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!
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:
- Pico de Gallo
- Guacamole, or fresh sliced avocado
- Cilantro
Want to save this recipe?
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