Taco Queso Dip Recipe

All the spicy, earthy, and beefy flavor of a ground beef taco in dip form.

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
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Updated April 24, 2025
A tortilla chip is dunked in a small bowl of taco queso dip.

Serious Eats / Joshua Bousel

Taco night is a tradition in my house, and I imagined taking that same well-seasoned, spicy ground beef and mixing it with a combo of cheddar and Monterey Jack, along with some sour cream for good measure. This queso has a robustness from earthy cumin and chili powder, spicy jalapeños and salsa, sautéed onions, garlic, and, of course, beef chuck. It really gives the sensation of eating a taco in dip form, and how can you go wrong with that?

January 2014

Recipe Details

Taco Queso Dip Recipe

Prep 5 mins
Cook 25 mins
Active 25 mins
Total 30 mins
Serves 8 to 10 servings
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Ingredients

  • 1/2 pound Monterey Jack cheese, grated

  • 1/2 pound sharp cheddar cheese, grated

  • 1 tablespoon cornstarch

  • 2 tablespoons olive oil

  • 1/4 cup finely chopped yellow onion

  • 1 small jalapeño, stemmed, seeded, and finely diced

  • 1 teaspoon minced garlic (about 1 medium clove)

  • 1 teaspoon chili powder

  • 1 teaspoon ground cumin

  • 1 teaspoon dried oregano

  • 1/2 pound ground beef chuck

  • 1/4 cup salsa

  • 5 ounces evaporated milk

  • 1/4 cup sour cream

  • 2 tablespoons chopped fresh cilantro leaves

  • 1/2 teaspoon zest from 1 lime

  • Kosher salt

Directions

  1. Place Monterey Jack and cheddar cheese in a medium bowl and toss with cornstarch until evenly coated. Set aside.

    Closeup of shredded cheese coated with cornstarch.

    Serious Eats / Joshua Bousel

  2. Heat oil in a medium saucepan over medium-high heat until shimmering. Add in onion and cook, stirring occasionally, until softened and lightly browned around the edges, about 5 minutes. Add in jalapeño, garlic, chili powder, cumin, and oregano and cook until fragrant, about 30 seconds. Add in ground beef and cook, breaking up with a wooden spoon, until browned, about 5 minutes. Stir in salsa, reduce heat to medium, and simmer for 5 minutes.

    Closeup of the cooked taco meat mixture.

    Serious Eats / Joshua Bousel

  3. Stir in evaporated milk, scraping bottom of pan to release any fond, and bring to a boil. Reduce heat to low and add in cheese. Stir constantly until cheese is melted and smooth. Stir in sour cream, cilantro, and lime zest. Season with salt to taste. Transfer to a bowl and serve immediately.

    The finished taco queso dip in a saucepan, ready to transfer to serving bowls.

    Serious Eats / Joshua Bousel

This Recipe Appears In

Nutrition Facts (per serving)
290 Calories
23g Fat
5g Carbs
17g Protein
×
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 290
% Daily Value*
Total Fat 23g 29%
Saturated Fat 12g 58%
Cholesterol 66mg 22%
Sodium 497mg 22%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 2%
Total Sugars 2g
Protein 17g
Vitamin C 3mg 13%
Calcium 392mg 30%
Iron 1mg 6%
Potassium 199mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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