Ingredients
Scale
- For the Beef Mixture:
- 1 tablespoon olive oil or vegetable oil
- 1 pound lean ground beef (85/15 or 90/10 recommended)
- 1 medium yellow onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 jalapeño, finely diced (seeds removed for less heat, optional)
- 1 packet (1 ounce) taco seasoning OR 1 tablespoon chili powder, 1 ½ teaspoons ground cumin, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon cayenne pepper (optional), ½ teaspoon dried oregano
- ½ cup beef broth or water
- For the Queso:
- 16 ounces (1 pound) processed cheese, like Velveeta, cut into 1-inch cubes (essential for smooth melting)
- 8 ounces (1 cup) sharp cheddar cheese, freshly shredded (don’t use pre-shredded, it has anti-caking agents that affect melting)
- 4 ounces (½ cup) Monterey Jack cheese, freshly shredded (optional, for extra creaminess)
- 1 can (10 ounces) diced tomatoes with green chilies (like Ro*Tel), undrained
- ½ cup evaporated milk (or whole milk/heavy cream, evaporated milk offers superior creaminess without curdling)
- 2 tablespoons chopped fresh cilantro, plus more for garnish
- Optional garnishes: Sliced green onions, a dollop of sour cream, extra jalapeño slices, pico de gallo.
Instructions
- Brown the Beef: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain off any excess grease.
- Sauté Aromatics: Add the chopped onion to the skillet with the beef. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Add the minced garlic and diced jalapeño (if using) and cook for another 1-2 minutes until fragrant.
- Season the Beef: Stir in the taco seasoning packet (or your homemade spice blend). Cook for 1 minute more, stirring constantly, to toast the spices. Pour in the beef broth or water, scraping up any browned bits from tweaking the bottom of the pan. Bring to a simmer and cook until the liquid has mostly reduced, about 3-5 minutes. Set the beef mixture aside.
- Start the Queso Base: In a medium saucepan or back in the Dutch oven (if you transferred the beef), combine the cubed processed cheese (Velveeta), shredded cheddar cheese, shredded Monterey Jack cheese (if using), undrained diced tomatoes with green chilies, and evaporated milk.
- Melt the Cheese: Cook over low to medium-low heat, stirring frequently and gently, until the cheeses are completely melted and the mixture is smooth and creamy. It’s crucial to use low heat and stir often to prevent the cheese from scorching or becoming grainy. This may take 10-15 minutes.
- Combine and Finish: Once the cheese sauce is smooth, stir in the cooked beef mixture. Continue to cook on low heat for another 5-10 minutes, allowing the flavors to meld together. Stir in the 2 tablespoons of chopped fresh cilantro.
- Serve Hot: Taste and adjust seasoning if necessary (you might want a pinch more salt or a dash of hot sauce). Transfer the Beef Con Queso dip to a serving bowl. If you have a small slow cooker or a fondue pot, it’s perfect for keeping the dip warm throughout your event. Garnish with additional fresh cilantro, sliced green onions, or any other desired toppings. Serve immediately with tortilla chips, Fritos, vegetable sticks, or warm tortillas.
Nutrition
- Serving Size: One Normal Portion
- Calories: 350-450