Cheese Dip With Ground Beef

There’s something about a bubbling skillet of cheese dip with ground beef that instantly makes a room feel warmer.

Golden, velvety cheese swirls around crumbled, savory beef, flecked with tomatoes and spices, sending out that unmistakable game-day aroma.

This is a cozy, crowd-pleasing appetizer that comes together fast—about 20 minutes from pan to table—perfect for busy weeknights or last-minute get-togethers.

It’s ideal for families, beginners in the kitchen, and anyone who leans hard into comfort food. I still remember one rainy Friday when friends showed up unannounced; this dip saved the night.

I browned some beef, melted in the cheese, set out a mountain of tortilla chips, and suddenly a dreary evening turned into a relaxed, laughter-filled hangout.

This dish shines at casual gatherings, Sunday suppers, movie nights, or whenever a salty, cheesy craving hits. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold, Tex-Mex flavor in every creamy, cheesy bite
• Satisfies hungry crowds with hearty ground beef and melty cheese
• Comes together quickly with simple, everyday pantry ingredients
• Easily customized for mild or spicy heat to suit everyone
• Stays smooth and scoopable, perfect for parties and game days

Ingredients

• 1 pound ground beef, lean — choose 90% lean for less grease.
• 1 tablespoon olive oil — or neutral oil with high smoke point.
• 1 small onion, finely diced — yellow or white for mellow sweetness.
• 2 cloves garlic, minced — fresh cloves give the best flavor.
• 1 teaspoon chili powder — use a fresh, aromatic blend.
• 1/2 teaspoon ground cumin — toast briefly in a dry pan if you like.
• 1/2 teaspoon smoked paprika — adds subtle smokiness without heat.
• 1/2 teaspoon salt — adjust to taste after cheeses are melted.
• 1/4 teaspoon black pepper — freshly ground if possible.
• 1 (10-ounce) can diced tomatoes with green chiles, undrained — choose mild or hot for preferred spice level.
• 1 cup whole milk — room temperature helps cheeses melt smoothly.
• 8 ounces processed cheese, cubed — classic melty base (like Velveeta-style).
• 1 cup shredded cheddar cheese, divided — sharp cheddar gives richer flavor.
• 1/4 cup sour cream — full-fat for the creamiest texture.
• 2 tablespoons chopped fresh cilantro, plus more for garnish — stems and leaves both add flavor.
• 1 small jalapeño, finely chopped, optional — remove seeds for less heat.
• 1 tablespoon lime juice, fresh — brightens and balances richness.
• 1/4 cup sliced green onions, for garnish — use both green and white parts.
• 1 bag tortilla chips, for serving — sturdy, thick-cut chips hold up best.

Step-by-Step Method

Brown the Beef

Heat olive oil in a large skillet over medium heat. Add the ground beef. Break it up with a spoon as it cooks. Continue until the meat is browned and no longer pink, about 5–7 minutes. Drain excess fat if needed, then return the beef to the skillet over medium heat.

Sauté the Aromatics

Add the finely diced onion to the browned beef. Cook, stirring occasionally, until the onion softens, 3–4 minutes.

Stir in the minced garlic and cook just until fragrant, about 30 seconds. Avoid browning the garlic so it doesn’t turn bitter.

Season the Meat

Sprinkle in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir well to coat the beef and onions evenly with the spices.

Cook for 1–2 minutes to bloom the flavors. Make sure the spices are fully mixed in before adding any liquids.

Add Tomatoes and Milk

Pour in the can of diced tomatoes with green chiles, including the liquid. Stir to combine with the seasoned beef mixture. Reduce the heat to medium-low.

Add the milk gradually, stirring as you pour so it blends smoothly with the tomatoes and meat.

Melt in the Cheeses

Add the cubed processed cheese and half of the shredded cheddar cheese to the skillet. Stir frequently as they melt to prevent sticking or scorching.

Continue cooking over medium-low heat until the cheeses are completely melted and the mixture is smooth and creamy, about 5–7 minutes.

Enrich and Brighten

Stir in the sour cream until it’s fully incorporated and the dip looks velvety. Add the chopped cilantro, jalapeño (if using), and lime juice.

Mix well to distribute everything evenly. Taste and adjust the seasoning with a little more salt if needed.

Finish and Thicken

Sprinkle the remaining shredded cheddar cheese evenly over the top of the dip. Cover the skillet with a lid and let the cheese melt for 1–2 minutes.

Remove from the heat. Allow the dip to rest for about 5 minutes so it thickens slightly to perfect dipping consistency.

Garnish and Serve

Transfer the cheese dip to a serving bowl. Garnish with sliced green onions and extra cilantro for freshness and color.

Serve the dip warm with tortilla chips. Keep it warm in a small slow cooker or over very low heat, stirring occasionally. Add a splash of warm milk if it becomes too thick.

Ingredient Swaps

• Use ground turkey, chicken, or plant-based crumbles instead of beef; black beans can replace some or all of the meat for a lighter, cheaper option.
• Swap processed cheese for cream cheese plus extra cheddar or Monterey Jack; pepper Jack adds heat, while Colby Jack is milder.
• Substitute Greek yogurt for sour cream, and use evaporated milk or half-and-half if whole milk isn’t available.
• For less heat, use plain diced tomatoes instead of tomatoes with green chiles and omit the jalapeño; for more heat, add extra jalapeño or a pinch of cayenne.

You Must Know

– Make-Ahead • Reheating Texture – When reheating leftovers, warm gently on low for 5–8 minutes or in 30‑second microwave bursts, stirring each time and adding 1–2 tablespoons warm milk as needed, so the emulsion rebuilds and the dip returns to a pourable, velvety consistency instead of becoming grainy or stiff.

Serving Tips

• Serve in a warm cast-iron skillet surrounded by tortilla chips for easy scooping.
• Offer toppings bar: extra jalapeños, pico de gallo, cilantro, sour cream, and hot sauce.
• Spoon over baked potatoes or fries for a hearty, cheesy main or side.
• Use as a filling for mini quesadillas or taquitos for bite-sized party snacks.
• Ladle into small ramekins for individual portions at game-day or potluck gatherings.

Storage & Make-Ahead

Cheese dip with ground beef keeps in the fridge for up to 3–4 days in an airtight container.

It’s great to make a day ahead; flavors meld nicely.

Reheat gently on low, adding a splash of milk.

This dip doesn’t freeze well—dairy can separate and turn grainy.

Reheating

Reheat gently on low heat.

Use the stovetop, stirring often; the oven at 300°F, covered; or the microwave in short bursts, stirring and adding a splash of milk if needed.

Game‑Day and Tailgate Culture

On game day, I imagine this skillet of bubbling cheese dip with ground beef at the center of a crowded coffee table, ringed with warm tortilla chips, frosty drinks, and friends leaning in between plays.

I want the dip to feel like the home stadium—steady, welcoming, always ready for another scoop.

At a tailgate, I’d keep it warm in a small slow cooker, ladling it into paper bowls as people wander over, drawn by the smell of toasted spices and melted cheese.

I’d set out sturdy chips, maybe a bowl of sliced jalapeños and extra cilantro, so everyone customizes their own bite.

When you show up with this, you’re not just bringing food—you’re bringing the huddle.

Final Thoughts

Give this cheese dip with ground beef a try the next time you need a crowd-pleasing appetizer—it’s rich, hearty, and incredibly easy to pull together.

Don’t be afraid to tweak the spices, heat level, or mix-ins to make it your own signature party dip.

Frequently Asked Questions

Can I Make This Cheese Dip in a Slow Cooker From Start to Finish?

Yes, you can, but I’d brown the beef and aromatics on the stove first. Then I’d transfer everything to the slow cooker, low heat, stirring occasionally, until it melts into a velvety, cozy pool.

How Can I Adapt This Recipe for a Keto or Low-Carb Diet?

You can absolutely make it low‑carb: I’d use heavy cream, full‑fat cheeses, skip tomatoes, thicken with extra cheddar, and serve it bubbling-hot with pork rinds, celery sticks, and bell pepper strips instead of chips.

What Are Some Kid-Friendly Ways to Reduce the Spice Level?

I’d tame the spice by using plain diced tomatoes, halving chili powder, skipping jalapeño, and adding extra cheddar and sour cream. I’d offer mild toppings separately, letting kids build their own gentle, cozy scoops.

Can I Safely Keep This Dip Warm in a Chafing Dish for Hours?

Yes, you can, but I’d keep it under 2 hours at a safe 140°F or higher. I’d stir it often, add splashes of warm milk if thick, and discard leftovers that sat too long.

How Do I Prevent the Cheese Dip From Becoming Grainy or Separating?

I keep the heat low and gentle, stir often, and never let it boil. I add cheese slowly, use whole‑fat dairy, and whisk in warm milk if it thickens, keeping everything silky and cozy.