can’t answer this with certainty as I have never tried it myself. I recommend using your best judgement for reheating/serving.

  4. Maggie says

    I made this for my family’s Christmas Eve party and it was a hit! I should have doubled the recipe because everyone ate it up so fast. A few people mentioned the fresh cilantro really made it good. We also made it the next day for our smaller family get-together and did half ground beef, half sausage. Also good. Definitely saving this recipe!

  5. Tanisha says

    I would like to make this for about 30 people, is it possible for you to give me the recipe for that.

    • Chungah says

      Tanisha, this recipe yields about 6 servings so you can multiple everything by 5 to serve 30.

        • Chungah says

          That’s exactly right – if you want to serve 30, then it’s best to see how much a recipe yields and to multiple from there. Now logistically, it may not work to multiple a recipe by 5 times – it may make more sense to create the recipe in 2 big batches. But without further recipe testing, I cannot say with certainty. Please use your best judgment.

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