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Creamy homemade queso dip with ground beef served with tortilla chips and fresh cilantro garnish.
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White Queso Dip with Ground Beef (No Velveeta)

This creamy white queso dip with ground beef is rich, smooth, and packed with flavor. Made with real cheese, green chilies, and fresh cilantro, this easy homemade queso is perfect for tortilla chips, nachos, tacos, or parties.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 6
Author: Ashley Nicole

Ingredients

For the Ground Beef

  • 1 pound ground beef
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cumin
  • ¼ teaspoon black pepper

For the Queso

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 ½ cups whole milk
  • ½ cup heavy cream
  • 2 cups freshly shredded white American cheese or white cheddar
  • 1 cup shredded Monterey Jack cheese
  • 1 4 oz can diced green chilies, drained
  • ¼ teaspoon cayenne pepper optional
  • ¼ teaspoon salt or to taste

To Finish

  • ¼ cup finely chopped fresh cilantro
  • extra cilantro for garnish

Instructions

Stovetop Instructions

  • In a skillet over medium heat, cook the ground beef until browned. Break the meat into very small crumbles so the queso has fine pieces of beef throughout.
  • Add salt, garlic powder, onion powder, cumin, and black pepper. Stir well and cook for another minute. Drain excess grease and set aside.
  • In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
  • Slowly whisk in the milk and heavy cream. Continue whisking until the mixture begins to thicken slightly, about 3–4 minutes.
  • Reduce heat to low. Add the shredded cheeses a handful at a time, stirring constantly until completely melted and smooth.
  • Stir in the diced green chilies and cayenne pepper if using.
  • Stir the cooked ground beef into the queso and mix well. Fold in the chopped cilantro and cook for another 2–3 minutes until hot and creamy.
  • Serve warm
  • Garnish with extra cilantro and serve with tortilla chips.

Notes

  • Use freshly shredded cheese for the smoothest queso texture.
  • If the dip becomes too thick, stir in a splash of warm milk.
  • Add diced jalapeños for extra spice.
  • Leftovers can be stored in the refrigerator for up to 3 days.