Ingredients
- 1/2 pound ground beef or ground chicken
- 1/2 pound Velveeta cheese, cubed
- 1/2 pound pepper jack cheese, shredded
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel), undrained
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/4 cup red onion, finely chopped
- 1 jalapeño, finely chopped (optional, for added heat)
- 1/4 cup fresh cilantro, chopped (optional)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Salt and black pepper, to taste
- Tortilla chips, for serving
Instructions
1. Cook the Meat
Place a large skillet or saucepan over medium heat. Add the ground beef or ground chicken and cook, breaking it apart with a spoon or spatula. Continue cooking until the meat is fully browned and no longer pink. This will take about 5 to 7 minutes.
If using ground beef, drain any excess fat from the pan to keep the queso from becoming too greasy.
2. Combine Ingredients
Lower the heat to medium-low. Add the cubed Velveeta and shredded pepper jack cheese directly into the pan with the cooked meat. Then add the can of diced tomatoes with green chilies (including the liquid), black beans, corn, chopped red onion, chopped jalapeño (if using), cumin, chili powder, and garlic powder.
Stir gently to combine everything.
3. Melt and Stir
Let the cheese melt slowly, stirring frequently to prevent burning or sticking to the bottom of the pan. The mixture will begin to come together into a thick, creamy dip. This usually takes about 5 to 7 minutes.
Patience is key here—low heat helps the cheese melt smoothly without separating.
4. Taste and Adjust
Once everything is melted and well blended, taste the queso and adjust the seasoning. You may want to add a pinch of salt or a bit more chili powder, depending on your preferences.
5. Finish and Serve
Remove the skillet from the heat. If using, stir in the chopped cilantro for a burst of freshness. Transfer the queso to a serving dish or small slow cooker to keep warm. Serve immediately with tortilla chips.
Notes
Cheese Melting 101
Melting cheese can be tricky for beginners. The biggest mistake is using high heat, which can cause the cheese to become oily or grainy. Always use medium-low heat and stir constantly for the smoothest texture.
Prepping Efficiently
Chop all vegetables and cube your cheese before you begin cooking. This mise en place (everything in its place) approach helps you stay organized and makes cooking less stressful.
If Your Queso Is Too Thick
Add a splash of milk or a little more of the tomato juice from the can to loosen the texture. Stir well until the consistency is just right for dipping.
If It’s Too Thin
Let it simmer for a few more minutes, uncovered, to allow some of the liquid to cook off.
No Skillet? No Problem
If you don’t have a large skillet, you can use a saucepan or even a Dutch oven. Just make sure it’s large enough to hold all the ingredients once combined.
Burnt Bottom?
If you accidentally scorch the bottom of the pan, don’t scrape it up. Just transfer the queso to another pan and continue cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes