Description
A bold and creamy cheese dip loaded with seasoned ground beef, beans, corn, and fire-roasted tomatoes. Perfect for backyard barbecues, tailgates, and gatherings.
Ingredients
1 tablespoon olive oil
1 pound ground beef
1 small yellow onion, finely diced (about 1 cup)
3 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon salt
¼ teaspoon black pepper
1 (10-ounce) can fire-roasted diced tomatoes with green chilies, undrained
1 (4-ounce) can diced green chilies
½ cup canned black beans, drained and rinsed
½ cup corn kernels
8 ounces cream cheese, softened and cubed
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
2 tablespoons chopped fresh cilantro (optional)
1 small jalapeño, finely diced (optional)
Instructions
Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned. Drain excess grease if needed.
Add diced onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds.
Add smoked paprika, cumin, chili powder, salt, and black pepper. Stir to combine.
Mix in fire-roasted tomatoes, diced green chilies, black beans, and corn. Simmer 5 minutes.
Reduce heat to low. Add cream cheese and stir until melted. Pour in heavy cream and mix until smooth.
Gradually stir in shredded cheddar and Monterey Jack cheese until fully melted and creamy.
Garnish with cilantro and jalapeño if desired. Serve warm with tortilla chips.
Notes
Keep warm in a slow cooker on the warm setting for parties.
If the queso thickens too much, stir in 1–2 tablespoons warm milk or cream.
For extra smokiness, prepare in a cast-iron skillet on the grill over indirect heat.
Freshly shredded cheese melts more smoothly than pre-shredded cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes