Beef Queso Dip Skillet with Crispy Tortillas

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 clove garlic, minced
• 1 can (10 oz) Ro-Tel diced tomatoes and green chilies
• 1 can (8 oz) tomato sauce
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 8 corn tortillas, cut into strips

Steps

1. 1 Preheat oven to 400°F.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion and garlic, cook until softened.
3. 3 Add ground beef to skillet, breaking it up with a spoon, and cook until browned.
4. 4 Stir in Ro-Tel tomatoes, tomato sauce, chili powder, and cumin. Simmer for 5 minutes.
5. 5 Reduce heat to low and stir in both cheeses until melted.
6. 6 While dip is cooking, toss tortilla strips with a light coat of oil and bake on a tray for 10-12 minutes until crispy.
7. 7 Dollop sour cream over the dip and mix gently.
8. 8 Serve dip hot with crispy tortilla strips.

Equipment

• Large skillet
• Baking tray

Variations

• Add crumbled cooked bacon or diced jalapeños for a kick.
• Use ground turkey or chicken for a leaner option.

Substitutions

• Substitute Monterey Jack cheese with pepper jack for added spice.
• Use flour tortillas if corn tortillas are not available.

Pairings

• Fresh lime wedges for a zesty squeeze
• Shredded lettuce and diced tomatoes for a crunch

Nutrition

Tips

• For extra flavor, add a dash of hot sauce to the dip.
• Prepare the tortilla strips ahead for a quicker assembly.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat on the stovetop.

Serving Suggestions

• Serve with a side of fresh guacamole and salsa.
• Pair with a cold cerveza for a festive touch.

FAQ