Not your average queso, Velveeta and cream cheese bring the richness, taco-seasoned meat adds depth, and Rotel and jalapeño kicks up the heat. With a secret twist that keeps everyone guessing, it’s bold, creamy, and impossible to stop dipping.
Creamy Queso
I first learned about this recipe from an Oklahoma friend, Tommie. She and I met on a low carb board online many years ago and she's inspired quite a few recipes here on the website! (She's actually done a whole lot better with the low carb thing over all these years than I have, but I digress...)
Her family calls this one "The Greatest Queso That Ever Lived!"
I've since learned from social media that a few people have shared a similar secret ingredient queso, so I finally got around to trying Tommie's version, and I have to say... trust me on this. It's really delicious y'all!
Never would I ever have thought to use this ingredient in queso, even though it's actually a staple in my kitchen as it is in many other southern cooks' kitchens, but... who knew?!!
Just a quick reminder.... as always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.
Here's what you'll need to make this Creamy Queso:
- 1 pound ground beef, breakfast sausage (like Jimmy Dean), or a combination of both
- Salt and pepper to taste
- 1 (1 ounce) packet taco seasoning
- 1/2 cup water or beef broth
- 1 (32 ounce) Velveeta cheese, original, Mexican or queso blanco, cubed
- 1 (8 ounce) block cream cheese, cubed
- 2 cans (10 ounce) Rotel, original, mild, or hot, undrained
- 1/4 cup diced pickled jalapeno with 2 tablespoons juice
- 1 (4 ounce) can chopped green chilies, undrained
- 1 can (10.75 oz) original condensed cream of mushroom or chicken soup (the secret ingredient!)
Here's how to make it!
I'm using that quality ground beef that I've mentioned before from Meriwether Farms in Wyoming, one of the sources I'm currently using for my beef, since I've become a bit skeptical about grocery store meat. I'd rather support both independent farms and ranchers locally and from around the country anyway, instead of corporate entities, and Meriwether Farms, is one of those sources.
Note: I have no affiliate or financial relationship with them, I'm just a customer like anybody else.
I usually stock up my freezer with the big 15- or 30-pound ground beef boxes and share some with my son for the grands. All three of them are athletes and those boys especially can eat some meat, though my granddaughter is catching up too!
By the way, I highly recommend using half beef and half breakfast sausage for this dip also.
Okay. I have to tell y'all, if you don't have one of these pots, get one! I love this thing.
I wasn't one of those people who were lucky enough to inherit a vintage Magnalite, and though you can find them on Etsy and eBay for a price, I can highly recommend one of the newer versions like this Magnaware (#ad). Mine is the small, 5-quart version and pretty much suits my needs for the two of us, though I have the 8-quart on my wish list.
They also have a large 10-quart and an extra-large 12+-quart version as well. Let me tell you it holds the heat so beautifully that it gives a great sear on meat and it sure helps speed up a roux-making for gumbo season!
Brown the meat over medium heat until fully cooked, using a meat chopper (#ad) to break up the meat into crumbles as it cooks.
Drain off excess fat (or dab with paper towels) and return to pot. Stir in salt and pepper.
Although... instead of salt and pepper, today I'm using Cavender's Greek seasoning. It's really an all-purpose seasoning that can be used all over too and somehow seems to taste different on everything you use it on.
Cavender's Greek seasoning (#ad) has 13 separate seasonings and herbs in it and is a pantry staple for me. You may certainly just use good ole plain salt and pepper or use another seasoning salt like Lawry's or whatever your favorite is instead.
You can use your own homemade taco seasoning of course, but I'm taking a shortcut with seasoning mix instead. Use your favorite, but this one from Taco Bell (#ad) has become a favorite of mine. It just seems to have a more balanced blend of seasonings to me. Some folks also use ranch dressing mix instead of taco seasoning.
Add the taco seasoning.
Add the water or broth and stir together, scraping up the fond, those browned bits on the bottom of the pot. That's flavor y'all!
Reduce heat to medium low, cut the Velveeta and cream cheese into cubes and transfer to pot.
Add the Rotel with juices, jalapenos and brine, green chilies and the cream of mushroom soup.
Stir and continue heating over medium low, stirring regularly, until cheeses have melted.
From here, you can keep it on very low, or transfer to a slow cooker on low or warm for serving, stirring occasionally. Thin with water, broth or milk, if needed.
Serve with your favorite corn chips or tortilla chips!
For more of my favorite dips, check out this collection on my Pinterest page!
Unable to view the printable above on your device? Tap/click here for a backup printable.
Thank you for supporting my work! Please note that Images and Full Post Content including photographs and recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved. By the way, I highly recommend using half beef and half breakfast sausage for this dip also.
Note: As an Amazon.com Services LLC Associate and member of other affiliate programs, I earn from qualifying purchases linked in my posts and marked as #ad or #affiliate links.
Okay. I have to tell y'all, if you don't have one of these pots, get one! I love this thing.
I wasn't one of those people who were lucky enough to inherit a vintage Magnalite, and though you can find them on Etsy and eBay for a price, I can highly recommend one of the newer versions like this Magnaware (#ad). Mine is the small, 5-quart version and pretty much suits my needs for the two of us, though I have the 8-quart on my wish list.
They also have a large 10-quart and an extra-large 12+-quart version as well. Let me tell you it holds the heat so beautifully that it gives a great sear on meat and it sure helps speed up a roux-making for gumbo season!
Brown the meat over medium heat until fully cooked, using a meat chopper (#ad) to break up the meat into crumbles as it cooks.
Drain off excess fat (or dab with paper towels) and return to pot. Stir in salt and pepper.
Although... instead of salt and pepper, today I'm using Cavender's Greek seasoning. It's really an all-purpose seasoning that can be used all over too and somehow seems to taste different on everything you use it on.
Cavender's Greek seasoning (#ad) has 13 separate seasonings and herbs in it and is a pantry staple for me. You may certainly just use good ole plain salt and pepper or use another seasoning salt like Lawry's or whatever your favorite is instead.
You can use your own homemade taco seasoning of course, but I'm taking a shortcut with seasoning mix instead. Use your favorite, but this one from Taco Bell (#ad) has become a favorite of mine. It just seems to have a more balanced blend of seasonings to me. Some folks also use ranch dressing mix instead of taco seasoning.
Add the taco seasoning.
Add the water or broth and stir together, scraping up the fond, those browned bits on the bottom of the pot. That's flavor y'all!
Reduce heat to medium low, cut the Velveeta and cream cheese into cubes and transfer to pot.
Add the Rotel with juices, jalapenos and brine, green chilies and the cream of mushroom soup.
Stir and continue heating over medium low, stirring regularly, until cheeses have melted.
From here, you can keep it on very low, or transfer to a slow cooker on low or warm for serving, stirring occasionally. Thin with water, broth or milk, if needed.
Serve with your favorite corn chips or tortilla chips!
For more of my favorite dips, check out this collection on my Pinterest page!
Unable to view the printable above on your device? Tap/click here for a backup printable.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
20250902
.
.
