Queso Dip Ground Beef Peppers

My roommate Sarah used to make this queso for every single movie night, claiming it was the only thing that could get us through horror movies without screaming at the screen instead of each other. The way the beef and peppers sizzle together fills the whole apartment with this incredible Tex-Mex perfume that makes everyone drift into the kitchen like zombies. I've made it for Super Bowl parties, Tuesday night cravings, and once at 3 AM when my brother showed up unexpectedly after a road trip. Something about dipping a warm chip into that creamy, beefy cheese just fixes people.

Last winter I made a triple batch for my nephew's birthday party and watched three grown men argue over who got the last spoonful from the slow cooker. One of them actually hovered by the bowl with his chip like a hawk protecting its prey. My sister finally had to make another batch just to restore peace in the house. Now whenever I mention Im making queso, my phone starts blowing up with questions about what time to arrive.

Ingredients

• 1/2 lb ground beef (80/20 preferred): The extra fat keeps everything rich and prevents the cheese from seizing up
• 1 small onion, finely diced: Sweet foundation that melts into the background
• 1/2 red bell pepper and 1/2 green bell pepper, diced: Adds little bursts of sweetness and keeps the texture interesting
• 1 jalapeño, seeded and minced: Optional heat layer that wakes up your palate without overwhelming
• 2 cloves garlic, minced: Fresh garlic makes all the difference compared to powdered
• 12 oz processed cheese, cubed: I know, I know, but this is what gives you that silky smooth consistency that real cheese just cant achieve on its own
• 1 cup whole milk: Creates the perfect dipping consistency, though you can thin it later if needed
• 1/2 cup sour cream: Adds a tangy brightness that cuts through all that richness
• 1 can diced tomatoes with green chilies, drained: Essential pop of acidity and texture
• 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp chili powder: This spice trio is the secret to making it taste like something from a restaurant instead of just melted cheese
• Salt and pepper: Dont skip tasting at the end, the beef and processed cheese already bring salt

Instructions

Brown the beef beautifully:

Cook that ground beef in a large skillet over medium heat until its perfectly browned, breaking it up with your spoon as it sizzles. Drain the excess fat if youre being virtuous, but honestly a little grease never hurt anyone.

Build the flavor base:

Toss in the onion, both bell peppers, jalapeño if you're feeling brave, and garlic. Let everything sauté for 4 to 5 minutes until the vegetables soften and your kitchen smells absolutely incredible.

Wake up the spices:

Stir in the cumin, smoked paprika, chili powder, salt, and pepper. Let them cook for just 1 minute until they become fragrant, because blooming spices in hot fat is what separates good queso from great queso.

Create the cheese magic:

Lower that heat and add the cubed processed cheese with the milk. Stir gently and patiently until everything melts together into this smooth, glorious pool of cheese that coats the back of your spoon.

Add the finishing touches:

Mix in the drained tomatoes and sour cream until they're fully incorporated and everything is heated through. Give it a taste and adjust the seasoning if you think it needs anything.

Get it to the table:

Transfer to a serving bowl or keep it warm in a small slow cooker set to low. Garnish with whatever makes you happy and serve it hot with plenty of chips within reaching distance.

Save to Pinterest

This dip has this way of bringing people together around the bowl, shoulders touching, everyone reaching in at the same time. I've seen more conversations start and friendships deepen over a dish of queso than almost anything else I cook. Food does that sometimes.

Make It Your Own

I've swapped ground beef for chorizo when I wanted something with more kick, and honestly it might be my favorite variation now. Ground turkey works if you're trying to be healthier, though you might need to add a little extra oil to compensate for the lost fat. One time I made it vegetarian with black beans and roasted corn, and even the meat lovers at the party went back for seconds.

Serving Strategy

Keep this warm in a small slow cooker on the low setting, because queso that's gone cold is just sad. I like to put out a variety of dippers beyond just tortilla chips, like bell pepper strips, carrots for the health conscious people, and maybe some warm soft tortillas cut into triangles. The garnish isn't optional in my book, that pop of fresh cilantro and green onion makes everything taste brighter.

Storage And Reheating

This keeps well in the refrigerator for about 3 days, though I've never personally tested it past day two because it always disappears. When reheating, do it gently over low heat with a splash of milk to bring back that smooth consistency. The microwave works in a pinch, but stir it every 30 seconds and don't blast it on high or you'll end up with a separated mess.

• Freezing isn't recommended because the texture changes dramatically
• If you know you'll have leftovers, consider keeping the sour cream on the side and stirring it in when you reheat
• A double boiler setup is the gentlest way to reheat if you have the patience

Save to Pinterest

Hope this queso finds its way to your next gathering and creates the kind of memories that keep people coming back to your table.

Recipe FAQs

→ Can I adjust the spice level in this queso?

Yes, for more heat, keep the jalapeño seeds or add cayenne pepper. Reducing or omitting jalapeños decreases the spice.

→ What can I use instead of ground beef?

Ground turkey works well as a lean substitute, or omit meat entirely for a vegetarian version with added beans.

→ How do I reheat leftover queso dip?

Gently warm leftovers over low heat, stirring in a splash of milk if needed for smoothness.

→ Which cheeses work best in this dip?

Processed cheeses like Velveeta melt smoothly, but you can experiment with mild cheddar or Monterey Jack for different textures and flavors.

→ Can I prepare the queso ahead of time?

Yes, you can make it in advance and gently reheat before serving to maintain its creamy texture.