Taco Beer Cheese Dip

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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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!

Why You Have to Try This Taco Beer Cheese Dip Recipe!

So why will you love this combination of tacos and beer cheese? Let me count the ways:

  • Easy: If you can brown meat and melt cheese, you are ready to make this meaty beer cheese dip! It comes together in just 25 minutes and then you can serve it immediately or keep it warm in a crockpot.
  • Perfect Combo: Cheesy dip is even better with taco ingredients, and beer is amazing with cheesy dip! Bringing it all together is super easy, and super tasty, too. Pair it with tortilla chips, pretzels, bread, or even fresh veggies for dipping.
  • Crowd-Pleasing Favorite: This recipe is a definite crowd-pleaser, perfect for entertaining. Every time we make this dip for a party, we never have any leftovers!
  • Make-Ahead Magic: You can prep this up to 8 hours ahead, leaving some time for putting your feet up before your guests arrive!

Looking for a more traditional queso dip? Try my favorite queso fundido!

Ingredients for taco beer cheese dip, arranged on a work surface.

What Is Taco Beer Cheese Dip Made Of?

You will need the below ingredients for this easy taco beer cheese dip, don’t forget the tortilla chips for scooping! For full ingredient amounts and directions, scroll to the printable recipe card at the bottom of this post.

Taco Beer Cheese Dip:

  • Ground Beef: I like to use lean ground beef, such as ground sirloin.
  • Taco Seasoning: One packet of your favorite taco seasoning. You could also use homemade taco seasoning.
  • Onion: You can use any kind of onion that you like, but I recommend a white or yellow onion.
  • Rotel: These canned tomatoes with green chilies are ultra-flavorful and a bit or really spicy – depending on what heat level you choose. Drain before adding to the recipe.
  • 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 perfect just the way it is, but you can also add some fun toppings to dress it up!

What Kind of Beer Should You Use in Beer Cheese?

For this recipe, I definitely recommend Mexican beer. Options like Corona, Pacifico, or Modelo Especial are light, clean, and refreshing, with a mild sweetness. They aren’t as “hoppy” as other beers, and work really well with both the cheesy dip and the taco beef.

A chip dipped in taco beer cheese dip.

How to Make Beer Cheese Dip with a Taco Twist

So how do you make this mouthwatering combination of beer cheese and tacos? Let’s get into the steps, I promise it’s super easy to make!

  • Cook the Ground Beef: In a large, heavy-bottomed pot, cook the ground sirloin, taco seasoning and onion over medium high heat. Break apart the meat while it cooks.
  • Add the Tomatoes, Cornstarch, Beer, and Milk: Next, stir in the tomatoes, followed by the cornstarch. Then slowly add the beer and milk, stirring continuously. 
  • Add the Cheeses: Stir the cream cheese into the mixture, until it’s fully incorporated, and then do the same with the cheddar.
  • Enjoy: Serve the dip immediately, or keep warm in a crockpot on the warm setting for up to 8 hours.
Homemade taco dip topped with avocado and pico de gallo.

Helpful Tips

When it comes to making this recipe, there are a few things you should know – so, without further ado, here are my top tips for making the best taco beer cheese dip!

  • Ground Beef Options: I like to use lean ground beef, such as 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!
  • Full-Fat Dairy: For the creamiest, smoothest dip, I recommend using full-fat cream cheese, cheddar cheese, and milk.
  • Rotel: I use Rotel tomatoes here – the original flavor has a nice little kick and works well in the dish. 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.
  • Thickening: I like to thicken this dip with a few tablespoons of cornstarch. It creates the perfect cheese dip texture. However, if you would like it to be lower in carbs, you can use a teaspoon or two of xanthan gum instead.
A spoon resting in a skillet of beer cheese dip with taco meat.

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.

Lifting a tortilla chip with dip from a skillet.

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!

More Decadent Party Dip Recipes

Taco Beer Cheese Dip with a tortilla chip scooping up a bite.
4.8 from 4 votes
Print Pin Recipe
Yield: 8 servings

Taco Beer Cheese Dip

Cheesy Taco Beer Dip is made with sharp cheddar cheese, ground beef, taco seasoning and Mexican beer to make an addictive, meaty queso dip!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes

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
  • 2 oz whole milk
  • 4 oz cream cheese
  • 12 oz freshly shredded sharp cheddar cheese

Optional Garnishes:

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.

Notes

Storage: Store in an airtight container in the fridge for up to 3 to 4 days.
Reheat: 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.
Crockpot: Keep dip warm 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.
Mexican Beer: Corona, Pacifico, or Modelo Especial are light, clean, and refreshing, with a mild sweetness. They aren’t as “hoppy” as other beers, and work really well.
Full-Fat Dairy: For the creamiest, smoothest dip, I recommend using full-fat cream cheese, cheddar cheese, and milk.
Rotel: I use Rotel tomatoes here – the original flavor has a nice little kick and works well in the dish. 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.
Thickening: I like to thicken this dip with a few tablespoons of cornstarch. It creates the perfect cheese dip texture. However, if you would like it to be lower in carbs, you can use a teaspoon or two of xanthan gum instead.

Nutrition

Serving: 1, Calories: 356kcal, Carbohydrates: 12g, Protein: 24g, Fat: 22g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 93mg, Sodium: 655mg, Potassium: 364mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1002IU, Vitamin C: 6mg, Calcium: 345mg, Iron: 2mg

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9 Responses
  1. Amanda

    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!

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Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.