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Wow your crowd with this quick and Easy Beefy Skillet Queso—melty, meaty, and packed with bold, cheesy flavor. It’s a 15-minute game day or party favorite that’s simple to make, budget-friendly, and always the first thing to disappear!
This Beefy Skillet Queso is more than just a dip—it’s one of my son’s all-time favorites and a Game Day tradition in our home. What sets it apart? It’s ready in 15 minutes, uses budget-friendly ingredients, and brings that creamy, cheesy goodness with just the right kick.
No fancy steps, no fuss—just a skillet full of flavor that’s perfect for feeding a hungry crowd fast. Whether it’s football or Friday night, this cheesy dip never lasts long at our house. It’s always the first to go.
Skillet Queso with Ground Beef Ingredients
- Ground Beef – Go with lean, 90% or higher. Brown and drain for the best texture.
- Rotel – Adds a kick. Use mild, original, or hot, based on your heat level.
- Velveeta – Classic choice for smooth, creamy queso. Cube it to melt faster.
- Mexican Blend Cheese – Adds richness. Cheddar or Colby Jack works too.
- Cumin – Optional, but brings in warm, Tex-Mex flavor.
- Garnishes – Shredded cheese, cilantro, olives—whatever you love.
How to Make Beefy Skillet Queso
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Brown the Beef
In a large skillet over medium-high heat, crumble and cook the ground beef until fully browned, about 6–10 minutes. Drain any excess grease if needed. Return the beef to the skillet.
Step 2 | Melt the Velveeta
Reduce the heat to medium-low. Add the cubed Velveeta, both cans of Rotel (undrained), and the cumin. Stir until the cheese is fully melted and smooth, about 3–4 minutes.
Step 3 | Add Shredded Cheese
Stir in the shredded Mexican blend cheese and continue to cook until everything is melted and creamy, about another 3–4 minutes.
Step 4 | Serve and Enjoy
Serve warm straight from the skillet. Top with extra cheese, chopped cilantro, black olives, or your favorite toppings. Great with tortilla chips, pork rinds, celery sticks, or carrot chips!
Variations and Substitutions
- Meat – Swap ground beef for ground turkey, sausage, or chorizo.
- Cheese – Use white Velveeta or pepper jack for a spicy twist.
- Rotel – Sub with diced tomatoes + green chilies if needed.
- Spices – Sub fajita seasoning for a different flavor, amp it up with extra chili powder, or smoked paprika for additional flavor.
- Add-ins – Stir in black beans, corn, or sautéed onions and peppers to bulk it up.
- Make it meatless – Skip the beef and add an extra can of beans or more veggies.
Recipe Tips
- Cut the Velveeta into small cubes so it melts faster and smoother.
- Don’t overheat once the cheese goes in—low and slow keeps it creamy, not grainy.
- Use freshly shredded cheese if you can; this gives you so many choices with your blend of cheese. I often keep it simple and use my favorite thick-cut Sargento Mexican blend cheese.
- Drain the beef well: If your ground beef has extra fat, make sure to drain it off to keep the queso from getting greasy.
- Keep it warm in a slow cooker on low if serving at a party or game day.
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Recipe FAQs
Yes! Brown the beef first, then add everything to the slow cooker. Cook on low for 1–2 hours, stirring occasionally.
With original Rotel, it’s mild to medium. Use hot Rotel for more heat or mild for a kid-friendly version. Want more spice? Add in some diced jalapeños or dashes of hot sauce.
You can try American cheese slices from the deli as they melt the best, or a mix of cream cheese and cheddar, but Velveeta gives the smoothest texture.
Storage
Storage – Cool completely and store in an airtight container in the fridge for up to 4 days.
Reheat – Warm on the stove over low heat or microwave in short bursts, stirring often. Add a splash of milk if it gets too thick.
Make-Ahead – Brown the beef and cube the cheeses ahead of time. Store separately in the fridge and melt everything together when ready to serve.
What to Serve
- Tortilla chips – Classic and perfect for scooping every cheesy bite.
- Pork rinds – Great low-carb option with a nice crunch.
- Celery sticks or carrots – Fresh, crisp, and perfect for dipping.
- Mini bell peppers – Sweet and sturdy for scooping.
- Soft pretzel bites – A fun and hearty pairing.
- Over baked potatoes or nachos – Turn it into a meal!
This Beefy Skillet Queso is a total crowd-pleaser at any Mexican fiesta—think bright colors, lively conversations, and those irresistible flavors! Set it out alongside colorful bowls of salsa and creamy guacamole, and you’ve got an instant fiesta vibe!
Pair it with your Creamy Mexican Spinach (Espinaca) or Mexican 7‑Layer Dip for a deliciously cohesive spread. And don’t forget to serve up piping hot Buffalo Chicken Tacos or Carne Asada Tacos for guests who want to build a full-on taco tray.
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Skillet Queso
Ingredients
- 1 ounce taco seasoning packet, (or 2 tablespoons)
- 1 pound lean ground beef
- 20 ounces rotel, (2 10-ounce cans)
- 16 ounces Velveeta, cubed
- 8 ounces Mexican blend cheese, shredded
- ½ teaspoon ground cumin, (optional)
Instructions
- In a large skillet, over medium-high heat, crumble and brown lean ground beef until cooked through, about 6-10 minutes. Drain if necessary on paper towels. If draining return to skillet.
- Lower heat to medium-low. Add cubed Velveeta, Rotel, and cumin if using. Stir while the cheese is melting, about 3 to 4 minutes.
- Once melted and warm, add in Mexican Blend cheese. Continue to stir while the cheese melts, about 3 to 4 minutes.
- Garnish with shredded cheese, cilantro, sliced black olives, or your favorite toppings and serve while warm with tortilla chips, celery, pork rinds, or carrots.
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Notes
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
How much Velveeta does this recipe call for? It’s not specified. Looks delicious!
16 ounces of velveeta! I hope you enjoy!