Beef Queso Dip Chips

The first time I made queso dip for a Super Bowl party, I ended up hovering over the stove the entire first quarter, paranoid it would seize up or separate while everyone pretended not to notice the host was missing from their own gathering. That slightly panicked experience taught me everything about getting the texture right before guests even arrive.

Last winter my friend Mara brought over a bag of those really good restaurant style tortilla chips and we sat at the counter with fresh warm queso, dipping straight from the pot while the rain hit the kitchen window. Some meals are just better when you skip the formal serving bowl entirely.

Ingredients

• 1 lb ground beef: I like 85/15 for enough fat to keep things flavorful but not so much that you are spooning off grease later
• 1 tbsp olive oil: Helps the beef brown nicely instead of steaming in its own moisture
• 1 small yellow onion: Finely chopped so it virtually disappears into the cheese
• 1 small green bell pepper: Adds little pockets of sweetness against all that richness
• 2 cloves garlic: Minced right before you add it so the flavor stays punchy
• 1 jalapeño: Seed it for mild heat or leave membranes in if you want to wake people up
• 1 tsp ground cumin: This is what makes it taste like Tex Mex instead of just beef and cheese
• 1 tsp smoked paprika: Gives a subtle smoky depth you cannot quite place
• 1/2 tsp chili powder: Mild warmth that builds as you eat
• 1/2 tsp salt: Processed cheese is salty so go easy here
• 1/4 tsp black pepper: Fresh ground makes a real difference
• 1 can diced tomatoes with green chilies: Drain them well or your dip turns into soup
• 12 oz processed cheese: Cube it small so it melts faster and more evenly
• 1 cup whole milk: Room temperature milk incorporates better than cold
• 1 cup shredded cheddar: Sharp cheddar cuts through the mild processed cheese
• 2 tbsp fresh cilantro: Plus more for garnish because it makes everything look finished
• 8 oz tortilla chips: Sturdy ones that will not snap under the weight of a heavy cheese load

Instructions

Brown the beef:

Heat olive oil in a large skillet over medium heat and add the ground beef, breaking it up with a spoon and letting it cook undisturbed for a minute or two between stirs so it actually develops some color. This takes about 5 to 6 minutes and you want to drain any excess fat before moving on.

Soften the aromatics:

Toss in the onion, green bell pepper, jalapeño if you are using it, and garlic, stirring occasionally for about 4 minutes until the vegetables are soft and fragrant. The onions should be translucent and the peppers tender.

Toast the spices:

Stir in the cumin, smoked paprika, chili powder, salt, and black pepper, cooking for just 1 minute until the spices bloom and become fragrant. This step wakes up all those dried spices.

Add the tomatoes:

Drain those diced tomatoes well and stir them into the beef mixture, letting everything cook together for 2 minutes so the flavors meld.

Melt the cheese base:

Reduce the heat to low before adding the cubed processed cheese and milk, stirring constantly and patiently until the cheese is completely melted and the mixture is smooth, about 5 to 7 minutes. If you rush this or keep the heat too high the cheese can separate.

Finish with cheddar and cilantro:

Stir in the shredded cheddar and chopped cilantro, mixing until the cheddar is fully melted and the dip is creamy throughout.

Serve it up:

Transfer everything to a serving bowl, sprinkle with extra cilantro, and get those chips ready immediately.

Save

My dad used to make this on Sunday afternoons when football was on and the smell would draw everyone into the kitchen hours before game time even started. Now whenever I catch that scent of cumin and melting cheese I am instantly back in that house.

Make Ahead Strategy

You can brown the beef and cook the vegetables up to a day in advance, storing everything in the refrigerator. When you are ready to serve, reheat the beef mixture gently on low, then proceed with melting the cheese.

Keeping It Warm

Transfer the finished dip to a small slow cooker set on low to keep it at the perfect consistency throughout a party. Stir it occasionally and add a splash of milk if it starts to tighten up.

Serving Ideas

Beyond tortilla chips, try serving this with warm soft tortillas, over baked potatoes, or even as a sauce for nachos. The beef makes it substantial enough to work as a main dish topping.

• Pick thick sturdy chips that will not break under the weight
• Put out a small spoon so people can scoop up all the good bits
• Have extra milk nearby to thin it out as needed

Save

Make extra because this has a mysterious way of vanishing faster than you expect.