This super cheesy Queso Dip with Ground Beef is so good! Spicy and savory, it’s a clean-eating dip that can be served with a Mexican dish or alongside your favorite snack!
We are definitely a queso-loving family. If queso is on the menu at a restaurant, chances are we will try it. And, if it’s good, chances are pretty darn good we’ll be back again for more.
Because it is one of our fave snacks, I wanted to make a queso dip with ground beef and without Velveeta at home as well.
I know Velveeta is magical and all to many people, but I wanted to be able to totally control what was going into the dip. So, in order to get a creamy consistency, you have to add a little arrowroot starch and cheese – it’s actually quite simple. And, to be completely honest, Velveeta kinda scares me a little. I mean, what IS it, really? 🙂
I also like this queso dip a lot because it combines the best parts of a chile queso with the best of a chile con carne queso (read: I like my chiles AND my ground beef, thanks). I also like cheese.
If you’re looking for an appetizer to serve for the game or to snack on with the family in front of a movie, I think you’ll really enjoy this. It takes about 25 minutes to make and stays a great consistency for quite a while – if it lasts that long.
I cook and serve mine in a cast-iron skillet to keep it hotter longer, too. To note, my family likes the spiciness a little lighter than some will. So, if you want your Queso Dip with Ground Beef to be spicier with a kick, double the serrano, jalapeno, and cayenne listed in my recipe.
Your gonna love this dip – I guarantee it. So, sit back, take a family break and enjoy this flavorful snack!
HOW TO MAKE QUESO DIP WITH GROUND BEEF
This absolutely scrumptious dip can be put together and enjoyed in just 25 minutes. It’s easy and goes with a ton of things. Follow these easy steps:
- Cook lean ground beef in a skillet
- Remove the beef, keeping the drippings in the skillet
- Cook the onions and chilies in the drippings, and then add the spices
- Add the onion and chile mixture to a blender along with the milk, cilantro, and diced tomatoes; then puree
- Return to the skillet, sprinkle with arrowroot starch, and cook 4-5 minutes until thickened
- Add the cheeses, stirring to melt
- Add the Greek yogurt, add back the ground beef, heat, and enjoy
HOW TO MAKE QUESO DIP WITH GROUND BEEF WITHOUT VELVEETA
Velveeta is made of milk protein concentrate, whey protein concentrate, preservatives, milk, and fat. There are other ingredients like lactic acid, sodium phosphate, and other additives.
It’s a “prepared cheese product,” and I’m just not big about including that in my healthy dip. That’s why I love this queso dip recipe. It’s clean eating and contains wholesome goodness like plain Greek yogurt and yummy cheese. To thicken it and make it creamy, use arrowroot starch.
HOW TO STORE AND REHEAT QUESO DIP WITH GROUND BEEF
This flavorful dip can be stored in an airtight container for up to 4 days. To reheat:
- In the microwave, heat for 30-second increments, stirring in between
- Warm on the stove in a heavy saucepan, stirring frequently
- Reheat in the oven at 350F, checking often
I reheat mine in a cast-iron skillet, which also holds the heat as you enjoy the dip.
HOW TO MAKE QUESO DIP WITH GROUND BEEF VEGAN, VEGETARIAN, AND GLUTEN-FREE
To make the queso dip vegan, vegetarian, or gluten-free, several substitutions can be made.
- The ground beef can be eliminated to make a vegetarian dish, and you can either omit entirely or add in mushrooms or tempeh
To make the dish vegan, follow these tips:
- Grated potato can add creaminess to the dip
- Raw cashews, when blended, can also add creaminess (soak them in advance if your blender does not blend them very finely)
- Nutritional yeast can add a cheesy flavor
For those who need a gluten-free recipe, remember that cheese and Greek yogurt are typically gluten-free. However, you may want to check the labels to be sure. This goes for the spices that go into the recipe.
WHAT TO SERVE WITH QUESO DIP WITH GROUND BEEF
This savory and spicy dip goes with everything! That’s a wonderful thing, because it means you can enjoy it even more often 🙂
- Pour over cooked vegetables
- Use as a dip for raw veggies
- Goes great with Baked Pita Chips
- Top a baked potato
- Healthy Baked Broccoli Tots are tasty with this dip
- Use as a condiment for Cauliflower Hash browns
- Pair alongside Healthy Sheet Pan Breakfast Nachos
MORE HEALTHY DIPS RECIPES
You can’t beat dip, am I right? I take every opportunity I can to sample a bowl of yumminess for dunking as an accompaniment to veggies, my favorite dishes, and more.
- Caramelized Onion Dip
- Easy Avocado Hummus
- Grilled Chicken Wings with Yogurt Ranch Dip
- Healthy Beet Hummus
- Crispy Baked Sweet Potato Tots With Maple Greek Yogurt Dip
- The Perfect Guacamole
This super cheesy Queso Dip with Ground Beef is so good any time - not just on game day! Spicy and savory, it’s a clean-eating dip that can be served with a Mexican dish or alongside just about anything!
- 1 lb 90/10 lean ground beef
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1/2 yellow onion diced
- 1 serrano pepper seeds and stem removed, finely diced*
- 1/2 jalapeño pepper seeds and stem removed, finely diced
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1/4 tsp cayenne
- 1/4 tsp garlic powder
- 1/2 tsp chili powder
- 1 cup whole milk
- 1/2 cup chopped cilantro
- 1/2 can diced tomatoes 15‐ounce, approx. 1 cup, drained
- 1 tbsp arrowroot starch
- 2 cups cheddar cheese grated
- 2 cups Monterey Jack cheese grated
- 2 tbsp full fat Greek yogurt
- optional: sweet potato or corn tortilla chips for serving
Heat a skillet over medium-high heat and add the ground beef. Season with salt and pepper and cook until well-browned, approx. 6-8 minutes. Once browned, remove meat from pan and set aside, reserving the pan drippings. If not enough drippings, add olive oil, as needed.
Add the diced onion and chiles to the drippings. You may need to add a tsp, or so olive oil at this time. Add the seasonings (paprika, cumin, cayenne, garlic powder, and chili powder) and stir to combine. Cook until tender, approximately 6-8 minutes.
Add the onion-chile mixture to a blender, along with the whole milk, cilantro, and diced tomatoes. Puree the contents until completely smooth. Once fully pureed, return the blended mixture to the pan and continue to heat over medium-high heat.
Sprinkle the arrowroot starch over the blended mixture and stir to combine. Cook 4-5 minutes, until mixture thickens.
Add cheeses and stir to combine.
Once all the cheese is melted, add the Greek yogurt and stir to combine. Return the meat back to the pan and heat through.
Serve immediately, with baked pita chips or corn tortilla chips if preferred.
This queso, as written, has a mild level of heat - to kick up the spice, I'd recommend doubling the serrano and jalapeno and cayenne pepper (if you like it spicy). My kids and husband don't like it as spicy which is how I created the recipe.
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