Ingredients (Serves 6–8)
For the Beef Layer
- 500 g (1 lb) ground beef (80/20 for best flavor)
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- Optional: ¼ teaspoon cayenne pepper (for heat)
For the Cheese Sauce
- 250 g (2 cups) shredded cheddar cheese
- 200 g (1½ cups) shredded mozzarella (for stretch)
- 150 g (1 cup) Monterey Jack or Colby Jack cheese
- 200 g (¾ cup) cream cheese, cubed
- 240 ml (1 cup) whole milk or evaporated milk
- 1 tablespoon cornstarch (optional but recommended)
For the Toppings
- 1 medium tomato, diced
- 1 small red bell pepper, finely chopped
- 2 tablespoons fresh parsley or cilantro, chopped
- Optional: sliced jalapeños, green onions, or black olives
For Serving
- Tortilla chips (thick-cut preferred)
- Optional sides: soft pretzels, toasted bread, fries, or veggie sticks
Equipment You’ll Need
- Large cast-iron skillet or oven-safe pan
- Wooden spoon or spatula
- Cheese grater
- Knife and cutting board
Step 1: Prepare the Beef Base
Heat the olive oil in your skillet over medium-high heat. Add the diced onion and cook for about 2–3 minutes, stirring frequently, until soft and translucent. Add the minced garlic and cook for another 30 seconds, just until fragrant—don’t let it burn.
Add the ground beef to the skillet. Break it up with a spoon and cook until fully browned, about 5–7 minutes. Drain excess fat if necessary, but leave a little for flavor.
Now season the beef with salt, black pepper, smoked paprika, chili powder, cumin, oregano, and cayenne (if using). Stir well and let the spices toast for 1–2 minutes. This step builds deep flavor and keeps the beef from tasting bland under all that cheese.
Lower the heat to medium-low and set the beef aside in the skillet.
Step 2: Build the Ultra-Creamy Cheese Sauce
In a bowl, toss all the shredded cheeses with the cornstarch. This helps prevent clumping and gives the dip a smoother texture.
In the same skillet (right on top of the beef), add the cubed cream cheese and pour in the milk. Stir gently over low heat until the cream cheese starts to melt and the milk is warm.
Gradually add the shredded cheese mixture, one handful at a time, stirring constantly. Be patient—low heat is key. Rushing this step can cause the cheese to separate.
Continue stirring until everything melts into a thick, glossy, creamy sauce that coats the beef evenly. At this point, your kitchen will already smell incredible.
Step 3: Add Fresh Color and Texture
Sprinkle the diced tomato and red bell pepper evenly over the top. These add freshness and a slight crunch that balances the richness of the cheese.
If you like spice, this is the perfect time to add sliced jalapeños or a pinch of chili flakes.
Step 4: Melt and Finish (The Cheese Pull Moment)
If you’re using a cast-iron skillet, transfer it to a preheated oven at 190°C (375°F) and bake for 8–10 minutes, just until the top is bubbly and lightly golden.
No oven? No problem. Cover the skillet with a lid and let it sit over very low heat for about 5 minutes, until the cheese on top is fully melted.
Finish with a generous sprinkle of chopped parsley or cilantro.
Step 5: Serve Immediately
Serve this dip hot and fresh for maximum stretch and flavor. Place the skillet right in the center of the table and surround it with tortilla chips. Thick, sturdy chips work best—they won’t snap under the weight of all that cheese and beef.
Flavor Variations You’ll Love
🌶 Spicy Version
- Add hot salsa instead of fresh tomatoes
- Use pepper jack cheese
- Stir in a spoon of hot sauce
🧄 Extra Savory
- Add sautéed mushrooms
- Mix in caramelized onions
- Finish with roasted garlic oil
🌮 Taco-Style
- Add taco seasoning to the beef
- Top with crushed tortilla chips
- Serve with sour cream on the side
🥩 Meat Swap
- Use ground chicken or turkey
- Try spicy sausage for bold flavor
Pro Tips for Perfect Queso Every Time
- Always grate your own cheese – pre-shredded cheese contains anti-caking agents that affect melting.
- Low heat is non-negotiable – high heat breaks cheese.
- Serve immediately – queso thickens as it cools.
- Reheat gently with a splash of milk if needed.
Storage and Reheating
Storage:
Let the dip cool completely, then store in an airtight container in the refrigerator for up to 3 days.
Reheating:
Reheat slowly on the stovetop over low heat, stirring constantly and adding a little milk to restore creaminess. Avoid the microwave if possible—it can make the cheese grainy.
Why This Recipe Works
This queso dip balances richness, texture, and flavor perfectly. The seasoned beef adds depth, the cheese blend guarantees stretch and creaminess, and the fresh toppings cut through the heaviness just enough to keep you coming back for more.