This ground beef queso dip is a family favorite and a perfect appetizer for gatherings. Rich, creamy, and full of flavor, it combines seasoned ground beef with Velveeta and melty Monterey Jack for a quick crowd-pleasing dip that’s ready in about 20 minutes.
Whether it’s game day or a casual get-together, this warm, hearty queso always disappears fast. The seasoned meat adds depth and savory balance to the creamy cheese base, so a small scoop goes a long way. Serve with tortilla chips, Fritos, or use it as a topping for nachos, fries, or baked potatoes.
Why it’s awesome
- Simple to make — perfect for beginning cooks and ready in minutes on the stovetop or kept warm in a slow cooker.
- Everyday ingredients — ground beef, Velveeta, canned tomatoes and chiles, and shredded Monterey Jack are easy to find.
- Classic Tex‑Mex flavor — a comforting, cheesy dip with the bright notes of salsa verde and cilantro.
Ingredients
- Oil — neutral flavored, for browning the beef.
- Ground beef — 90% lean recommended; ground turkey works as a lean alternative.
- All-purpose seasoned salt — or taco seasoning / Lawry’s.
- Chili powder, cumin, dried oregano
- Crushed red pepper flakes — a pinch for heat.
- Salt and black pepper — to taste.
- Velveeta — cubed for a smooth, creamy base.
- Canned diced tomatoes — drained; Rotel is an option if you like extra flavor.
- Canned diced green chiles — or use fresh if available.
- Salsa verde — jarred salsa verde adds tang and brightness.
- Monterey Jack cheese — shredded; pepper Jack or sharp cheddar can be used instead.
- Cilantro — chopped, for garnish and freshness.
Is chorizo good in queso dip?
Yes. Chorizo brings a bold, spiced pork flavor that adds a nice kick. Use chorizo in place of or combined with ground beef for a different, spicier profile.
Directions
Overview: see the ingredient list below for exact amounts.
Step 1: Heat oil in a large nonstick skillet over medium-high heat. Add the ground beef and season with all-purpose seasoning, chili powder, cumin, oregano, red pepper flakes, salt and pepper. Cook until the beef is no longer pink and is cooked through. Transfer the cooked meat to a plate and drain any excess grease.
Step 2: Return the skillet to medium heat and add cubed Velveeta, drained diced tomatoes, diced green chiles, and salsa verde. Stir constantly until the Velveeta melts and the mixture becomes smooth. Add the shredded Monterey Jack and stir until it melts and blends in.
Stir the cooked ground beef back into the queso until evenly combined. Top with chopped cilantro and serve immediately from the pan, or transfer to a small slow cooker to keep warm for serving.
Recipe tips
Serve immediately for the best texture. If making ahead, refrigerate in an airtight container and reheat gently in the microwave or on the stovetop over low heat. If using a crockpot, start on high until the cheese melts, then switch to low to keep warm without burning.
For a vegetarian version, omit the meat and add black beans and corn for heartiness.
Slow cooker method
Brown the ground beef first, then add all ingredients to the slow cooker. Heat on low until the cheese is melted and the dip is hot, stirring occasionally. Keep on warm for serving.
How to serve
Serve with tortilla chips or Fritos. For nachos, layer chips on a platter and pour the warm queso over the top. Garnish with sliced black olives, pico de gallo, cotija or shredded cheese, red onion, and green onions. Fresh salsas and guacamole are excellent on the side.
Leftovers and storage
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in 30-second intervals in the microwave or warm gently on the stovetop over low heat, stirring often to keep the cheese smooth.
Frequently asked questions
Choose cheeses that melt smoothly. Velveeta is classic for a creamy base; Monterey Jack, American, or cream cheese can be used to adjust flavor and texture.
Add fresh diced jalapeños, a pinch of cayenne or hot sauce for heat, or stir in black beans and corn to make it heartier.
More Tex‑Mex ideas
- Ground Beef Tacos
- Air Fryer Jalapeños
- Air Fryer Tortilla Strips
- Cheesy Texas Chicken Spaghetti
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Recipe
Ground Beef Queso Dip
Ingredients
- 2 teaspoons oil (neutral flavored)
- 8 oz ground beef, lean (drained)
- 1 teaspoon all-purpose seasoning (such as Lawry’s)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- Pinch crushed red pepper flakes
- Salt and pepper, to taste
- 8 oz Velveeta, cubed
- 1/2 cup canned petite diced tomatoes, mostly drained
- 1/4 cup canned diced green chiles
- 1/4 cup salsa verde (jarred)
- 1/2 cup Monterey Jack cheese, shredded
- 2 tablespoons cilantro leaves, chopped
- Optional garnishes: sliced black olives, pico de gallo
Instructions
- Heat oil in a large nonstick skillet over medium-high heat. Add ground beef and seasonings (all-purpose seasoning, chili powder, cumin, oregano, red pepper flakes, salt and pepper). Cook until no longer pink. Transfer to a plate and drain any excess grease.
- In the same skillet over medium heat, add Velveeta cubes, diced tomatoes, diced green chiles, and salsa verde. Stir constantly until Velveeta melts and the mixture is smooth. Stir in Monterey Jack until melted.
- Return the cooked ground beef to the skillet and mix into the queso. Top with chopped cilantro.
- Serve immediately with chips, or keep warm in a small crockpot for serving.
Notes
This dip is best served immediately but can be refrigerated and reheated. To reheat, warm gently in the microwave in short intervals or on the stovetop over low heat. For a slow cooker version, brown the beef first then combine all ingredients and heat until melted; switch to low to keep warm.
Nutrition (approx.)
Calories: 211 kcal | Carbohydrates: 7 g | Protein: 18 g | Fat: 12 g