Skillet Beef Queso Dip
This approachable spin on queso fundido uses ground beef instead of chorizo and whole milk mozzarella cheese in place of Oaxaca and Chihuahua cheeses. Even better? This one-dish recipe uses the same skillet to cook the beef and onions on the stovetop, then melt the cheese, and finish the dip in the oven. It’s easy, beautiful, and delicious!
Ingredient List
- 1 lb ground beef (at least 80% lean)
- 1 cup chopped yellow onion
- 2 cans (4 oz) Old El Paso™ Chopped Green Chiles, undrained
- 1/4 cup water
- 1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
- 4 cups shredded whole milk mozzarella cheese (16 oz)
- 1/4 cup from 1 bottle (9 oz) Old El Paso™ Creamy Queso Sauce
- 1/2 cup crumbled queso fresco cheese
- 2 tablespoons chopped fresh cilantro leaves
- Tortilla chips, as desired
Preparation
Heat oven to 350°F. Spray 10-inch ovenproof skillet with cooking spray; cook beef and onion in skillet over medium-high heat 6 to 8 minutes, stirring occasionally, until beef is brown; drain.
Decrease heat to medium. Stir chiles, water, and taco seasoning mix into beef mixture in skillet. Cook 2 to 3 minutes longer or until slightly thickened. Remove from heat; transfer mixture to medium bowl, and clean out skillet.
Spray skillet with cooking spray. Spread cheese in even layer in skillet. Top evenly with beef mixture. Bake, uncovered, 10 to 15 minutes or until cheese is melted.
Drizzle with creamy queso sauce; top with queso fresco and cilantro. Serve with tortilla chips.
Expert Tips
Want more toppings? Garnish with diced tomatoes or pico de gallo.
For the best melty cheese dip, be sure to use whole milk mozzarella.
Nutrition
- About 1/3 Cup Calories 170 (Calories from Fat 100); Total Fat 12g (Saturated Fat 6g ,Trans Fat 0g); Cholesterol 45mg; Sodium 410mg; Potassium 95mg; Total Carbohydrate 4g (Dietary Fiber 0g ,Sugars 0g); Protein 12g
- % Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 20%; Iron 4%
- Exchanges: 1/2 Other Carbohydrate; 1/2 High-Fat Meat; 1/2 Fat
