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Recipe by:

Elena SMITH

Delightfully Creamy Chili Queso Dip for Gatherings

A warm and cheesy Chili Queso dip made with melted cheese, spicy chili, and comforting flavors, perfect for holiday gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Group: Meat
  • 1 lb. ground beef (or turkey for a lighter option)
Group: Chili and Spices
  • 1 can (15 oz.) chili chunky-style recommended
  • 2 Tbsp. diced onion or more if desired
  • 1 tsp. garlic powder
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • Salt and pepper to taste
Group: Cheeses
  • 16 oz. Velveeta cheese, cubed it melts beautifully
  • 1 cup shredded cheddar cheese
Group: Other Ingredients
  • 1 can (10 oz.) diced tomatoes with green chiles (drained)
  • Tortilla chips for serving

Equipment

  • Large skillet

Method
 

  1. In a large skillet over medium heat, brown the ground beef. Drain any excess fat.
  2. Stir in the chili, diced tomatoes, onion, garlic powder, chili powder, and cumin, mixing well.
  3. Lower the heat to medium-low and add the cubed Velveeta and shredded cheddar, stirring until melted and creamy.
  4. Season with salt and pepper to taste, then serve warm with tortilla chips.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat on the stovetop over low heat, adding a splash of milk if it thickens.