Queso Dip With Ground Beef
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!
Ingredients
- 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
Instructions
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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.
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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.
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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.
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Sprinkle the arrowroot starch over the blended mixture and stir to combine. Cook 4-5 minutes, until mixture thickens.
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Add cheeses and stir to combine.
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Once all the cheese is melted, add the Greek yogurt and stir to combine. Return the meat back to the pan and heat through.
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Serve immediately, with baked pita chips or corn tortilla chips if preferred.
Recipe Video
Recipe Notes
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.