Our favorite Taco Beer Cheese Dip is perfect for Cinco de Mayo, game day, or just about anytime you’re craving chips and meaty queso. Made with sharp cheddar cheese, Mexican beer, ground beef, and taco seasoning, it’s an easy appetizer everyone will devour!
Want a dip that gets everyone’s attention? Meet my favorite Taco Beer Cheese Dip! Filled with bold beefy taco flavors and a hint of beer, no one can resist digging into a skillet full of this ooey‑gooey cheese dip. Every time we make it for a party, we never have any leftovers!
If you can brown meat and melt cheese, you are ready to make this easy dip! It comes together in just 25 minutes and then you can serve it immediately or keep it warm in a crockpot. Pair it with tortilla chips, pretzels, bread, or even fresh veggies for dipping.
Looking for a more traditional queso dip? Try my favorite queso fundido!
“This is the ultimate party dip! Cheesy, beefy, and had a beer taste that was subtle, but still pronounced enough to make my mouth actually water. Loved that it came together in one skillet in about 20 minutes. I will absolutely make this again on superbowl Sunday!” — Haley, busy mom of two and passionate home cook and baker.
Key Ingredient Notes
Find the full printable recipe with specific measurements below.
- Ground Beef: I like to use lean ground beef, such as ground sirloin, because it has a good flavor and doesn’t need draining. However, you can use any type of ground beef that you like – just drain any excess grease. Ground turkey or chicken also works!
- Taco Seasoning: One packet of your favorite taco seasoning.
- Onion: You can use any kind of onion that you like, but I recommend a white or yellow onion.
- Rotel: I use the original flavor as it has a nice little kick. You could also use mild, hot, or extra hot depending on your heat preference. No Rotel tomatoes? Substitute regular canned tomatoes instead, and add some canned green chilies if you like.
- Cornstarch: For thickening the dip.
- Beer: You’ll need a little less than a bottle’s worth of your favorite Mexican beer, I like to use Modelo as it has great flavor.
- Milk: Whole milk works best, however you can use reduced-fat milk, just know your dip will be a little less creamy.
- Cream Cheese: If you have time, you can soften the cream cheese at room temperature for 15 minutes or so, for easier blending and mixing.
- Cheddar: Shredded. For the best results, shred your own cheese – pre-shredded cheese often has anti-caking agents that prevent it from melting well.
- Optional Toppings: This dip is great as is, but I like to dress it up with some pico de gallo, sliced avocado (or guacamole) and cilantro.
What Kind of Beer Should You Use in Beer Cheese?
Go with a light Mexican lager like Modelo, Corona, or Pacifico for a smooth, easygoing flavor that doesn’t overpower the cheese and taco spices. Avoid IPAs or anything too hoppy or bitter, as they can clash with the richness of the dip.
Tips For Making Taco Beer Cheese Dip
It’s a pretty straightforward dip – but here are a few tips to make sure it turns out perfect. Scroll down to the printable recipe card for full instructions!
Don’t try to save on calories. For the creamiest, smoothest dip, I recommend using full-fat cream cheese, cheddar cheese, and milk. Trust me, it’s worth the splurge.
Don’t rush the browning process. Let the ground beef get a little crispy around the edges before adding the rotel. That caramelization adds tons of flavor and gives the final dip a richer, meatier taste.
Slowly add in the cheese and cream cheese. When you add the milk, cream cheese, and cheddar, keep the heat low and stir continuously. This prevents the cheese from separating or sticking to the bottom of the pan. It also helps everything melt evenly into a silky, pourable dip.
Let the dip simmer gently for a few minutes. This allows the flavors to come together and gives the cornstarch time to fully activate and thicken the dip. Don’t crank the heat, just let it bubble gently.
If you’re serving this dip at a party, keep it warm in a small slow cooker set to “warm”. Give it a good stir every now and then and keep a little extra milk or beer on hand in case it thickens up too much. It’s the perfect hands-off way to keep the dip melty and ready for dipping all night long.
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Serving Suggestions
If you are looking for some toppings, we like to add fresh avocado or guacamole, PicI like to use sturdy, flavorful dippers to stand up to the flavors and texture of this bold, cheesy recipe. Here are a few ideas we love:
- Pretzels: For a truly decadent snack, serve your taco beer cheese dip with homemade baked soft pretzels. They’re so good!
- Veggies: You want to use fresh bite size veggies, like carrots, broccoli, cucumbers, or even cauliflower would work!
- Chips: Tortilla chips are the obvious choice and always so yummy with a cheesy dip, especially fresh, homemade tortilla chips. Or if you have an air fryer, try these air fryer tortilla chips!
How to Store and Reheat This Meaty Queso Dip
This is so easy to store. Just cool it down and then store in an airtight container in your fridge. It will keep for up to 3 to 4 days.
To reheat, just microwave the desired amount for a few seconds at a time, stirring each time, or heat it slowly on the stove over low heat, stirring frequently. If the dip is too thick, you can thin it out again with a little added milk or beer.
Can You Make This Taco Dip Ahead Of Time?
Sure! To save time and make this in advance, just follow the instructions and let the dip hang out in your crockpot, set on the warm setting, for up to 8 hours. Just remember to give it a good stir every so often. If it gets a little thick, add a tablespoon or two of milk or beer, and stir! Easy peasy.
Can I Freeze This?
I don’t recommend freezing beer cheese dip as creamy ingredients like the cream cheese often split once they’ve been frozen and thawed, creating a grainy/watery texture. But don’t worry, you probably won’t have any leftovers anyways!
Taco Beer Cheese Dip
Ingredients
- 1 lb lean ground beef
- 1 (1 oz) packet taco seasoning
- 1 cup diced onion
- 1 (10 oz) can Rotel, drained
- ¼ cup cornstarch
- 10 oz Mexican beer, like Modelo Especial or Corona
- 2 oz whole milk
- 4 oz cream cheese
- 12 oz freshly shredded sharp cheddar cheese
Optional Garnishes:
- Pico de Gallo
- Guacamole, or fresh sliced avocado
- Cilantro
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Instructions
- Add ground beef, taco seasoning and onion to a large heavy bottomed skillet over medium-high heat. Cook the meat and onions, breaking apart the meat as it cooks.
- Drain off any excess grease. Add a can of diced tomatoes & green chilies and stir to combine.
- Add cornstarch and stir until well combined. Slowly add beer and milk, while constantly stirring. Bring to a simmer and cook for 3 minutes.
- Add cream cheese and cook, stirring often, until melted completely. Then add in the shredded cheddar cheese and stir until melted and well combined.
- Serve immediately with tortilla chips, or keep warm in a crockpot on the warm setting for up to 8 hours.
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Notes
Nutrition
Categories:
More Decadent Party Dip Recipes
- Hot Spinach Dip
- Rajas (Creamy Roasted Poblanos Dip)
- Hot Crab, Corn, and Bacon Dip
- Restaurant Style Salsa
- Frijoles Puercos (Mexican Bean Dip)
- Best Texas Caviar
- Smoked Fish Dip
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Wow, this dish looks delicious to me.
Of course it is!
yemmi and mouth watering recipe…..
I could eat this by the spoonful!! pinning!!
I can’t wait to try this! Looks perfect for parties!
Ohhh I’m going to need about 2 huge bowls of chips and I’m gonna plow right through alllll of this dip. It looks SO amazing!
I love that you used sirloin for this dip! I bet the flavor is outstanding!
This looks amazing! I could just eat it all and make it my dinner!!
This is so perfect for any Cinco de Mayo party!
YUM, this looks amazing!! Will be bringing this to my next get-together!