Beef Taco Queso Dip
30 Minutes Total
- 10 Servings
- 1 lb ground beef (at least 80% lean)
- 1 cup chopped yellow onion
- 1 can (14.5 oz) fire roasted diced tomatoes, undrained
- 1 package (1 oz) Old El Paso™ original taco seasoning mix
- 1/4 teaspoon ground red pepper (cayenne)
- 1 package (8 oz) cream cheese, cubed
- 3/4 cup Corona™ Extra beer
- 1 package (8 oz) Old El Paso™ shredded Mexican style 4 cheese blend (2 cups)
- 1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
- 1 package (10 count) Old El Paso™ flour tortillas for soft tacos and fajitas, heated as directed on package
- In 10-inch nonstick skillet, cook beef and onion over medium-high heat 6 to 8 minutes, stirring occasionally, until beef is brown; drain. Decrease heat to medium. Stir in tomatoes, taco seasoning mix and red pepper. Cook 1 to 2 minutes longer or until slightly thickened. Remove from heat; spread beef mixture in even layer in the skillet.
- In 2-quart saucepan, heat cream cheese and beer over medium-low heat 3 to 5 minutes, stirring constantly with whisk, until cream cheese is completely melted.
- Stir in Mexican 4 cheese blend a little at a time until melted and sauce is smooth, about 4 minutes. Stir in green chiles. Pour over beef mixture in skillet. Serve with tortillas.
- Chopped fresh tomatoes and green onions make a picture perfect garnish to sprinkle over the top of the dip.
- Chips can be served with or in place of the warm tortillas.