Description
Forget bland, boring cheese dips! This Loaded Queso is a flavor explosion that will have your friends and family begging for the recipe. It’s packed with seasoned ground beef, spicy chorizo, a blend of melty cheeses, and just the right amount of kick. Perfect for game day, parties, or just a fun weeknight snack attack, this dip is guaranteed to be a hit. Get ready to experience queso like never before.
Equipment:
Ingredients
Units
Scale
- 1 pound ground beef (80/20 blend recommended)
- 1/2 pound chorizo, casings removed
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 (10-ounce) can Rotel Diced Tomatoes & Green Chilies, undrained
- 1 (10-ounce) can Hot Rotel Diced Tomatoes & Green Chilies, undrained
- 1 jalapeño, seeded and minced (optional, for extra heat)
- 1 (8-ounce) package Velveeta cheese, cut into cubes
- 1 (8-ounce) package cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded Pepper Jack cheese
- 1/4 cup milk or half-and-half (as needed to adjust consistency)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
For Serving:
- Tortilla chips
- Chopped fresh cilantro
- Pico de gallo
- Diced avocado
- Sliced green onions
- Sour cream
- Guacamole
Instructions
- In a large skillet, brown the ground beef and chorizo over medium-high heat. Break it up with a spoon as it cooks until it is no longer pink. Drain off any excess grease.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until it becomes fragrant. You should smell the garlic’s aroma.
- Pour in both cans of Rotel, including the liquid. Add the minced jalapeño, if using. Stir everything to combine.
- Reduce the heat to low. Add the cubed Velveeta, softened cream cheese, Monterey Jack, and Pepper Jack cheeses to the skillet.
- Stir frequently until the cheeses are completely melted and the dip is smooth and creamy. If the queso is too thick, add milk or half-and-half, a tablespoon at a time, until you get the perfect consistency.
- Season the queso with chili powder, cumin, smoked paprika, salt, and pepper. Taste and adjust the seasonings as needed. Everyone has different tastes!
- Transfer the queso to a serving bowl. Garnish with your favorite toppings, such as fresh cilantro, pico de gallo, diced avocado, sliced green onions, sour cream, or guacamole.
- Serve immediately with warm tortilla chips. Enjoy the party!
Notes
- The Secret Ingredient: This recipe uses two cans of Rotel. One is the original and the second one is the Hot variety. This adds a nice boost of heat. This is what sets it apart from others. Instead of just adding jalapenos for heat, the second variety of Rotel adds another dimension of flavor. You still get all the great flavor of the original but with just the right amount of heat.
- For a vegetarian version, omit the ground beef and chorizo. You can add 1-2 cups of cooked black beans or lentils for extra protein and texture.
- If you want a smokier flavor, try adding a 1/4 teaspoon of chipotle powder along with the other spices.
- Don’t be afraid to adjust the amount of cheese, spice, and toppings to suit your preferences. This is your queso masterpiece!
Nutrition
- Serving Size: Approximately 1/2 cup
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 15g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 80mg