Seasoned Beef Queso Dip is the perfect recipe for your next family gathering, sporting event or holiday party. Homemade cheese sauce pairs with seasoned taco beef, tomatoes, onions, and green chilies for the ultimate snack to share.
A few weeks ago, John made homemade buffalo sauce. Instead of frying chicken wings and drumsticks, he grilled a chicken breast, cut it into strips, and dipped the pieces into the sauce. He was looking for a healthier alternative to fried buffalo chicken wings.
Later that evening John was playing video games with some friends. Yes, we all play video games at my house! Anyway, the grilled buffalo chicken recipe came up, and the conversation evolved to game day snacks. John’s friend, Joe, had a great idea for a party dip with meat, cheese, tomatoes, and chilies.
He and I decided this was a recipe that we were definitely going to make. Football season is here and the holidays are coming up. Seasoned beef queso dip the perfect recipe to take to family gatherings, holiday parties, sporting events, potlucks, and even tailgating. I let John take the lead on cooking this time, and he did a fabulous job, as always. A huge thank you goes out to Joe for contributing this recipe idea!
Brown the Meat:
Place the butter, onions, beef, and taco seasoning in a deep stock pot. Cook over medium heat and use a wooden spoon to break down the meat into small pieces. Continue to cook until the meat is brown and the onions are translucent.
Don’t drain the fat from the ground beef mixture. It helps to flavor the roux.
Make the Roux:
Add the flour to the ground beef mixture and stir to combine. Reduce to medium-low and heat for 2 to 3 minutes so all the raw flour flavor cooks out. Be sure not to overcook the roux or the thickening properties may lessen. At this point, the meat should resemble a soft clay.
While whisking, add the half and half. Continue to whisk to ensure none of the fats separate. Cook slowly over medium-low heat until the half and half begins to steam.
Add the Tomatoes, Chilies, and Cheese:
After the half and half starts to steam, add the salt and pour in the tomatoes and green chilies. Stir to combine. Slowly begin to incorporate the shredded cheese a little bit at a time. Be sure to whisk as you add the cheese and ensure all of it melts before adding more. Use all the cheese then cook over low heat until the Seasoned Beef Queso Dip reaches the desired thickness.
Serve immediately with your favorite tortilla chips. Store leftovers in the refrigerator for up to 5 days.
Used for this recipe:
- 4 Tablespoons unsalted butter
- 1/4 cup finely chopped onions
- 3 Tablespoons taco seasoning
- 1 pound ground beef (We used 80/20.)
- 5 Tablespoons all-purpose flour
- 3 cups half and half
- 2 teaspoons of salt
- 10 ounce can diced tomatoes and green chilies (similar to Rotel brand)
- 7 ounce can diced green chilies (In addition to the 10 ounce can listed above)
- 8 ounces shredded cheddar cheese
Place butter, onions, beef, and taco seasoning in a deep stock pot.
Cook over medium heat until the beef is brown and the onions are translucent.
Do not drain the fat off the meat.
Add the flour and stir to combine. Cook for 2-3 over medium-low heat.
Carefully whisk in half and half.
Allow half and half to steam but not boil.
Add the salt and whisk to combine.
Slowly pour in the tomatoes and chilies.
Continue to whisk while incorporating small amounts of cheese. Ensure that all the cheese melts before adding more.
Cook the cheese sauce over low heat to thicken.
Store leftovers in the refrigerator in an airtight container for up to 5 days.
*For a thinner sauce, use less flour.