Tex-Mex
Chili Con Queso
Tex-Mex melted cheese dip with spiced beef and green chiles - rich, meaty, and impossibly addictive.
dipEasyTex-Mex
Prep10 minCook20 minTotal30 minServes10Temphot
✓ gluten-free
⚠ Contains: 🥛 Dairy
Recipe
Ingredients
- 8 ozground beef
- 16 ozVelveeta cheese(cubed)
- 1 cupsharp cheddar(shredded)
- 10 ozdiced tomatoes with green chiles(one can, undrained)
- 1/4 cupwhole milk
- 1/2 tspground cumin
- 1/4 tspgarlic powder
- 2 tbspfresh cilantro(for garnish)
Make Ahead
Best served immediately. Can be gently reheated but may need additional milk to restore consistency.
Instructions
- 1Brown ground beef in a large saucepan over medium heat, breaking into small crumbles
- 2Drain excess fat
- 3Add diced tomatoes with chiles, cumin, and garlic powder, stir to combine
- 4Reduce heat to low and add Velveeta cubes
- 5Stir frequently until Velveeta is melted
- 6Add cheddar and milk, continue stirring until smooth
- 7Adjust consistency with more milk if needed
- 8Transfer to serving bowl, garnish with cilantro, serve immediately with warm chips
Notes
Pro Tips
Velveeta creates the smoothest texture, but a mix with real cheddar adds better flavor. Keep heat low to prevent the cheese from breaking.
History & Origin
Chili con queso has roots in northern Mexico and became a Tex-Mex staple in the early 20th century. It gained widespread popularity after Ro-Tel tomatoes were introduced in 1943.
Pairs Well With
tequilamexican-beermargarita
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