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Beef Queso Dip
Rachel Kim

Beef Queso Dip

Browned ground beef turns plain queso into something substantial enough for game-day dinner. American cheese melts without grit, cheddar adds flavor and evaporated milk controls the consistency. Keep the tomatoes drained and add milk only a little at a time once the cheese has melted.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 14
Ingredients Method

Ingredients
  

  • 1 lb lean ground beef
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1 lb white or yellow American cheese cubed
  • 2 cups shredded sharp cheddar
  • 1 can 12 oz evaporated milk
  • 1 can 10 oz diced tomatoes with green chiles, well drained
  • 2 tbsp minced pickled jalapeños

Method
 

  1. Brown the beef in a skillet over medium-high heat, breaking it into small crumbles; drain well and season with chili powder, cumin and salt.
  2. Transfer the beef to a 4-quart slow cooker and add the American cheese, cheddar, evaporated milk, tomatoes and jalapeños.
  3. Cover and cook on low for 60 to 90 minutes, stirring every 30 minutes, until smooth.
  4. If the queso is too thick, stir in hot water or milk 1 tablespoon at a time.
  5. Switch to warm and stir every 20 to 30 minutes while serving with tortilla chips.