Beef Queso Dip
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(18)
Ingredients
8 servings
- 1 tablespoon olive oil
- 8 ounces ground beef
- 1 teaspoon Emeril's Essence Creole Seasoning
- ½ teaspoon chili powder
- ½ teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- 8 ounces VELVEETA®, cubed
- ½ cup shredded Monterey Jack cheese
- ½ cup canned diced tomatoes
- ¼ cup canned chopped green chiles
- ¼ cup salsa verde
- 2 tablespoons chopped fresh cilantro leaves
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Preparation
Step 1
Heat olive oil in a saucepan over medium high heat. Add ground beef, Emeril's Essence, chili powder, cumin, salt and pepper, to taste. Cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and transfer to a plate.
Step 2
Add VELVEETA® to the saucepan, stirring until melted. Stir in Monterey Jack cheese, diced tomatoes, green chiles and salsa verde until well combined.
Step 3
Stir in ground beef and cilantro until heated through, about 1-2 minutes.
Step 4
Serve immediately.
Step 5
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Chef's notes
To reheat, place in microwave and stir in 30-second intervals. Add milk as necessary until desired consistency is reached.
