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.
Taco Queso Dip
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.
Ingredients needed to make Taco Queso Dip
Ground beef
White cheddar cheese
Monterey Jack cheese
White American cheese
Cream Cheese
Heavy cream
Milk
Green Chilis
Recaito (Goya)
How to make Taco Queso Dip
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.
Do I have to use ground beef in this recipe?
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.
If you like this recipe you’ll love this:
Pretzel Bites with Beer and Cheddar Cheese Sauce
Taco Queso Recipe
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.
- 8 oz White Cheddar Cheese
- 8 oz Monterey Jack Cheese
- 12 slices White American Cheese
- 4 oz Cream cheese
- 1/2 cup Whole Milk
- 1/2 cup Heavy Cream
- 2 tbsp Goya Recaito
- 2 tbsp Diced green chilies ((about 1/2 of a 4 oz can) )
- 3 tbsp Butter (melted )
- 1-1/2 lb Ground Beef
- 1 small Onion
- 1/2 tsp Ground cumin
- Salt, Pepper, Granulated Garlic, Granulated Onion, Taco Seasoning
Caramelize one small onion in 1 tbsp oil over medium heat in a 4-quart pot.
Add ground beef, and cook until brown. Season to taste with taco seasoning, granulated garlic, and granulated onion.
Once the ground beef has cooked, remove it from the pan, and drain fat from the pan.
In the same pot, add 3 tbsp butter. Sautee green chilis and recaito in the butter.
Pour in milk and heavy cream, add the cheese (white cheddar cheese, Monterey Jack Cheese, White American Cheese and the cream cheese). 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.
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