Equipment
Ingredients
Meat Base
- 450 g lean ground beef, raw
- 15 g taco seasoning
Queso Base
- 450 g processed melting cheese, cut into 2.5cm cubes
- 280 g diced tomatoes with green chiles, undrained
- 30 ml whole milk
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 309 kcal
- Protein
- 15 g
- Carbohydrates
- 4 g
- Fat
- 25 g
- Fiber
- 0 g
- Sugar
- 1 g
- Sodium
- 876 mg
- Saturated Fat
- 12 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 35 mg
- Potassium
- 262 mg
- Calcium
- 330 mg
- Iron
- 1.0 mg
- Magnesium
- 22 mg
- Phosphorus
- 263 mg
- Zinc
- 2.7 mg
- Vitamin A
- 125 mcg
- Vitamin C
- 2 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.1 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.9 mcg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.08 mg
- Niacin
- 1.7 mg
- Folate
- 7 mcg
- Water
- 53 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Heat a large skillet over medium-high heat. Add the lean ground beef and cook, breaking it apart with a spatula, until completely browned and reaching a safe internal temperature of 74°C/165°F. Drain any excess rendered fat.
Reduce the heat to medium. Sprinkle the taco seasoning over the cooked ground beef. Stir well and cook for 1 minute until highly fragrant.
Add the cubes of processed melting cheese and the entire contents of the undrained diced tomatoes with green chiles directly into the skillet with the beef.
Stir continuously over medium-low heat to gently melt the cheese. Avoid letting the mixture boil. Continue stirring for about 5 to 7 minutes until completely smooth. If the dip appears too thick, stir in whole milk, 15ml at a time, until the desired dipping consistency is reached.
Carefully transfer the hot dip to a serving bowl or a slow cooker set to the warm setting. Serve immediately alongside tortilla chips.
Chef's Notes
- Using a processed cheese product is chemically crucial for this specific style of dip. The sodium citrate present in the processed cheese ensures a perfectly smooth emulsion without separating or becoming oily and stringy like traditional cheddar might under direct heat.
- Do not drain the canned tomatoes and green chiles. The acidic liquid in the can is required to thin the melting cheese into a scoopable consistency while providing a bright contrast to the heavy fat profile.
- For those seeking a spicier profile, consider adding fresh diced jalapenos or serranos during the final minutes of browning the beef, or opting for a hot-rated can of diced tomatoes and chiles.
Storage
Refrigerator: 4 days — Store in an airtight container once completely cooled.
Freezer: 1 month — Texture may become slightly grainy upon thawing. Reheat gently while stirring to restore emulsion.
Reheating: Microwave in 30-second intervals, stirring vigorously between each, or heat gently in a saucepan over medium-low heat.
Troubleshooting
The dip is solidifying quickly at room temperature
Cause: Ambient temperature is rapidly cooling the processed cheese
Fix: Return to the stove or microwave and gently reheat, stirring in a small splash of warm milk
Prevention: Serve the dip in a slow cooker, fondue pot, or a pre-warmed heavy ceramic bowl
A greasy orange film sits on top of the dip
Cause: High fat content in the ground beef that was not adequately drained
Fix: Gently skim the excess fat off the top with a large spoon
Prevention: Use 90 percent or higher lean ground beef and thoroughly drain after browning
Cultural Context
Chili con queso has roots originating in the northern Mexican state of Chihuahua, traditionally utilizing white cheeses and roasted poblano peppers. The processed cheese and ground beef iteration became a hallmark of Tex-Mex cuisine in the mid-twentieth century across the American Southwest. Today, it stands as an iconic and virtually indispensable centerpiece for tailgates, Super Bowl parties, and casual American gatherings.
