Chili’s Skillet Beef Queso Dupe | Restaurant-Style Queso at Home

Chili’s Skillet Beef Queso is one of those classic restaurant appetizers that instantly makes you want a basket of chips and a margarita. This is an exact dupe of their original skillet beef queso, made at home with the same creamy texture, bold spices, and that signature tangy finish.

The beef is browned and seasoned with chili powder, cumin, coriander, paprika, cayenne, garlic, and onion powder, then folded into a smooth cheese base made with milk and Velveeta. The secret is finishing the queso with lime juice and sharp cheddar, which gives it that craveable twang that balances the richness of the cheese and spices.

This queso is thick, scoopable, and perfect for serving straight from a cast iron skillet just like the restaurant. Serve it with warm tortilla chips for game day, parties, or anytime you’re craving classic Tex-Mex comfort food.

The full written recipe is included below so you can make this Chili’s skillet beef queso dupe at home. Enjoyyy! ❤️

🛒 Shop the full recipe here: https://amzn.to/4pAZaIM

🧾 Ingredients 🧾

1 tablespoon neutral oil
1 pound 80/20 ground beef
2 teaspoons chili powder
1 teaspoon cumin powder
1 teaspoon cayenne pepper
2 teaspoons onion powder
1 teaspoon garlic powder
1/2 teaspoon ground coriander
2 teaspoons paprika
3 teaspoons beef bouillon
2 tablespoons tomato paste
1 tablespoon all-purpose flour
2 cups whole milk
32 ounces Velveeta cheese, cubed
4 tablespoons lime juice
4 ounces sharp cheddar cheese, freshly grated

👨‍🍳 Instructions 👨‍🍳

1) In a large skillet over medium heat, add one tablespoon of neutral oil and allow it to heat. Add the ground beef and cook, breaking it up with a spatula. Leave some pieces slightly chunky rather than fully crumbled, as this texture helps mimic Chili’s skillet-style beef queso.

2) Once the beef begins to brown and most of the fat has rendered, add the tomato paste. Stir to coat the beef evenly and cook for 3–5 minutes. This step caramelizes the tomato paste and deepens the overall flavor.

3) Add the chili powder, cumin, cayenne pepper, onion powder, garlic powder, ground coriander, paprika, and beef bouillon. Stir well and continue cooking for 2–3 minutes, allowing the spices to bloom and coat the beef evenly.

4) Sprinkle the all-purpose flour over the beef mixture and stir to combine. Cook for 2 minutes to remove the raw flour taste. The flour will help stabilize and slightly thicken the queso.

5) Slowly pour in the whole milk, whisking or stirring constantly to prevent lumps from forming. Once combined, reduce the heat to medium-low to avoid scorching.

6) Add the cubed Velveeta cheese to the skillet. Cover with a lid and allow the cheese to melt gently, about 5 minutes. Stir every minute or so, scraping the bottom of the pan to prevent sticking or burning.

7) Remove the lid and keep the heat on medium-low. Add the lime juice and freshly grated sharp cheddar cheese. Stir until the cheddar is fully melted and the queso is smooth and glossy.

8) Turn off the heat and serve hot directly from the skillet with tortilla chips, warm flour tortillas, or as a topping for fries, burgers, or nachos.

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