Touchdown Spicy Beef Queso (Printable Version)
Creamy, spicy beef and cheese blend with zesty tomatoes, ideal for game day or festive occasions.
# What You Need:
→ Beef Mixture
01 - 1 lb ground beef
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 jalapeño, seeded and finely chopped
05 - 1 tsp chili powder
06 - 1/2 tsp ground cumin
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Cheese Sauce
10 - 16 oz processed cheese, cubed
11 - 1 cup whole milk
12 - 1 cup shredded sharp cheddar cheese
13 - 1 can (10 oz) diced tomatoes with green chilies, undrained
14 - 1/4 cup sour cream
15 - 1/4 tsp cayenne pepper
→ Garnishes
16 - 2 tbsp chopped fresh cilantro
17 - 2 green onions, thinly sliced
18 - Tortilla chips, for serving
# How to Make It:
01 - Cook the ground beef in a large skillet over medium heat until browned, about 5 minutes. Drain excess fat if needed.
02 - Add onion, garlic, and jalapeño to the skillet. Sauté until softened, about 3 minutes.
03 - Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant. Remove from heat and set aside.
04 - Combine processed cheese, milk, and cheddar cheese in a large saucepan over medium-low heat. Stir frequently until melted and smooth.
05 - Add the diced tomatoes with green chilies and their juices along with cayenne pepper to the cheese sauce. Stir well.
06 - Fold in the cooked beef mixture. Simmer gently for 3 to 5 minutes, stirring occasionally, until heated through.
07 - Remove from heat and stir in sour cream until well blended.
08 - Transfer to a serving bowl or slow cooker to keep warm. Garnish with cilantro and green onions if desired. Serve hot with tortilla chips.
# Expert Advice:
01 -
- Its the dip that disappears first at every party, every single time
- The beef mixture gets deeply savory while the cheese stays impossibly smooth
02 -
- High heat makes cheese separate and turn grainy, so keep it gentle and low
- The sour cream must be stirred in after removing from heat or it will break
03 -
- Use an immersion blender before adding beef if you want restaurant smoothness
- Cubing the cheese first helps it melt evenly without lumps