I don’t know about you but I love me some real good queso dip…. Especially when the cheese is piping hot and dripping all over the place.  To me thats the best kind. 🙂  So you know when I found Pioneer Woman‘s Recipe for Chile Con Queso I jut had to stick my finger in it. How could you not with ground beef, velvetta cheese, Rotel (which is just diced tomatoes and chilies), extra green chilies, and sauteed onions.  I probably lost you when I said Velvetta… Right?!?  You can never go wrong with Velvetta!

I am so happy I did because it was so good the bowls were being licked right after.

I know… what scavengers!

Assemble the troops… which in this case calls for a whole lotta Velvetta cheese, Onion, Rotel, Green Chilies, and Ground Beef.

See here it is and to think I almost forgot about you… hehehe!

Start by chopping the onion in half and then chopping and dicing the onions.

In a large nonstick skillet add the diced onions and ground beef.

Break apart the ground beef, and stir together the two.  Cook until brown, stirring occasionally…

Now comes the best part… CHEESE PLEASE!!!!

Make two slices down the entire length of the Velveeta.  Then rotate the Velvetta and start chopping into cubes.

Once the brown beef mixture is fully cooked, add all the yucky oil drippings have been removed add the cubed Velvetta you just chopped up…

Next add the Rotel, PW says with juice and all…. looks delish.

Then the the can of chopped green chilies, juice and all.

Start stiring it all together on low heat…

You can add chopped jalapenos if you want a kick in your bite, but because kids were going to eat mine I had to ex-nay that addition….

But how I would of loved a fire to my queso…. YUMMY!

Keep stiring….

This is a perfect side dip for Superbowl Sunday that is coming up in the next few weeks…

Queso Dip

Serve with tortilla chips… A whole lotta of them!


Pioneer Woman’s Chile Con Queso


32 ounces, weight Velveeta Cheese Loaf

10 ounces, weight Rotel

1 pound of Ground Beef or Jimmy Dean Hot Breakfast Premium Pork Sausage

7 ounces, weight Chopped Green Chilies

1 whole Yellow Onion

1 whole Jalapeno, or more to taste


Dice the onion. Using a nonstick sprayed skillet, cook ground beef and onions until brown, stirring occasionally. Once browned, drain some of the fat from the skillet.

Cube Velveeta loaf. Add cubes to browned ground beef and onion mixture. Add can of Rotel (juice and all), can of green chilies (juice and all), and stir over low heat.

Cut the top and bottom off the jalapeño, slice into matchsticks, then rotate and slice to create a fine dice. (For a spicy version, leave seeds and white membranes. For a milder option, remove them.) Add to queso and stir.

Serving tip: Use a fondue pot or crock pot to serve piping hot!

Serve with tortilla chips, lots of them 😉