When it comes to easy party appetizers, nothing beats this beef queso dip recipe. It’s creamy, cheesy, and loaded with classic Tex-Mex flavors - perfect for any occasion! Whether you’re hosting a game day party, throwing a Cinco de Mayo fiesta, or just need an excuse to make a hot, melty dip, this 4 ingredient queso comes together in just 15 minutes.
Made with savory ground beef, zesty Rotel, and gooey Velveeta, it’s a guaranteed crowd-pleaser. If you're as obsessed with dips as I am, you’ve got to try my cold Cajun crab dip next! So grab some tortilla chips and dive right in!
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Beef is a staple in my kitchen because it’s so versatile, especially when it comes to Tex-Mex recipes. I love using it in dishes like ground beef taco salad or beef enchilada soup, where it soaks up all the bold, zesty flavors. Whether I’m making tacos, nachos, or a cheesy dip, you can always count on ground beef to bring the perfect hearty bite!
Ingredients
- Ground beef gives the queso a hearty, meaty texture that makes it more filling than your average cheese dip recipe.
- Velveeta cheese melts smoothly without separating, creating that signature creamy, gooey texture essential for queso.
- Rotel, a can of diced tomatoes with green chiles, adds a tangy, slightly spicy kick that balances out the richness of the cheese. My family likes spice, so I make this cheesy beef dip with the 'hot' variety.
- Taco seasoning is used to season the ground beef. I prefer to use my homemade taco seasoning which is a blend of chili powder, garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper.
How to Make Beef Queso Dip
Step 1: In a large skillet on the stove top, brown ground beef. Drain excess fat and season with taco seasoning. Add the cubed Velveeta cheese and can of Rotel tomatoes.
Step 2: Stir well to combine and heat on medium to low heat until cheese has melted. Sprinkle with cilantro and serve warm with tortilla chips.
Expert Tips
Brown the beef first. Cook ground beef and strain it to remove excess grease before adding the Velveeta and Rotel.
Keep it warm. Use a small slow cooker, or crock pot, on low heat to keep the queso smooth and melty throughout your party.
Make it spicy. Add diced jalapenos, hot sauce, or extra chili powder for more heat.
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4 Ingredient Beef Queso Dip
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Equipment
- Large Skillet
Ingredients
- 1 pound ground beef
- 1 Tablespoon taco seasoning
- 10 ounce Rotel
- 16 ounce Velveeta cheese cubed
Instructions
- In a large skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks. Drain any excess grease and season with taco seasoning.
- Add the cubed Velveeta cheese and Rotel tomatoes, stirring to combine. Continue cooking on medium-low heat, stirring frequently, until the cheese is fully melted and the cheese has melted.
- Serve warm with tortilla chips.
Notes
- To keep the dip warm throughout a party, pour it in a small crock pot and turn to low heat.
- For a spicy beef dip, add diced jalapenos, a tablespoon of jalapeno juice, a pinch of cayenne, or additional chili powder.
- Store leftover queso in an airtight container in the fridge for up to 3 days. To reheat, warm it on the stove over low heat, stirring frequently, or microwave in 30-second intervals, stirring in between.
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