This one-skillet queso dip combines pepper jack, Colby Jack, and cream cheese with seasoned ground beef and diced green chiles, baked until bubbly and served warm with crispy homemade fried tortilla chips.
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In a large cast iron skillet, add the block of pepper jack cheese, can of diced tomatoes with green chiles, block of Colby Jack cheese (breaking if needed), and block of cream cheese (broken into pieces).
Add the can of diced green chiles to the skillet.
In a separate bowl, combine the cooked ground beef with the taco seasoning packet and mix until the beef is evenly coated.
Spread the seasoned ground beef over the ingredients in the skillet.
Bake in a preheated oven at 350°F until the cheeses are fully melted and bubbly, about 20-25 minutes.
While the dip bakes, prepare the tortilla chips. Stack the corn tortillas and cut them into triangles.
Heat vegetable oil in a large, deep pan to 350°F.
Carefully add the tortilla triangles to the hot oil and fry in batches until golden brown and crispy, flipping as needed.
Remove the fried chips with tongs and let them drain on a paper towel-lined plate. Sprinkle with salt while they are still hot.
Carefully remove the hot skillet from the oven.
Stir all the melted ingredients together with a spatula until the dip is smooth, creamy, and fully combined.
Serve the hot queso dip immediately with the homemade tortilla chips.
Store leftover queso dip in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet or oven at 325°F until warm. Homemade tortilla chips stay crisp in an airtight container for 2–3 days.
skillet (10–12 inch cast iron or oven-safe) · deep frying pan or Dutch oven · deep-fry or instant-read thermometer · paper towels · slotted spoon or spider strainer
Yes. Prepare the dip mixture in the skillet, cover, and refrigerate up to 24 hours. Bake from cold, adding 5–10 minutes to cooking time until heated through and melted.
Transfer the finished dip to a slow cooker on low heat, or keep it in the skillet on a warm trivet. Stir occasionally to prevent a skin from forming on top.
Yes, store-bought tortilla chips work perfectly and save time. Homemade chips offer fresher flavor and crispness but are optional.
Use a mix of melting cheeses like pepper jack and Colby Jack with cream cheese for stability. Bake at moderate heat (around 350°F) and avoid extremely high temperatures.
Yes. Ground turkey, shredded chicken, or crumbled chorizo work well. Cook and season with taco seasoning the same way.
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