Equipment
Ingredients
Meat Base
- 450 g lean ground beef, raw
- 15 g taco seasoning
Queso Base
- 450 g processed melting cheese, cut into 2.5cm cubes
- 280 g diced tomatoes with green chiles, undrained
- 30 ml whole milk
Nutrition (per serving)
Method
Heat a large skillet over medium-high heat. Add the lean ground beef and cook, breaking it apart with a spatula, until completely browned and reaching a safe internal temperature of 74°C/165°F. Drain any excess rendered fat.
Reduce the heat to medium. Sprinkle the taco seasoning over the cooked ground beef. Stir well and cook for 1 minute until highly fragrant.
Add the cubes of processed melting cheese and the entire contents of the undrained diced tomatoes with green chiles directly into the skillet with the beef.
Stir continuously over medium-low heat to gently melt the cheese. Avoid letting the mixture boil. Continue stirring for about 5 to 7 minutes until completely smooth. If the dip appears too thick, stir in whole milk, 15ml at a time, until the desired dipping consistency is reached.
Carefully transfer the hot dip to a serving bowl or a slow cooker set to the warm setting. Serve immediately alongside tortilla chips.
Chef's Notes
- Using a processed cheese product is chemically crucial for this specific style of dip. The sodium citrate present in the processed cheese ensures a perfectly smooth emulsion without separating or becoming oily and stringy like traditional cheddar might under direct heat.
- Do not drain the canned tomatoes and green chiles. The acidic liquid in the can is required to thin the melting cheese into a scoopable consistency while providing a bright contrast to the heavy fat profile.
- For those seeking a spicier profile, consider adding fresh diced jalapenos or serranos during the final minutes of browning the beef, or opting for a hot-rated can of diced tomatoes and chiles.
Storage
Refrigerator: 4 days — Store in an airtight container once completely cooled.
Freezer: 1 month — Texture may become slightly grainy upon thawing. Reheat gently while stirring to restore emulsion.
Reheating: Microwave in 30-second intervals, stirring vigorously between each, or heat gently in a saucepan over medium-low heat.
