Touchdown Spicy Beef Queso (Printable)

Creamy, spicy beef and cheese blend with zesty tomatoes and jalapeño, 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

# Directions:

01 - Cook ground beef in a large skillet over medium heat until browned, approximately 5 minutes. Drain excess fat if necessary.
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 - Combine processed cheese, milk, and cheddar cheese in a large saucepan over medium-low heat. Stir frequently until melted and smooth.
05 - Add diced tomatoes with green chilies including their juices, plus cayenne pepper to the cheese sauce. Stir well to incorporate.
06 - Fold the cooked beef mixture into the cheese sauce. Simmer gently for 3 to 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 maintain temperature. Garnish with cilantro and green onions if desired. Serve hot with tortilla chips.

# Expert Tips:

01 -
  • The processed cheese creates that impossibly smooth velvety texture we all crave from restaurant queso but rarely achieve at home
  • Ground beef transforms this from a simple appetizer into something substantial enough to keep guests satisfied through four quarters
  • The spices hit just the right balance so you get warmth without overwhelming the cheesy richness everyone actually wants
02 -
  • Processed cheese melts differently than real cheese and trying to skip it will result in a grainy separated disaster that nobody wants to eat
  • Low and slow is the only way to melt cheese without breaking the emulsion so resist the urge to crank up the heat
  • Always remove from heat before adding sour cream because high heat causes dairy to curdle and nobody wants chunky queso
03 -
  • A slow cooker set to warm is the absolute best way to serve this at parties so it stays perfectly melted for hours
  • If the dip becomes too thick after sitting, whisk in warm milk one tablespoon at a time until it loosens back up

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