4.8 from 30 votes
Beef Queso Dip
Prepare yourselves. Beef Queso Dip (The Greatest Queso EVER) is happening and I am 100% not kidding when I tell you, you’ve been warned.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
6
servings
Calories:
525 kcal
Course:
Appetizer, Snacks
Cuisine:
American, Mexican, Tex-Mex
Ingredients
For the Beef
- 2 teaspoon olive oil
- ½ pound ground beef
- ½ yellow onion small dice
- 2 garlic roughly chopped, cloves
- black pepper Kosher salt and freshly cracked
- salt Kosher salt and freshly cracked
- 1½ teaspoons cumin ground
- 1 teaspoon chili powder
- 1 cup chicken stock or low-sodium chicken broth
For the Queso
- 3 tablespoons butter unsalted
- ½ onion small dice, medium
- 1 poblano pepper small dice
- 3 jalapeños finely chopped
- 2 garlic roughly chopped, cloves
- ½ cup tomatillo salsa links above if you want to order, Gaby's
- 2 tablespoons all-purpose flour
- 1½ cups milk plus more as needed
- ½ pound Monterey jack cheese grated
- ½ pound pepper jack cheese grated
- Pico de Gallo Guacamole, sour cream, chopped chives, chopped cilantro, and chips
Instructions
For the Beef
- Heat oil in a large skillet over high. Add the beef and cook, breaking up with a spoon, until browned on all sides for about 6–8 minutes. Transfer to a medium bowl and set aside.
- Reduce the heat to medium and add the onion, cook for 6–8 minutes, the last minute, add the garlic and stir to combine. Season with salt and pepper, cumin and chili powder and cook for 1 minute to toast the spices. Add the chicken stock and add beef back into the skillet. Bring to a simmer and cook until stock has completely evaporated, roughly 10 minutes. Remove from heat, taste and season with salt and pepper, leave it in the skillet and set aside.
Cup of Yum
For the Queso
- Melt the butter in a medium saucepan over medium heat. Cook onion, poblano, jalapeños, and garlic, for 8–10 minutes until soft. Add the salsa and stir to combine. Stir in flour and cook until incorporated, about 1 minute. Whisk in milk and continue to cook until mixture comes to a boil and thickens, about 5 minutes. Reduce the heat to low, and add all the cheeses, stirring constantly, until cheese is completely melted and queso is smooth. If it seems too thick or gloopy, stir in a tablespoon of milk at a time until smooth.
- Pour the hot queso over the skillet with the meat. Sprinkle with chives and cilantro and chopped tomatoes. Serve immediately with chips.
Notes
- Swap out the types of peppers, leave the seeds in or out, you do you and make this your absolute favorite Queso ever!
Nutrition Information
Calories
525kcal
(26%)
Carbohydrates
12g
(4%)
Protein
29g
(58%)
Fat
40g
(62%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
13g
(65%)
Trans Fat
1g
(50%)
Cholesterol
118mg
(39%)
Sodium
710mg
(30%)
Potassium
459mg
(10%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
1215IU
(24%)
Vitamin C
27mg
(30%)
Calcium
672mg
(67%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 525
% Daily Value*
| Calories | 525kcal | 26% |
| Carbohydrates | 12g | 4% |
| Protein | 29g | 58% |
| Fat | 40g | 62% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 118mg | 39% |
| Sodium | 710mg | 30% |
| Potassium | 459mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1215IU | 24% |
| Vitamin C | 27mg | 30% |
| Calcium | 672mg | 67% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.