I’ve started thinking about what to serve for the Super Bowl this year, and this Skillet Beef Queso will definitely be on the menu.
As far as I’m concerned, it’s not a Super Bowl party without some kind of cheesy queso dip.
And this one is extra filling and delicious thanks to the addition of ground beef (although you could certainly make it vegetarian-style if you prefer).
Best of all, everything is done in one skillet, so there are less dishes to wash. And there’s just something fun about serving a hot dip in a skillet.
I like to serve mine topped with fresh cilantro and tomato for a bit of added freshness.
This dip is creamy, cheesy, a little bit spicy, and the perfect addition to any game day menu!
Skillet Beef Queso
- 1 pound lean ground beef
- 1-2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- 16 ounces Velveeta, cubed
- 1 (10 oz.) can diced tomatoes and green chilies
- 1 cup shredded Monterrey Jack cheese
- 1/4 cup heavy cream
- 3 tablespoons chopped fresh cilantro, plus more for garnish
- Diced fresh tomatoes, for garnish (optional)
- Tortilla chips, for serving
- In a large skillet over medium heat, cook the ground beef, garlic, chili powder, cumin and salt and pepper until beef is no longer pink. Drain grease if necessary and transfer beef to a paper towel lined plate.
- Add the Velveeta and diced tomatoes and green chilies to the skillet and cook until the cheese is melted and smooth. Add the Monterrey Jack cheese and cook and stir until melted.
- Return the beef mixture to the skillet, along with the heavy cream and 1/4 cup cilantro and cook until heated through.
- Top with additional cilantro and chopped tomatoes, if desired, and serve immediately with tortilla chips for dipping.
Who Dished It Up First: This is an original recipe