Ingredients
— The Meat Base —
1 lb (450g) lean ground beef (or breakfast sausage/chorizo)
1/2 medium yellow onion, diced
2 cloves garlic, minced
1 packet (1 oz) taco seasoning
— The Cheesy Dip —
32 oz (2 lbs) Velveeta cheese (or similar processed cheese loaf), cubed
1 can (10 oz) Rotel (diced tomatoes & green chilies), undrained
1/2 cup beer (lager or pilsner) or milk
1 can (15 oz) black beans, rinsed and drained
1 can (11 oz) corn (or Mexicorn), drained
— Garnish & Serving —
1/4 cup fresh cilantro, chopped
1 jalapeño, sliced (optional, for heat)
1 bag sturdy tortilla chips (scoops work best)
Instructions
1. **Brown the Meat:** In a large Dutch oven or deep skillet over medium-high heat, cook the ground beef and diced onion until the beef is browned and crumbled. Drain any excess grease.
2. **Season:** Add the minced garlic and taco seasoning to the meat. Stir well and cook for 1 minute until fragrant.
3. **Add Liquids:** Pour in the undrained can of Rotel and the beer (or milk). Stir to deglaze the pan, scraping up any browned bits from the bottom.
4. **Melt Cheese:** Reduce the heat to low. Add the cubed Velveeta cheese. Stir constantly and gently until the cheese is completely melted and smooth. Do not let it boil, or the cheese may separate.
5. **Add Mix-Ins:** Stir in the drained black beans and corn. Let the dip simmer on low for 2–3 minutes until everything is heated through.
6. **Serve:** Remove from heat. Stir in half of the cilantro. Transfer to a serving bowl (or keep warm in a slow cooker). Top with the remaining cilantro and jalapeño slices. Serve immediately with tortilla chips.
Notes
Slow Cooker Method: Brown the meat and onions on the stove first. Then, transfer the meat mixture and ALL other ingredients (except garnishes) to a Crockpot. Cook on LOW for 1.5 to 2 hours, stirring occasionally, until melted and hot.
The Beer: A light beer (like a lager or pilsner) adds a delicious savory depth to the cheese. If you prefer not to use alcohol, whole milk or evaporated milk works perfectly to thin the dip.
Make it Spicy: Use ‘Hot’ Rotel or add a dash of cayenne pepper. For a milder version, use ‘Mild’ Rotel and omit the fresh jalapeños.
Keep it Warm: Queso thickens quickly as it cools. Serve it directly from a slow cooker on the ‘Warm’ setting for parties.
- Prep Time: 10
- Cook Time: 15
- Category: Appetizer
- Method: Stovetop
- Cuisine: Tex-Mex