Spicy Beef Queso Dip
This spicy beef queso dip combines seasoned ground beef with a rich blend of pepper jack and sharp cheddar cheese in one pan, delivering a Tex-Mex appetizer that's creamy, spicy, and ready in under 20 minutes.
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This spicy beef queso dip combines seasoned ground beef with a rich blend of pepper jack and sharp cheddar cheese in one pan, delivering a Tex-Mex appetizer that's creamy, spicy, and ready in under 20 minutes.
Delivery in as fast as one hour.*
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Heat oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until fully browned.
Stir in the tomato paste and half of the spices (1 tsp paprika, 1/2 tsp chipotle powder, 1/2 tsp oregano, 1/4 tsp red pepper flakes). Season with salt and cook for 1 minute until fragrant.
Remove the cooked beef from the skillet and set aside on a plate. Reserve a few tablespoons of the beef for garnish later.
In the same skillet, add the diced onion and jalapeño. Sauté for 3-4 minutes until they begin to soften.
Add the minced garlic and the remaining half of the spices. Cook for another 30-60 seconds until the garlic is fragrant.
Stir in the can of diced tomatoes with green chiles. Cook for a few minutes until most of the liquid has evaporated.
Pour in the heavy cream and milk, stirring to combine. Bring the mixture to a gentle simmer.
Reduce the heat to low. Add the cubed pepper jack cheese and stir continuously until it begins to melt into the sauce.
Return the cooked ground beef (minus the reserved portion for garnish) to the skillet.
Gradually add most of the shredded sharp cheddar cheese, reserving a handful for the topping. Stir until the cheese is completely melted and the queso is smooth.
Top the queso with the reserved shredded cheddar and the reserved ground beef crumbles.
Place the skillet under your oven's broiler for 1-2 minutes, just until the cheese on top is melted and bubbly. Watch carefully to prevent burning.
Remove from the oven and garnish with fresh chopped parsley. Serve immediately with tortilla chips.
Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop over low heat, stirring occasionally, or in a microwave at 50% power with 30-second intervals.
large skillet or shallow saucepan · slow cooker or fondue pot (optional, for serving)
Yes. Brown the beef and prepare all ingredients up to 2 hours ahead, then combine and heat just before serving to keep the cheese at peak creaminess.
Moderately spicy from the jalapeño, paprika, and chipotle chili powder. Reduce or omit the red pepper flakes and chipotle powder if you prefer milder heat.
Transfer to a slow cooker on low heat or a fondue pot. This prevents the cheese from breaking or becoming grainy as guests dip.
Pepper jack and sharp cheddar create the best flavor and texture balance here. Monterey Jack works as a mild substitute, but avoid pre-shredded cheese with anti-caking agents—use block cheese and grate it fresh.
Warm flour or corn tortilla chips, crusty bread, or vegetable sticks like celery and bell peppers pair well with the spicy, cheesy beef.
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