Touchdown Spicy Beef Queso (Printable)

A creamy, spicy blend of beef, cheese, and zesty ingredients perfect for festive occasions.

# What You'll Need:

→ Beef Mixture

01 - 1 lb ground beef
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 jalapeño, seeded and finely chopped
05 - 1 tsp chili powder
06 - 1/2 tsp ground cumin
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper

→ Cheese Sauce

10 - 16 oz processed cheese, cubed
11 - 1 cup whole milk
12 - 1 cup shredded sharp cheddar cheese
13 - 1 can (10 oz) diced tomatoes with green chilies, undrained
14 - 1/4 cup sour cream
15 - 1/4 tsp cayenne pepper

→ Garnishes

16 - 2 tbsp chopped fresh cilantro
17 - 2 green onions, thinly sliced
18 - Tortilla chips, for serving

# Steps:

01 - In a large skillet over medium heat, cook the ground beef until browned, about 5 minutes. Drain excess fat if needed.
02 - Add onion, garlic, and jalapeño to the skillet. Sauté until softened, about 3 minutes.
03 - Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant. Remove from heat and set aside.
04 - In a large saucepan over medium-low heat, combine processed cheese, milk, and cheddar cheese. Stir frequently until melted and smooth.
05 - Add the diced tomatoes with green chilies with their juices and cayenne pepper to the cheese sauce. Stir well.
06 - Fold in the cooked beef mixture. Simmer gently for 3–5 minutes, stirring occasionally, until heated through.
07 - Remove from heat and stir in sour cream until well blended.
08 - Transfer to a serving bowl or slow cooker to keep warm. Garnish with cilantro and green onions if desired. Serve hot with tortilla chips.

# Expert Tips:

01 -
  • That magical moment when someone tries it and immediately asks what you put in it
  • The way the spicy beef cuts through the rich cheese so you never get that heavy feeling
  • It stays creamy for hours in a slow cooker, which means you can actually enjoy your own party
02 -
  • If the dip gets too thick, just stir in a splash more milk, but do it gradually because thinning it out too much is a tragic mistake
  • Processed cheese might feel like cheating, but without it, you will end up with a greasy separated mess that no one wants to dip their chip in
  • The heat level builds as it sits, so if you are unsure about spice, start with less cayenne and add more later
03 -
  • Cube your processed cheese before melting because big chunks take forever to melt and create hot spots
  • Low and slow is the secret to restaurant style queso that stays smooth forever
  • If you are using a slow cooker, set it to warm rather than low to prevent the bottom from getting a weird skin

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