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.
Mmmm.....
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
Queso Dip With Ground Beef
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
- 1 lb 90/10 lean ground beef
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ yellow onion diced
- 1 serrano pepper seeds and stem removed, finely diced*
- ½ jalapeño pepper seeds and stem removed, finely diced
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne
- ¼ teaspoon garlic powder
- ½ teaspoon chili powder
- 1 cup whole milk
- ½ cup chopped cilantro
- ½ can diced tomatoes 15‐ounce, approx. 1 cup, drained
- 1 tablespoon arrowroot starch
- 2 cups cheddar cheese grated
- 2 cups Monterey Jack cheese grated
- 2 tablespoon full fat Greek yogurt
- optional: sweet potato or corn tortilla chips for serving
Instructions
- 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.
Video
Notes
Nutrition
This post contains affiliate links for products I use often and highly recommend.
Zach
I personally like a little more heat myself! I added 1 more fresh jalapeño. Since I used canned Serrano peppers I used 3. I was out of paprika so I decided to go with a half a can of chipotles in adobo. I also substituted basil for cilantro since I'm not a huge soap flavor fan. The basil freshened up the queso, especially since I'm serving poolside in the summer. This was a great base recipe. Next time I will double the spices to make the flavor a little more bold!
Lacey Baier
Sounds like a plan!
Meri Janssen-Bond
This really needed more spice. I may try it again and double all the spices. I may add red peppers too. It's got a good base recipe, but if you like Mexican flavor and spice (beyond what I wouldn't even call mild), you need to amp it up. My husband also likes the chunks of veggies. 2 stars, but has potential.
Lacey Baier
Hi Meri - I've added a note in the recipe given a few people have wanted this recipe spicier than written. My husband and kiddos don't like heat as much as I do and this recipe is perfect for them. Please follow the directions in the Notes if you'd like it spicier in the future 🙂
Amber
I made this last night and I really wanted to love it but I also found it lacking in flavor and would've liked more kick. I think I will try it again with some variations. I think I may skip the blender step also, I think I prefer the chunks.
Lacey Baier
Bummer - yea, this is not made with a spicy kick so if that's what you're looking for, you can add more jalapeno or possibly cayenne pepper to give it more heat.
JC
We tried this recipe and found it lacking in flavor, which is a shame because it really does look and sounded like it should be great. I am not sure what it needed more of but there should definitely be a "spicy" or "kick it up a notch" variation on it included. I don't know if the cheese types weren't our style or we like thinner queso. We'll have to experiment.
Lacey Baier
Aww, man - I'm sorry to hear that, JC. Did you follow the recipe exactly as written? I'm wondering if the chiles you used weren't spicy enough?
Justine
I'm with you. Velveeta is a little too sketchy, thanks for this awesome recipe!
Lacey Baier
Yes! You're very welcome 🙂
Krys Weston
This recipe is amazing and was a super bowl hit. Making a double batch for the 4th! Thank you!
Not sure why you got a 3-star when the reviewer hadn't even made it - this is a hit dish!
Lacey Baier
lol, such is life! I'm so glad it was a hit for you 🙂
Christina
Going to test this recipe out to see if it will make for a good campside meal. What could subsitute for the sour cream? I'm ok with dairy but I never buy or cook with it. Yogurt doesn't sound good in this recipe but I'm wondering what would. Thank you, sounds delish and you're so right about Velveeta, what really is that stuff?!
Lacey Baier
Hi Christina, I'm glad you agree and I love the idea of some skillet queso over a campfire! In order to help answer, it;d be great to know if there's a specific dietary reason you're wanting to avoid the sour cream/dairy. Thanks!
Divya
Can you use soy crumbles instead of ground beef?
You have a great blog! Love it!
Divya
Lacey Baier
Good question. I've never cooked with soy crumbles, but if they hold up like ground beef, then it should be fine. You may need to add a little extra oil when cooking the vegetables, though. Good luck! 🙂
Sarah
this looks really good, might have to try!
When do you add the meat back to the pan?
Lacey Baier
EEK! Thanks for pointing this out, Sarah. Sorry for the mistake - I went ahead and updated the recipe. You add the meat back in once you have stirred in the sour cream and everything else is pretty much ready to go. 🙂