Chorizo Queso Dip with Ground Beef
A rich, creamy party dip made with seasoned ground beef, chorizo, Rotel, and four melty cheeses. American cheese keeps the queso smooth while Monterey Jack and cream cheese add body and flavor.
Servings: 12 servings
Ingredients
- 1 lb ground beef preferably 80/20
- 10 oz pork chorizo
- 1 medium yellow onion diced
- 1 tablespoon minced garlic
- 1 can Rotel diced tomatoes with green chiles 10 oz, undrained
- 8 oz white American cheese freshly shredded
- 8 oz yellow American cheese freshly shredded
- 8 oz Monterey Jack cheese freshly shredded
- 8 oz cream cheese cut into cubes
- 2 cups whole milk plus more as needed
- 1 cup heavy cream
- 1 tablespoon all-purpose seasoning
- 2 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chicken bouillon powder
- Pickled jalapeños for serving (optional)
- Chopped fresh parsley for garnish (optional)
- Tortilla chips for serving
Instructions
- Brown the ground beef and chorizo in a large skillet or Dutch oven over medium-high heat, breaking the meat into small crumbles, until cooked through, 8 to 10 minutes. Drain excess grease if needed.
- Add the diced onion and cook until softened, 4 to 5 minutes. Stir in the garlic and cook for 30 seconds.
- Add the Rotel, all-purpose seasoning, chili powder, cumin, oregano, and chicken bouillon. Cook for 2 to 3 minutes, then reserve a small amount of the meat mixture for garnish.
- Reduce the heat to low. Stir in the whole milk and heavy cream and warm gently without letting the mixture boil.
- Add the cream cheese and stir until melted. Add the white American, yellow American, and Monterey Jack a handful at a time, stirring until smooth before adding more cheese.
- Fold the meat mixture into the queso. If the dip is thicker than you like, stir in a splash of milk until it reaches your preferred consistency.
- Transfer to a serving dish and top with the reserved meat mixture, pickled jalapeños, and parsley. Serve hot with tortilla chips.
