We are football fans at our house. It’s a common topic of conversation. It’s great family bonding too. Football is a subject that’s second only to talking about Jesus and the Bible around here. We enjoy hanging out together watching games and enjoying GAME DAY FOOD!
Our all-time favorite game-day food has to be QUESO. (pronounced “K – SO” for those of you who may not be familiar with Spanish) Although we’re from Texas, we don’t like it too spicy and we love it with taco meat added. Hey…doesn’t that make it a complete meal? Shh…don’t tell anyone that our Saturday, game-day lunch is gonna be TACO QUESO DIP.
I’ve made queso for years. Because cheese is my favorite food, I’ve tried making queso dip all kinds of ways. For creamy, melty, ooey-gooey queso, it’s hard to beat using the ever-popular Velveeta block of cheese. Now, brace yourself – this recipe doesn’t use Velveeta! Back in 2012, I started experimenting with eating only real food, organic, farm to table, nothing processed and have had great success with natural, organic versions of queso. Although very tasty, those queso recipes just aren’t the same as when ‘some’ processed cheese is added. Plus, the natural, real-cheese-only versions must be cooked on the stove, carefully watched, and have the cheese added ever so slowly to avoid the dreaded clumpy queso. When the game’s on, who has time for that?
That brings us to today’s recipe which marries the best of all cheese (& wholesome ingredient) worlds to create the best tasting, easiest and fastest queso. This recipe is created with some real cheese, some processed cheese, organic tomatoes (& chilies), grass-fed beef, served alongside sea-salt/non-gmo tortilla chips and cooked in the microwave! Now, the taco beef has to be cooked on the stove, but it’s easily done while the cheese is melting in the microwave. You’re gonna love it!
We have ingredient options with this recipe. You ‘could’ use your normal brand, canned tomatoes and green chilies, but I prefer fire-roasted tomatoes. You can either use a can that has both tomatoes & chilies, or as an option you can use a can that is just the tomatoes and add in about 20 drops of green (or red, if you’re really adventurous) Tabasco sauce to kick up the spicy heat.
Chop up your real Cheddar cheese (it can be sharp or medium), and your real American cheese into cubes. American cheeses can vary so look for one that is labeled “made with real cheese.” It has been processed, but at least it started with a better ingredient.
Add cheese cubes along with your milk, can of tomatoes & green chilies (don’t drain), and cumin into a large, microwave-safe bowl. Give it a stir. Now, get ready to be patient for the next 10 minutes. Trust me. It will come together.
Microwave on high. Microwave 2 minutes, pull out and stir, back in to microwave 2 minutes again, pull out and stir, and so on….about 5 intervals. Microwave power can vary, but mine is done in 10 minutes total. At first, it will look like nothing is really working. You’ll see some melting on edges; just stir and put back in the microwave.
While your queso is heating, you can brown ground beef in a skillet on the stove. I haven’t bought packaged taco seasoning in years. It’s so simple to just sprinkle on salt, black pepper, onion powder, cumin, chili powder, paprika and garlic powder to create a great flavor! I keep my pantry stocked with $1 a bottle seasonings–this affords me to spend on more organic ingredients where it really counts!
It’s done when you stir and there are no more lumps of cheese and it’s all incorporated and creamy. Now, you can add the taco meat. If it happens to still be thick for your liking, you can add a little milk until desired consistency. Stir and serve with chips. WAIT! I found a way to make it a complete meal. Cook two pounds of beef and use one-half of the meat to make tacos too.
If you’re a BIG FAN, check out our phone cases that proudly bear team colors. The possibilities are endless with color combinations. If you don’t see your favorite team, you just need to send us a Custom Order request with a link to your favorite school and we can add them as a case for you to order!
Taco Queso Dip
Your next game day or party will never be the same!
- 8 ounces sharp Cheddar cheese cut in cubes
- 16 ounces natural American cheese cut in cubes
- 1 cup milk
- 1 teaspoon ground cumin
- 14.5 ounces can organic fire-roasted diced tomatoes with green chilies don't drain
...for taco meat:
- 1 pound ground beef
- 1 Tablespoon ground cumin
- 1/2 Tablespoon onion powder
- 1/2 Tablespoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Add cheese cubes along with your milk, can of tomatoes & green chilies (don’t drain), and cumin into a large, microwave-safe bowl. Give it a stir.
Microwave on high, two minutes at a time, about 5 intervals for a total of 10 minutes. Stirring in between each 2 minute cook time. It’s done when you stir and there are no more lumps of cheese and it’s all incorporated and creamy.
Meanwhile, cook ground beef in a large skillet on the stove. While browning, season with salt, black pepper, onion powder, cumin, chili powder, paprika and garlic powder.
Add the taco meat to the melted cheese. If necessary, you can add a little milk until desired consistency.