Description
Learn how to make a mouthwatering Cheesy Venison Queso Dip perfect for game day! This easy recipe will be a hit at your next gathering.
Ingredients
Scale
- 1 large block cheese (or the equivalent from another brand)
- 1 block cream cheese
- 1–2 lbs (680 g) ground beef
- 1 can Rotel (canned tomatoes with chilies)
- 1 10-ounce bag frozen corn
- 3 tablespoon (45 ml) s taco seasoning
- 1 8-ounce bag shredded cheddar
- 1–2 tablespoon (23 ml) s salt
- 2 cup (480 ml) s half-and-half cream
- 2 tablespoon (30 ml) s cooking oil
Instructions
- Heat a large pot or Dutch oven over high heat and pour in the cooking oil. Once the oil begins to shimmer and flow easily, add the ground beef, spreading it evenly across the pan. Sprinkle with 2 tablespoons of taco seasoning and let it brown for 2-3 minutes. Continue breaking apart and cooking the meat until it is completely done.
- Pour in the half-and-half, the can of Rotel, and the block of cream cheese, then lower the heat to medium. Stir continuously until the cream cheese is completely blended into the mixture.
- Introduce the cubed block cheese, lower the heat to medium-low, and keep cooking until the cheese is fully melted.
- Add the frozen corn and allow it to heat up thoroughly.
- Incorporate the shredded cheddar, stirring until it is fully melted and combined.
- Mix in 1 tablespoon of salt, then taste the dip. Add more salt if needed to ensure it’s packed with flavor.
- Serve the dip warm and pair it with your preferred corn chips. Enjoy!
Notes
- Use premium block cheese for a more indulgent flavor in the dip.
- Adjust the taco seasoning to your desired level of spiciness.
- Ensure a creamy consistency by stirring continuously when adding the cream cheese.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Calories: 450
- Fat: 30g
- Protein: 25g
Keywords: cheesy queso, venison queso, creamy dip, skillet queso, Mexican cheese dip, homemade queso