This beef queso dip is simple and perfect for entertaining and game day! It’s naturally gluten-free and loaded with all the classic taco flavors that everyone loves. Silky smooth queso is studed with taco meat and topped with fresh tomatoes, green onions, cilantro, avocado, and sour cream for the ultimate dip.
This recipe for beef queso started completely by accident. Tyler was fishing in the river, and I was cooking tacos on the tailgate of our truck when I discovered we were out of taco shells.
From there, my mind tried to figure out what I was going to do with the taco meat I had already made. So, I rummaged around in our cooler and decided to try making it into a queso dip.
Needless to say, the rest is history, and this is now one of our favorite meals to make when camping or entertaining at home!
We’ve made this beef queso dip on the tailgate of our truck in Idaho, Montana, Arizona, Wyoming, and Utah now. One dip of your corn chip into this queso, and you’ll see why we’re so hooked on it!
Ingredients & Substitutions
- Ground beef – 85/15 or 90/10 lean ground beef works best in this recipe. Otherwise, you can drain off any excess beef grease.
- Taco seasoning – I use my Homemade Taco Seasoning or taco seasoning from Simply Organic.
- Jalapeno jack cheese – or your favorite melting cheese like Monterey Jack cheese for less spice. Jalapeno jack cheese adds a touch of warmth and the flavor I remember from canned nacho cheese from my childhood. If you use a plain cheese, try adding green chiles to taste.
- Flour—I use Bob’s Red Mill 1:1 gluten-free flour, but all-purpose, Einkorn wheat, or your choice of gluten-free flour works here.
- Milk – chicken stock, or water all work in this recipe. I would avoid half-and-half as it curdled the 1 time I tried it. I find we like chicken stock or water the best for the best cheese flavor and silkiest texture.
- Toppings – chopped fresh tomatoes, green onion, sour cream, cilantro, and avocado are our favorite toppings. When we’ve been low on toppings, I’ve made this with jarred salsa and sliced green onions. A little freshly squeezed lime juice over the top really adds a bright pop of flavor. Tortilla chips are essential for dipping!
How to make this recipe step by step
Step 1: Prep all of your fresh topping ingredients and set them aside while you make the queso.
Step 2: Start by cooking the ground beef in a large skillet (cast iron works great to keep the queso warm) over medium-high heat. Break up the ground beef with a utensil to make sure it’s in small bits. Then add the taco seasoning and cook until the seasoning has been mixed into the beef and it is no longer pink.
Step 3: Add the rest of the queso ingredients and heat gently until the cheese is just mixed. It’s very important not to boil the cheese because it makes it grainy in texture.
Step 4: Stir constantly as the cheese melts. When everything is fully melted turn off the heat and top the queso with the fresh toppings.
Ways to serve this
- Serve immediately with more fresh toppings, sour cream, and corn chips.
- Serve this queso dip as an appetizer for a large group. It’s great for game day or tailgating.
- Whenever we make this while camping, we eat it for dinner rather than as an appetizer and save the leftovers for another day.
- Add a side of my Best Guacamole and Pico de Gallo if desired.
FAQ’s
I personally don’t recommend ground turkey because it becomes dry in a queso dip; try lean ground beef instead 90/10.
No queso is a dip that is mostly melted cheese held together with a bit of liquid and a touch of flour.
Storing leftovers
- To store – place any leftovers into an airtight container and store for up to three days.
- Make ahead – queso is best made and served immediately. But for head options you can prep the fresh toppings up to one day in advance you can also cook the ground beef and refrigerate it for up to two days before making the queso.
- Reheating – reheat the queso in a nonstick skillet and heat over low to medium stirring until it is heated. You may need to add a little water or milk to help the queso come back together if it breaks. Be gentle with the heat, too much heat will cause it to be grainy and for the oil to separate from the cheese.
Tips & Tricks
- Don’t rush the melting process with the cheese, it’s important to keep the heat low! We’re using real Pepperjack cheese in this recipe, and if it is overheated, it becomes grainy, unlike Velveeta cheese, which can take higher heat.
- Load up on the fresh toppings. We both feel like the fresh toppings are what makes this beef queso dip so delicious.
- If you were making this on a camp stove, as pictured above, turn the heat off if you can’t maintain a low flame. Sometimes, when you’re cooking outdoors, the wind will blow out a low flame, so it’s better to heat for a minute or two, then turn off the burner and continue to stir with the residual heat. Go back-and-forth turning the burner on and off until your cheese is melted.
- Add drained and rinsed black beans for a variation.
Dietary Options & Substitutions
- Dairy-free & Paleo – I don’t recommend dairy-free cheese in this recipe, but I do have a Dairy Free Queso that I recommend making instead. If you want to make it a taco queso you can add taco meat to the recipe.
More Taco Recipe Inspiration
I really hope you enjoy this easy Beef Queso Dip recipe! If you get a chance to make this recipe, I’d love to hear from you in the comments.
Beef Queso Dip
INGREDIENTS
- 1 pound ground beef - 85/15 or 90/10 lean
- 3 tbsp taco seasoning - or 1 packet
- 1 tbsp gluten-free flour - Bob's Red Mill 1:1 or all-purpose
- 1-2 cups chicken stock - milk, or water, add more if necessary
- 5 cups Pepperjack cheese - grated
Toppings:
- 1.5 cups cherry tomatoes - quartered
- 1/2 cup cilantro - chopped
- 1/2 cup green onion - thinly sliced
- 1 cup sour cream - or more to serve
- 1 ripe avocado - sliced or diced
- 1 lime - cut into wedges
- 1 pound bag corn tortilla chips
INSTRUCTIONS
- Sauté the ground beef in a large cast iron skillet over medium-high heat, breaking it into little bits.
- Add the taco seasoning and stir until combined. Add the flour and lower the heat to medium. Add 1 cup chicken stock/milk/water and bring the mixture to a simmer.
- Turn the heat down to low and add the grated cheese. Cook, stirring constantly, to melt the cheese without boiling it. Don't boil the cheese, or it will be grainy! Add more chicken stock or water if the queso is too thick, you're looking for a smooth creamy dip texture.
- Turn the heat off, top the beef queso dip with all the fresh topping, and serve immediately with any leftover toppings and tortilla chips.