All right. One of my favorite things in the whole wide world is happy hour. Specifically, cheap beer and cheese dip (or nachos) at half price. On days when I work from 5:30 a.m. – 3:30 p.m., I am like a child getting out of school so I can take myself to happy hour. I immediately chase down the local streetcar, jump in, and impatiently ride it to the sports bar near my apartment. I sit outside on the patio (when it’s not ungodly hot outside), and order two things : cheap domestic beer … and cheese dip. It’s what I do. But sometimes I’m like, “I should be an adult, save my money, and just go home.” In those instances, I need something to look forward to when I get home after a ten hour shift at work. So what do I make? Loaded beefy queso dip.
Loaded beefy queso dip is my go to for many things, actually. Every tailgate needs a good cheese dip. Every party needs a good cheese dip. Every happy tummy has a trace of cheese dip in it somewhere, right? Easy cheese dip is made with “cheese loaf” and Rotel. Loaded beefy queso dip is made with “cheese loaf” and homemade Rotel! And seasoned beef!
What I’m trying to say is that this is still suuuuuper easy to make, and the flavors make your tastebuds super happy. Plus, you are actually cooking a few fun ingredients together, so you can brag that you put some effort into your cheese dip and impress your friends.
I’ve made this loaded beefy queso dip for quite a few years now, but it was time to share it with you. This is my go-to for tailgate snacks, as it really enjoys hanging out with it’s best friend, cheap domestic beer. They’re a match made in heaven, really. Sports, beer, friends, cheese dip. Boom. ‘Merica.
Bonus tip : loaded beefy queso dip is not only easy to make, but it’s also easy to transport AND reheat … if you don’t eat it all the first time around.
I add the milk at the very end to make it really creamy. I would recommend starting with a splash, and then adjusting how much milk you add based on how creamy you’d like your queso. You can always add more, but you can never take it back out. 🙂
Enjoy! And cheers to all of us who still embrace the throwback recipes. 😉
- 1/2 lb. ground beef (I used 90/10)
- 3 tsp. taco seasoning
- 1 cup fire roasted tomatoes
- 1/2 cup white onion, finely chopped
- 2 Tbsp. jalapeno, finely chopped
- 2 cloves garlic, minced
- 16 oz. cheese loaf (original), cubed
- 1/2 cup milk (I used 2%)
- In a large saute pan over medium heat, start cooking the ground beef, and break it down into very small pieces as it cooks.
- When the ground beef first starts to brown, after just a minute or so, add the taco seasoning and mix it thoroughly into the beef. Then add the tomatoes, white onion, and jalapeño.
- Allow the beef and veggies to cook together for at least 5-7 minutes, or until the onion and jalapeño have softened. Add the garlic, and cook another 1-2 minutes.
- Cube the cheese into small pieces, about 1/2"-1" cubes. Add the cheese cubes to the beef and veggies, and stir in until completely melted.
- Add up to 1/4 cup milk, and test the consistency to see if you like it. For creamier queso, add an additional 1/4 cup.
- Serve hot, or store in a plastic container in the refrigerator for up to a week!