Name: Chili Con Queso Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Tex-Mex
Ingredients: 1 batch prepared taco meat (about 1 pound ground beef cooked with taco seasoning); 8 oz Velveeta cheese, cubed; 1 (15.5 oz) jar queso cheese; 1 (10 oz) can Rotel diced tomatoes and green chilies, do not drain; Pico de gallo, for serving

Jump to Recipe

Introduction

Chili Con Queso is a creamy, cheesy dip with a spicy kick that’s perfect for game day or casual gatherings. Combining flavorful taco meat with melted cheeses and diced tomatoes, this dish is sure to please any crowd.

A close-up view of a bowl filled with creamy cheeseburger dip, showing a thick orange cheese layer mixed with browned ground beef and small bits of tomato. The top surface of the dip is garnished with bright red diced tomatoes, green jalapeno pieces, and fresh green cilantro leaves. A white tortilla chip is dipped partially into the bowl, resting on the edge. The bowl itself is white with a blue and orange rim, placed on a wooden board scattered with more white tortilla chips. In the background, a white bowl with a blue rim holds chopped tomato, onion, and cilantro. The whole scene sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 batch prepared taco meat
8 oz Velveeta, cubed
1 15.5 oz jar queso cheese
1 10 oz can Rotel (do not drain)
Pico de gallo, optional topping

Instructions

Step 1: In a large skillet over medium heat, add the prepared taco meat, Velveeta cubes, queso cheese, and the undrained can of Rotel. If preparing taco meat fresh, add Velveeta, queso, and Rotel once the meat is fully cooked.
Step 2: Stir the mixture continuously while the cheeses melt and blend with the meat and tomatoes, about 5 minutes, until smooth and creamy.
Step 3: Serve the chili con queso warm, topped with pico de gallo if desired.

Tips & Variations

Use homemade taco meat seasoned with your favorite spices for a fresher flavor.
Add extra diced jalapeños or hot sauce for more heat.
Swap Velveeta for a blend of cheddar and Monterey Jack cheeses for a less processed option.
Serve with tortilla chips, warm tortillas, or fresh veggies for dipping.

Storage

Store leftover chili con queso in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, stirring frequently to prevent sticking or burning.

How to Serve

A black cast iron skillet filled with creamy orange queso cheese sauce mixed with small crumbles of browned ground meat evenly spread across the bottom layer; on top, there is a colorful pile of finely chopped fresh red tomatoes, white onions, green jalapeno slices, and green cilantro scattered over the cheese layer; the surface beneath the skillet is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chili con queso ahead of time?

Yes, you can prepare it in advance and store it in the refrigerator. Reheat slowly before serving to keep the cheese smooth and creamy.

What can I use if I don’t have Velveeta?

You can substitute with a combination of cheddar and Monterey Jack cheeses, melted together with a splash of milk or cream to achieve a similar creamy texture.