There are certain recipes that don’t need over-explaining. They just need to work. This semi-homemade beef queso dip is one of those dishes I make when I want something comforting, a little indulgent, and guaranteed to disappear the second it hits the table.
This is my go-to for game days, casual hosting, or honestly any night where we want something fun, like for the Super Bowl! It’s rich, savory, and loaded with flavor, but the process couldn’t be easier. No roux, no blender, no babysitting the stove.
This is one of those “everyone asks for the recipe” dips.
Why This Queso Works Every Time
What I love about this dip is that it leans into semi-homemade in the best way. The base does the heavy lifting, and we layer in real ingredients to give it depth, texture, and balance.
- Lean ground beef keeps it hearty without feeling greasy
- Smoked gouda adds a subtle smokiness that instantly elevates the dip
- Frozen black bean, corn, and red pepper blend brings sweetness and texture without extra prep
- Bone broth or milk loosens the queso so it stays perfectly scoopable
It’s cozy, savory, and exactly what you want when you’re serving a crowd or feeding hungry people who don’t want “light bites.”
Ingredients You’ll Need
This recipe keeps things simple and flexible. You likely already have most of this on hand.
- 1 lb lean ground beef
- Salt and pepper, to season the beef
- 1 small red onion, diced (plus extra for topping)
- 1 small tomato, diced (plus extra for topping)
- 1 cup frozen black bean, corn, and red pepper blend
- 1 15-oz container mild salsa con queso
- 1/2 cup smoked gouda, cubed
- 1/2 cup bone broth or milk, to loosen the sauce
- Chopped parsley, for garnish
- Red Doritos, for serving
Optional for serving: fresh pico de gallo instead of individual toppings.
How I Make It
I start by browning the ground beef in a skillet over medium heat, seasoning it generously with salt and pepper. Once the beef is fully cooked, I lower the heat and add the diced red onion, tomato, frozen veggie blend, salsa con queso, smoked gouda, and bone broth or milk.
Everything gets gently mixed together, then covered and cooked on low heat for about 10 minutes. Once the cheese is fully melted and the dip is smooth and cohesive, it’s ready.
That’s it. No extra steps, no stress.
How to Serve It (Trust Me on This)
This dip is best served hot, straight from the skillet or transferred to a warm serving dish. I finish it with chopped red onion, fresh tomato, and parsley, or sometimes I just spoon fresh pico right over the top.
And here’s the non-negotiable: serve it with red Doritos. The flavor combination is elite. Salty, crunchy, slightly sweet corn chips with rich, beefy queso is a perfect bite every time.
When I Make This
This is one of those recipes that works for:
- Game days and Super Bowl spreads
- Casual hosting with friends
- Family movie nights
- “We want something fun for dinner” nights
It’s cozy, satisfying, and exactly the kind of food that brings people together around the table.
Beef queso dip
Ingredients
- 1 lb lean ground beef
- Salt and pepper, to season the beef
- 1 small red onion, diced (plus extra for topping)
- 1 small tomato, diced (plus extra for topping)
- 1 cup frozen black bean, corn, and red pepper blend
- 1 15- oz container mild salsa con queso
- 1/2 cup smoked gouda, cubed
- 1/2 cup whipped cream cheese
- 1/2 cup bone broth or milk, to loosen the sauce
- Chopped parsley, for garnish
- Red Doritos, for serving
Instructions
- Start by placing a large skillet over medium heat. Add the ground beef and season it with salt and pepper. Cook the beef, breaking it up with a spoon, until it’s fully browned and no longer pink. If there’s excess grease, carefully drain it off.
- Lower the heat to low, then add the diced red onion, diced tomato, frozen black bean, corn, and red pepper blend, salsa con queso, cream cheese, cubed smoked gouda, and bone broth or milk. Gently stir everything together until combined.
- Cover the skillet and let the mixture cook on low heat for about 10 minutes, stirring once or twice, until the cheese is fully melted and the dip is smooth and creamy. If the queso feels too thick, add a splash more broth or milk until it reaches a scoopable consistency.
- Once melted and heated through, remove from the heat. Serve warm over red Doritos and finish with chopped red onion, parsley, and tomatoes, or top with fresh pico de gallo.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
