Queso Dip Ground Beef Peppers (Print Version)
Creamy queso dip with savory beef, bell peppers, and spices, perfect for snacking and entertaining.
# What You Need:
→ Meats
01 - 0.5 lb ground beef (80/20 preferred)
→ Vegetables
02 - 1 small onion, finely diced
03 - 0.5 red bell pepper, diced
04 - 0.5 green bell pepper, diced
05 - 1 jalapeño, seeded and minced
06 - 2 cloves garlic, minced
→ Dairy
07 - 12 oz processed cheese, cubed
08 - 1 cup whole milk
09 - 0.5 cup sour cream
→ Canned & Pantry
10 - 1 (10 oz) can diced tomatoes with green chilies, drained
11 - 1 tsp ground cumin
12 - 0.5 tsp smoked paprika
13 - 0.5 tsp chili powder
14 - Salt and pepper to taste
# Preparation Steps:
01 - Cook ground beef in a large skillet over medium heat until browned and cooked through, breaking up with a spoon. Drain excess fat if necessary.
02 - Add onion, bell peppers, jalapeño, and garlic to the pan. Sauté for 4–5 minutes until softened.
03 - Stir in cumin, smoked paprika, chili powder, salt, and pepper. Cook for 1 minute until fragrant.
04 - Lower heat and add cubed processed cheese and milk. Stir gently until cheese is fully melted and mixture is smooth.
05 - Mix in drained diced tomatoes with green chilies and sour cream. Stir until well combined and heated through.
06 - Taste and adjust seasoning if needed. Transfer to serving bowl or small slow cooker set to warm. Serve hot with tortilla chips.
# Expert Advice:
01 -
- It comes together in under 40 minutes but tastes like it simmered all afternoon
- The processed cheese melts into the impossibly smooth texture that restaurant queso achieves
02 -
- Do not rush the cheese melting process over high heat or it will separate and turn grainy on you
- Keeping the dip warm in a slow cooker prevents that unappetizing skin from forming on top
03 -
- Cube your cheese before you start cooking so it melts quickly and evenly
- Drain the tomatoes thoroughly or your queso will end up too thin and soupy