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.
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
Ingredients
- 1 tablespoon olive oil
- 8 ounces ground beef
- 1 teaspoon Emeril's Essence Creole Seasoning
- ½ teaspoon chili powder
- ½ teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- 8 ounces VELVEETA®, cubed
- ½ cup shredded Monterey Jack cheese
- ½ cup canned diced tomatoes
- ¼ cup canned chopped green chiles
- ¼ 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
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Exactly how spicy is this queso? I’m planning to make it this weekend. I’ll be surrounded by spice heads (heat nuts?) who wouldn’t care, but, my spice tolerance is medium at best and I’d love to indulge also.
I would say it packs a little bit of heat – probably ranks around a 2 out of 10 on the spice scale. Hope that helps!
I LOVE this recipe. Any suggestions you can give on keeping it warm for a 4th of July celebration? Thanks!
You can try using a crockpot.
Hello, I would like to make this for tomorrows gathering and was wondering if it can be made the night before and reheated to save time? If it’s made the night before, will it be difficult (harden as cheese normally does) to reheat and serve the next day?
Yes, but you can always add a little bit of milk to thin it out as needed.
I would like to get some recipes.
Nicely done. I love the addition of real jack cheese. But it is a bit more thicker than I expected. Any ideas to thin it out?
Milk would be a great addition to thin it out as needed until the desired consistency is reached.
I would thin it out with beer or ale
I had to double the recipe. NOTHING left over to reheat. oMG!
And the velveeta, any alternatives? Thanks again 🙂
Unfortunately, without further recipe testing, I cannot advise appropriate substitutes that will not alter the overall taste/texture of the dish. Using a substitution(s) may also result in a mediocre outcome but if substitutions must be made, please use your best judgment.
Hi, i live in Asia. Could the ccreole seasoning and salsa verde be removed/replaced with other ingredients? Thanks!
I did not mean to say beef; I meant queso and it is delicious!!!!! Thank You!////Connie
My grandson, Mason, and my husband, Steve, could not get enough of this beef. Thanks again!
I would like to make this for about 30 people, is it possible for you to give me the recipe for that.
Tanisha, this recipe yields about 6 servings so you can multiple everything by 5 to serve 30.
okay thanks so much. BTW so are you saying use the same measurements but 5 times?
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.
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!
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!
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.
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?
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.
What could you replace the tomatoes with. I’m allergic to tomatoes. Could I use tomitioes
There really is no good substitute as it provides liquid and texture for the dip.
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This looks so amazing! I wish I could find a good substitute for Velveeta in England! Any ideas?
could you use taco seasoning instead of Emerils E. ??
You can but the flavors of the dish can significantly change.
Holy heck, that looks amazing! This is happening at our next party….
This dip is mouthwatering, I have a feeling it won’t last too long in my house 😉