This queso dip is super creamy. The addition of the ground beef kicks it up a notch. This queso is made with real cheese, white cheddar, Monterey Jack cheese, white American cheese, and some cream cheese, all melted together.
If your anything like me, you could never have enough queso. Nine times out of 10, when asked what I want for dinner, the answer would either be pizza or nachos for sure. If the answer is nachos, I either make queso or pick some up from a nearby restaurant. When I order queso, I always order a large so that I can have some leftover for the next day.
Queso dip is the perfect addition to any build your own taco party, Taco Tuesday dinner, Superbowl party, or for any day that you have a craving for cheesy, melty goodness.
White cheddar cheese
Monterey Jack cheese
White American cheese
Caramelize one small onion in 1 tbsp oil over medium heat in a 4-quart pot. Add ground beef, season to taste with taco seasoning, granulated garlic, and granulated onion, cook until brown. Once the ground beef has cooked, remove it from the pan. At this point, I like to drain the fat from the ground beef. In the same pot, add 3 tbsp butter. Sautee green chilis and recaito in the butter. Pour in milk and heavy cream. If you are looking to make the recipe a little lighter, you can use milk or half and half instead of heavy cream. When making queso, I prefer to use whole milk. In my opinion, it would give you a creamier consistency in the end, vs. using 1% or 2% milk. Once the milk has warmed up, add the cheese. Allow the cheese to begin melting in the sauce, and begin to whisk. Whisk continuously until smooth. Season sauce to taste with salt, granulated garlic, and granulated onion. Add 1/2 tsp ground cumin, and return ground beef to the pot.
Of course not. If you don’t prefer to eat beef, feel free to try any other ground meat in the recipe. If you prefer no meat at all, this recipe is good just as queso. Skip past the cooking the meat, and go straight to the melted butter, and adding the green chilis to the pot.