Yield: 24 SERVINGS
Prep Time: 10 MINUTES
Cook Time: 15 MINUTES
Total Time: 25 MINUTES
✅ INGREDIENTS
- 1 lb lean ground beef
- 1 packet taco seasoning mix
- 1 1/2 pkgs (12 oz) cream cheese
- 2 cans Ro-tel Tomatoes with Green Chiles
- 2 cups (8 oz) Mexican Blend cheese, shredded
- 1 cup milk
- 4 oz queso fresco, crumbled
- 2 green onions, sliced
- 1 Tbsp fresh chopped cilantro
✅ INSTRUCTIONS
- In a large skillet over medium-high heat, brown the ground beef, about 5-7 minutes. Drain well. Transfer meat to a medium bowl and stir in taco seasoning. Set aside.
- In the same skillet over medium heat, warm the cream cheese and both cans of Ro-tel tomatoes for about 5 minutes until the cheese is melted and the mixture is smooth.
- Stir in cheese, seasoned ground beef, and milk. Continue heating for about 5 minutes until the cheese is melted and the dip is hot.
- Transfer to a serving bowl. Sprinkle with queso fresco then garnish with green onions and cilantro. Serve warm with tortilla chips.
Nutrition Information:
YIELD: 24 SERVING SIZE: 1
Amount Per Serving:
- CALORIES: 85
- TOTAL FAT: 5g
- SATURATED FAT: 2g
- TRANS FAT: 0g
- UNSATURATED FAT: 2g
- CHOLESTEROL: 25mg
- SODIUM: 168mg
- CARBOHYDRATES: 2g
- FIBER: 0g
- SUGAR: 1g
- PROTEIN: 8g
Nutrition Information Provided For Educational and Informational Purposes Only.
I love that this easy queso can be made in one skillet.
Make sure you choose a large one though because this recipe makes a lot of dip.
I like to use m 12-inch skillet so that it’s easier to stir the dip, but this recipe fits in a 10-inch skillet.
A cast iron skillet would be perfect for this recipe.
KEY TO SUCCESS #1 – DRAIN THE GROUND BEEF WELL
The first step in this queso recipe is to brown the ground beef in a large skillet.
Place the skillet over medium-high heat and brown the meat for 5-7 minutes.
Months ago, I used a nylon meat chopper when I brown ground beef.
It’s incredible to get the beef finely chopped and not clumped together.
After the meat is browned, drain the grease well and transfer the beef to a small bowl.
Stir the taco seasoning packet into the ground beef.
You do not need to add additional water that is called for on the taco seasoning packet.
With all the other liquid in this recipe, the extra water is not really necessary.
KEY TO SUCCESS #2 – USE MILK TO ADJUST CONSISTENCY
How thick do you like your queso?
The thickness of your queso is a personal preference and can easily be adjusted by adding more or less milk.
While I like to use about a cup or milk, you might want to use a little more or a little less.
If you like your queso extra thick, you can leave out the milk entirely.
But one cup of milk is about right for me.
This will result in a queso that is thick enough to easily coat your chips.
But not so thick that you’ll feel like you could eat it with a spoon.
You will love all the texture in this recipe from the ground beef as well as the Ro-tel tomatoes and green chiles.
KEY TO SUCCESS #3 – GARNISH WITH QUESO FRESCO, GREEN ONION, AND CILANTRO
Of course, you could leave off the garnishes if you don’t like them.
But you should try the queso fresco, if not the other options.
Queso fresco is a Mexican white cheese that has a tangy flavor.
It does not melt easily or smoothly but is often served as a topping for other dishes.
Simply crumble the queso fresco and sprinkle it over the dip in the skillet.
I usually sprinkle it in the middle of the skillet rather than completely covering the entire top with queso fresco.
Finally, sprinkle some sliced green onions and fresh cilantro over the dip to add some color and fresh flavor.
Jennifer
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