I have many fond memories of eating at Chili’s with my family and friends growing up. It was a popular restaurant in ym hometown and after most chorus concerts, school plays, and special dates we would end up there. I had two favorites as a teen that I loved from Chili’s : chocolate lava cake and skillet queso dip. Years later I don’t get to eat there as often but I am still a queso lover! So I decided to make a tasty copycat version of Chili’s famous Skillet Queso Dip at home.
There are a lot of versions of this recipe out there but I wanted to make mine a little different than the others. The main change was I used fresh crumbled ground beef instead of canned beef chili. I also did not make my version spicy. I wanted my whole family to enjoy it but you can also kick up the heat with some extra spices like cayenne!
Scroll down for the recipe. I am excited for you to give it a try!
Skillet Queso Dip
Ingredients
- 1 lb lean ground beef
- 16 oz. Velveeta cheese cubed
- 1 cup milk
- 1 tbsp chili powder
- 1 tsp paprika
- 1/2 tsp cumin
Instructions
- Add the ground beef to a skillet over medium heat.
- Cook, crumbling until no longer pink. Drain any grease and set aside.
- In a large cast iron pan, add Velveeta cheese and heat over medium. Stir constantly so it does not burn.
- Once it begins to melt stir in milk.
- Continue to stir until smooth then add in seasonings and ground beef.
- Stir until it comes to a simmer then remove from heat.
- Serve warm in the skillet with tortilla chips for dipping.
Add the ground beef to a skillet over medium heat.
Cook, crumbling until no longer pink. Drain any grease and set aside.
In a large cast iron pan, add Velveeta cheese and heat over medium.
Continue to stir. Once it begins to melt stir in milk.
Continue to stir until smooth then add in seasonings and ground beef.
Stir until it comes to a simmer then remove from heat.
Serve warm in the skillet with tortilla chips for dipping.
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