Appetizer: United States – Texas – Texas Queso

Serving Size: 6

Approximate Time

Prep 15 min

Cook 18 min

Total 30 min

Ingredients

- 16 oz (454 g) Velveeta, cubed
- 10 oz (283 g) Rotel tomatoes with green chilies, undrained
- 8 oz (225 g) ground beef or Mexican chorizo (optional)
- 1/2 cup (120 ml) whole milk, plus more to adjust consistency
- 2 tbsp (30 g) unsalted butter
- 1 small yellow onion, finely chopped, approx. 4 oz (115 g)
- 1 jalapeño, seeded and finely minced (optional)
- 2 cloves garlic, minced
- 1 tsp (2.5 g) ground cumin
- 1/2 tsp (1.5 g) chili powder
- 1 tbsp (15 ml) fresh lime juice (optional)
- 1/4 cup (15 g) chopped fresh cilantro (optional)
- Salt and freshly ground black pepper, to taste
- Tortilla chips, for serving

Instructions

Short Description:
A warm, creamy cheese dip made with melted Velveeta and Rotel tomatoes with green chilies, finished with aromatics and optional browned meat for a hearty Texas-style starter. Serve hot with tortilla chips for dipping.

Regional Notes:
This Texas version uses processed melting cheese (Velveeta) and canned Rotel tomatoes with green chilies, which is the classic convenience-based base popular across Texas. It often includes browned ground beef or Mexican chorizo for a meatier, Tex-Mex spin that distinguishes it from simpler queso dips.

1. If using meat, heat a medium skillet over medium-high heat. Add the ground beef or chorizo and cook, breaking up with a spatula, until browned and cooked through, about 6–8 minutes. If using beef, drain excess fat; if using chorizo, drain lightly if very greasy. Transfer cooked meat to a plate and set aside.
2. In a medium saucepan over medium heat, melt the butter. Add the chopped onion and cook until softened and translucent, about 4–5 minutes. Add jalapeño and garlic and cook 30–60 seconds more until fragrant.
3. Stir in cumin and chili powder and toast briefly, about 15 seconds. Pour in the undrained Rotel and bring to a low simmer.
4. Reduce heat to low. Add the cubed Velveeta and 1/2 cup (120 ml) milk, stirring frequently until cheese is melted and smooth, about 5–8 minutes. If mixture is too thick, stir in additional milk 1 tbsp (15 ml) at a time until desired consistency is reached.
5. Return the cooked meat to the cheese mixture and stir to combine and warm through. Taste and adjust seasoning with salt, pepper, and lime juice if using.
6. Remove from heat and stir in chopped cilantro if desired. Transfer to a warmed serving bowl or small slow cooker to keep warm and serve immediately with tortilla chips.