Queso Dip Ground Beef Peppers (Printable)

Creamy blend of cheese, ground beef, and peppers for flavorful, easy entertaining.

# What You Need:

→ Meats

01 - 1/2 lb ground beef (80/20 preferred)

→ Vegetables

02 - 1 small onion, finely diced
03 - 1/2 red bell pepper, diced
04 - 1/2 green bell pepper, diced
05 - 1 jalapeño, seeded and minced (optional, for heat)
06 - 2 cloves garlic, minced

→ Dairy

07 - 12 oz processed cheese (such as Velveeta), cubed
08 - 1 cup whole milk
09 - 1/2 cup sour cream

→ Canned & Pantry

10 - 1 (10 oz) can diced tomatoes with green chilies, drained
11 - 1 tsp ground cumin
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp chili powder
14 - Salt and pepper, to taste

→ Garnish (optional)

15 - Chopped cilantro
16 - Sliced green onions
17 - Diced tomatoes

# How to Make It:

01 - In a large skillet over medium heat, cook the ground beef until browned and cooked through, breaking it up with a spoon. Drain excess fat if necessary.
02 - Add the onion, bell peppers, jalapeño (if using), and garlic to the pan. Sauté for 4–5 minutes until softened.
03 - Stir in the cumin, smoked paprika, chili powder, salt, and pepper. Cook for 1 minute until fragrant.
04 - Lower the heat and add the cubed processed cheese and milk. Stir gently until the cheese is fully melted and the mixture is smooth.
05 - Mix in the drained diced tomatoes with green chilies and sour cream. Stir until well combined and heated through. Taste and adjust seasoning if needed.
06 - Transfer to a serving bowl or a small slow cooker set to warm. Garnish as desired and serve hot with tortilla chips or fresh veggies.

# Expert Tips:

01 -
  • It comes together in under 40 minutes but tastes like it simmered all day
  • The combination of processed cheese and real spices creates that perfect restaurant style texture you cant get from cheese alone
  • Leftovers reheat beautifully for lunch the next day, if they even exist
02 -
  • If your cheese starts to look grainy or separated, whisk in a splash of warm milk and it should come back together beautifully
  • Draining those tomatoes really matters, otherwise your dip will become watery within minutes
03 -
  • Cube your cheese before you start cooking, because trying to chop slippery processed cheese while meat is sizzling is no fun at all
  • Have your milk at room temperature so it incorporates more smoothly into the hot cheese mixture

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