Cheese Dip With Ground Beef
Equipment
- 1 large skillet
- 1 Wooden spoon or spatula
- 1 Cutting board
- 1 Chef's knife
- 1 measuring cup set
- 1 measuring spoon set
- 1 medium mixing bowl (optional
- 1 serving bowl
- 1 ladle or large spoon
Ingredients
- 1 pound ground beef lean
- 1 tablespoon olive oil
- 1 small onion finely diced
- 2 clove garlic minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can diced tomatoes with green chiles 10-ounce; undrained
- 1 cup whole milk
- 8 ounce processed cheese cubed
- 1 cup shredded cheddar cheese divided
- 1/4 cup sour cream
- 2 tablespoon chopped fresh cilantro plus more for garnish
- 1 small jalapeño finely chopped; optional
- 1 tablespoon lime juice fresh
- 1/4 cup sliced green onions for garnish
- 1 bag tortilla chips for serving
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned and no longer pink, about 5–7 minutes.
- Drain excess fat from the skillet if necessary and return the beef to medium heat.
- Add the diced onion and cook, stirring occasionally, until softened, about 3–4 minutes.
- Stir in the minced garlic and cook until fragrant, about 30 seconds.
- Sprinkle in the chili powder, ground cumin, smoked paprika, salt, and black pepper, stirring to coat the beef evenly.
- Pour in the diced tomatoes with green chiles and stir to combine.
- Reduce the heat to medium-low and add the milk, stirring until the mixture is evenly combined.
- Add the cubed processed cheese and half of the shredded cheddar cheese to the skillet.
- Cook, stirring frequently, until all the cheese is melted and the mixture is smooth and creamy, 5–7 minutes.
- Stir in the sour cream until fully incorporated.
- Add the chopped cilantro, jalapeño (if using), and lime juice, then stir to combine and adjust seasoning with additional salt if needed.
- Sprinkle the remaining shredded cheddar cheese over the top and cover the skillet for 1–2 minutes to melt.
- Remove the skillet from the heat and let the dip rest for 5 minutes to thicken slightly.
- Transfer the cheese dip to a serving bowl, garnish with green onions and extra cilantro, and serve warm with tortilla chips.
Notes
For best results, keep the dip warm in a small slow cooker or over very low heat to maintain a smooth texture, and stir occasionally to prevent scorching. If the dip thickens too much as it stands, whisk in a tablespoon or two of warm milk until you reach your desired consistency. You can easily adapt the heat level by choosing mild or hot tomatoes with chiles and adjusting the amount of jalapeño. For a leaner dip, use 90% lean beef and light sour cream, or swap part of the ground beef for black beans or cooked chorizo for a flavor twist. Leftovers reheat well on low heat on the stovetop or in the microwave at short intervals, stirring between each burst to keep the cheese from separating.
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