Easy Queso dip made with ground beef, Velveeta and Rotel.

With the big game coming up, we’ve got easy appetizers on our mind. Queso Dip is always a crowd pleaser, and this one is made with browned ground beef and it’s so easy to make! To start you need to brown the lean ground beef.

Ingredients for Queso Dip made with ground beef:

1 tablespoon olive oil
1 pound lean ground beef
1/2 teaspoon chili powder
1/2 teaspoon cumin
salt and pepper, to taste
32oz. box VELVEETA® cheese, cubed (1 pound block)
1/2 cup shredded Monterey Jack cheese
1 10oz. can diced tomatoes with chiles (Rotel Brand – MILD)
1 7oz. can chopped green chiles
1/4 cup salsa verde
2 tablespoons chopped fresh cilantro leaves

How to make Beef Queso Dip:

Heat olive oil in a frying pan over medium high heat. Add ground beef, chili powder, cumin, salt and pepper, to taste.
Cook the ground beef until browned, about 3-5 minutes, crumble the beef as it cooks; move cooked browned beef to a plate lined with a paper towel to drain excess fat and transfer to a plate.
Add the cubed Velveeta cheese to the pan, stirring until melted.
Stir in Monterey Jack cheese, diced tomatoes, green chiles and salsa verde until well combined.
Stir the cooked ground beef and cilantro into the mixture until heated through, about 1-2 minutes.
Move to a serving dish and serve immediately.
-Can be served in a slow cooker set to the warm setting. -Serve with chips.

Queso Dip in the slow cooker:

With the ground beef in this recipe, we prefer to make this recipe in a pan on the cook top, and then if you’d like to keep it warm for a longer time, you can move it to your crock pot or slow cooker. The slow cooker is great at keeping things warm for hours. Just make sure to set it to the warm setting. Alternatively, you can just brown the meat in a pan and then move the browned beef to your slow cooker to make the rest of the dip in the slow cooker.

Queso Dip with Velveeta:

Velveeta really is the key to making this cheesy dip recipe. It melts to smooth. It really is the easiest way to make chile con queso. Alternatively you can make a roux with butter and flour as the base for the cheese sauce, but Velveeta is so easy…it can’t be beat.

Variations for this recipe:

You can make simple changes to this recipe and it’s still fantastic:
-no meat…take out the ground beef and enjoy it without meat
-swap the ground beef for browned hot breakfast sausage

If your queso dip turns too thick:

A few things help to keep this cheesy dip from hardening:
-serve it out of a slow cooker set to the warm setting
-If you are not serving it out of a slow cooker, serve it right away while it’s still warm
-Make sure to include the juices from the canned tomatoes. There is great flavor in the juices and it helps to keep the dip from getting too thick.
-Try stirring in a few tablespoons of milk to make it less thick.

5 from 1 vote

Beef Queso Dip

Cheesy Queso dip made with ground beef and velveeta cheese.

Author Kami | NoBiggie.net

Ingredients

1 tablespoon olive oil
1 pound lean ground beef
1/2 teaspoon chili powder
1/2 teaspoon cumin
salt and pepper to taste
1 32oz. box VELVEETA® cheese cubed
1/2 cup Monterey Jack cheese grated
1 10oz. can diced tomatoes with green chiles (Rotel brand - MILD heat)
1 7oz. can whole green chiles chopped
1/4 cup salsa verde
2 tablespoons fresh cilantro leaves chopped

Instructions

Heat olive oil in a frying pan over medium high heat. Add ground beef, chili powder, cumin, salt and pepper, to taste.
Cook the ground beef until browned, about 3-5 minutes, crumble the beef as it cooks; move cooked browned beef to a plate lined with a paper towel to drain excess fat and transfer to a plate.
Add the cubed Velveeta cheese to the pan, stirring until melted. Stir in Monterey Jack cheese, diced tomatoes, green chiles and salsa verde until well combined.
Stir the cooked ground beef and cilantro into the mixture until heated through, about 1-2 minutes.
Move to a serving dish and serve immediately.