Beef Queso Dip Tortilla Chips

The Super Bowl party was already loud when I walked in with this warm skillet, and suddenly the room went quiet. Someone actually asked if I'd ordered it from our favorite Tex-Mex place downtown. That buttery processed cheese blend creates something restaurant-quality that you just cannot replicate with sharp cheddar alone.

Last summer my neighbor caught the aroma through our open kitchen window and wandered over with a bag of chips from her pantry. We ended up sitting on the back steps eating straight from the skillet while our kids ran through the sprinkler. Sometimes the best dinner parties happen completely by accident.

Ingredients

• 225 g (½ lb) ground beef: Leaner ratios work but 85/15 gives the best flavor without excessive grease
• 1 small onion, finely diced: Yellow onions caramelize nicely but white onions work in a pinch
• 1 small jalapeño, seeded and finely chopped: Leave some seeds if your crowd loves heat
• 2 cloves garlic, minced: Fresh garlic makes all the difference here
• 1 medium tomato, diced: Adds fresh brightness and helps cut the richness
• 1 tsp chili powder: Ancho chili powder adds wonderful depth if you can find it
• ½ tsp ground cumin: Do not skip this, it provides that essential Tex-Mex backbone
• ½ tsp smoked paprika: Regular paprika lacks that subtle smoky undertone
• ½ tsp kosher salt: Adjust after tasting since the cheese adds saltiness
• ¼ tsp black pepper: Freshly ground makes a noticeable difference
• 225 g (8 oz) processed cheese, cubed: Velveeta-style cheese creates that impossible smooth texture
• 100 g (1 cup) shredded cheddar cheese: Sharp cheddar balances the mild processed cheese
• 120 ml (½ cup) whole milk: Room temperature milk incorporates more easily
• 1 tbsp olive oil: Any neutral oil works perfectly fine
• 1 tbsp cornstarch: Only needed if your dip turns out too thin
• 200 g (7 oz) tortilla chips: Sturdy restaurant-style chips hold up better to dipping
• 2 tbsp fresh cilantro, chopped: The fresh herb pop cuts through all that richness
• 1 small lime, cut into wedges: A squeeze brightens every single bite

Instructions

Sauté the aromatics:

Heat olive oil in a large skillet over medium heat. Add diced onion and jalapeño, sautéing for 2–3 minutes until softened and fragrant.

Brown the beef:

Add ground beef, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 5 minutes, then drain excess fat if needed.

Add the spices:

Stir in garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute until the spices become deeply fragrant.

Incorporate tomato:

Add diced tomato and cook for 2–3 minutes, allowing the juices to release and reduce slightly while concentrating the flavors.

Melt the cheese:

Lower heat to medium-low. Add cubed processed cheese, shredded cheddar, and milk. Stir continuously until the cheese is melted and the mixture is smooth, about 5 minutes.

Adjust consistency:

If the dip is too thin, dissolve cornstarch in 2 tbsp cold water, then stir into the dip and cook for 1–2 minutes until thickened.

Finish and serve:

Transfer to a serving bowl, top with chopped cilantro if desired, and serve immediately with tortilla chips and lime wedges.

Save

My brother requested this for his birthday instead of cake, which still makes me laugh every time I think about it. Sometimes the people you love just want warm cheese and good conversation instead of something fancy.

Making It Your Own

I have tried swapping in ground turkey and chicken when we are eating lighter, and honestly both work beautifully. The spices and cheese carry so much flavor that nobody notices the difference. Add a can of drained Rotel tomatoes if you want extra vegetables and a bit more tang.

Serving Strategy

Keep the dip warm in a small slow cooker on the lowest setting if you are serving a crowd. Nobody wants congealed cheese after thirty minutes of mingling. Set out a variety of dippables beyond chips, like soft flour tortillas or even raw veggie sticks for contrast.

Make-Ahead Magic

You can brown the beef and aromatics up to two days in advance, then simply reheat and stir in the cheese when guests arrive. The flavors actually develop beautifully during that rest time in the refrigerator. Just add a splash of extra milk when reheating since it thickens up cold.

• Cube your cheese while cold for even melting
• Have all ingredients measured before starting
• Warm your serving bowl to keep everything hotter longer

Save

There is something profoundly communal about gathering around a bowl of warm cheese, dipping and talking and reaching for one more chip. That is the real magic here.

Common Questions

→ What cheeses are used in this dip?

Processed cheese cubes and shredded cheddar come together to create a smooth, melty base.

→ Can I use different meats instead of ground beef?

Yes, ground turkey or chicken can be substituted for a lighter variation.

→ How can I thicken the dip if it’s too runny?

Cornstarch dissolved in cold water can be stirred in and cooked briefly to thicken the mixture.

→ Are there options to adjust the spiciness?

Leaving some jalapeño seeds or adding hot sauce will increase heat; omit seeds for milder flavor.

→ What is the best way to serve this dip?

Serve warm with crispy tortilla chips and optional lime wedges and cilantro for added freshness.