I’ve got a great appetizer dip that sometimes finds it’s way on top of french fries, baked potatoes and steamed vegetables. This scratch made Beef Queso Dip is a kicker for parties and one I find myself making often it’s so easy.
There are many recipes out there for this traditional Texas party dip, most use Velveeta cheese and a can of Rotel diced tomatoes. Some add chili with beans. Some make their’s all white. I love a good, chunky version with real pepper jack and cheddar cheese, chunks of seasoned ground beef or pork, and it’s got to be super gooey and spiced up.
What’s in a Beef Queso Dip?
It all starts with making the bechamel sauce, which basically is a fancy way of saying a white gravy. Cooking butter and flour together, then add milk and your sauce base is good to go.
Whisking in the cheeses and other goodies add the flavor and cheesy goodness while the browned and seasoned ground beef or pork add some filling texture.
A roux is the base for this dip, which is just butter or oil cooked with flour. It’s the initial thickener for so many sauces and soups.
While many people use Velveeta cheese, I prefer this loaded with real pepper jack and cheddar cheeses. It’s a cheese lovers dream.
Warm, melted and smooth cheese together with seasoned ground beef or pork are the perfect way to keep your guests happy when it comes to party food.
Bust out the tortilla chips to scoop this up and a cold beverage of choice. This chunky Beef Queso Dip is always a party dipping hit. If you like this try my Chili Mac and Cheese Casserole or my Green Chile Chicken Enchiladas. Enjoy!
Beef Queso Dip
Ingredients
- 1 lb ground beef
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 4 tbsp butter
- 1/4 cup flour
- 1 cup non fat milk
- 1 cup low fat pepper jack cheese shredded
- 1 cup low fat sharp cheddar cheese shredded
- 1 cup salsa
Instructions
- In a large skillet over medium heat brown the ground beef seasoned with chili powder, cumin and garlic powder. Drain any fat and set aside.
- Make the roux to thicken your sauce by melting butter in sauté pan over medium heat and add the flour. Stir with whisk and continue to cook for 2 minutes. Whisk in milk and continue to cook on low for 3-4 minutes until thickened.
- Whisk in the cheeses until smooth. Add the salsa and seasoned, browned beef. Simmer on low for 5 minutes.
- Serve warm with tortilla chips and garnish with chopped cilantro and crumbled Cotija cheese (optional).
Nutrition
I live in Yucatan, Mexico and was unable to get pepper jack cheese so I substituted readily available manchego cheese. I also opted for half ground beef, half ground pork (since it was already packaged that way at my local grocery store) and used salsa a little spicier than I normally would (to make up for the lack of the pepper in the pepper jack) and it turned out fabulously. I served it a my pool party as “queso con carne” and my guests (mostly locals) raved about it!
Love to read comments like this. Thanks so much for trying this and coming back to report John!
My dip separated! So sad. Cuz the picture looked so yummy.
Cheese soften can separate due to fat content, just be sure to whisk the cheese slowly into the sauce when heating.