Ingredients
Meat
- 1 lb ground beef
- 2 tablespoons taco seasoning
Dairy
- 8 ounces Velveeta cheese
- 2 cups grated cheddar cheese
- 1/2 cup milk
Other
- 10 ounces diced tomatoes with green chiles (canned, juices drained)
Instructions
- Cook the ground beef: In a large skillet over medium-high heat, add the ground beef. Cook, stirring occasionally, until the beef is fully browned and no longer pink, about 7-10 minutes. Drain excess fat if necessary. Sprinkle the taco seasoning over the cooked beef and stir well to evenly coat the meat.
- Add cheeses and tomatoes: Drain the juice from the canned diced tomatoes with green chiles. Add the tomatoes, Velveeta cheese (cut into cubes for easier melting), and grated cheddar cheese to the skillet with the seasoned beef. Stir continuously until the cheeses begin to melt and blend with the meat and tomatoes, about 3-5 minutes.
- Incorporate milk and finish melting: Pour in the 1/2 cup of milk gradually, stirring the mixture continuously to help all the cheese melt smoothly into a creamy queso. Continue stirring over medium heat until the queso is fully melted, creamy, and heated through, about 2-3 minutes more.
- Serve: Remove from heat and transfer to a serving dish. Garnish with optional additional toppings such as sliced jalapeños, chopped cilantro, or green onions if desired. Serve warm with tortilla chips or as a dip of your choice.
Notes
- Use Velveeta cheese for the creamiest texture; alternatively, processed cheese or a blend of cheeses can be used but may change the texture slightly.
- For a spicier queso, add chopped jalapeños or a few dashes of hot sauce.
- Ensure to drain the tomato juices well to prevent the queso from becoming too runny.
- Serve immediately for the best texture; queso tends to thicken as it cools but can be gently reheated with a splash of milk.
- This recipe can be easily doubled for larger gatherings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Tex-Mex
