A year ago I stumbled across a recipe for a Beefy Queso Dip featuring one of my all time favorite foods, Velveeta. To this day, I'm not really sure what Velveeta is actually made of, but to be honest, I don't even care if it's made from toxic waste, it's literally the most incredible "cheese" product that's ever been invented. A Velveeta mac and cheese is 100 times better than any other mac and cheese I've ever had, and I dare someone to dispute that.

The plain Velveeta/Rotel Tomatoes Dip has been around for a trillion years (this is not a researched fact, but it's been around)...so when the idea of adding in Beef and other tasty ingredients into this dip was introduced to me I had to try it. I made a large pot of this amped up queso dip and my husband and I literally finished the whole thing by ourselves. That's over 2 pounds of beefy, cheesy goodness, that two people ate in one sitting. You can judge me, it's ok, my arteries are still in shock.

I like this dip because it takes only 20 minutes to make, it can feed a small country of people (unless you're me and eat like a football team), it's got a ton of flavor and it's great for things like football parties or even a holiday party as an appetizer.

Pro tip: put the dip in a fondue pot to help keep it warm when you're serving it. There's nothing worse than a congealed mess of cheese.  

While this recipe is not a total original, my recipe below is how I made it. My major alteration: using Grass Fed Ground Beef instead of just regular ground beef. Trust me, it makes a HUGE difference in terms of flavor. Also, don't skip the pepper jack cheese - it's a vital component.

Enjoy!

Ground Beef Queso Dip

Prep Time
10 Minutes
Cook Time
10 Minutes
Total Time
20 Minutes
Yield
Serves 6-8

Ingredients

  • 1 pound Grass Fed Ground Beef
  • 1 pound Velveeta Cheese, cut into large cubes
  • 1, 10 oz. Can Rotel Tomatoes (medium heat)
  • 2 Tablespoons Garlic, minced
  • 1/2 cup Red Onion, minced
  • 2 Tablespoons Jalapeno, minced
  • 3/4 cup, Pepper Jack cheese, shredded

Directions

  • In a 10" castiron pan (or other oven safe pan), brown your ground beef over a medium heat until there's no pink. Drain the meat through a sieve and set the meat aside.
  • Place your pan back on the stove and over a medium heat, add in your Velveeta and the entire contents of the Rotel tomatoes can.
  • Stir frequently until the cheese is completely melted.
  • At this point, add back your drained beef to the pan and the garlic, red onion, jalapeno and pepper jack cheese. Stir to combine and rewarm the beef.
  • Optional: at this point you can put the pan under your oven's broiler for a few minutes to get the top slightly golden brown or you can serve it as is. To help keep the pan warm, try putting your queso dip in a fondue pot!
  • Serve with tortilla chips and enjoy!