Description

A creamy, dairy-free version of an appetizer classic. This flavorful dip is perfect for game days, parties, or a quick and fun weeknight dinner.

Ingredients

Scale

1 pound ground beef (or vegan ground crumbles/black beans)
1/2 medium yellow or white onion, finely chopped
2 teaspoons fresh minced garlic
20 ounces Rotel Tomatoes with diced green chilies
3 cups canned full-fat unsweetened coconut milk
1/2 cup nutritional yeast
1/4 cup tapioca flour
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon paprika

Instructions

Step: In a large saute pan over medium heat, cook ground beef, onions, and minced garlic until beef is cooked through and onions are translucent, about 10 minutes.
Step: While the beef is cooking, in a medium mixing bowl, whisk together the coconut milk, tapioca flour, nutritional yeast, chili powder, salt, and paprika.
Step: Once the beef is cooked, add the canned tomatoes and the whisked sauce mixture into the pan.
Step: Bring the mixture to a boil, then reduce heat and simmer, stirring regularly, for 10-12 minutes until the sauce has thickened and flavors have combined.
Step: Serve the queso dip hot with your favorite plantain chips, tostones, or grain-free chips.

Notes

Vegan option: Replace ground beef with vegan crumbles or two cans of rinsed black beans. Store leftovers in a sealed container in the refrigerator for up to 1 week or in the freezer for up to 3 months.

Prep Time: PT5M
Cook Time: PT20M
Category: Appetizer, Main Course
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1/4 of recipe
Calories: 681 kcal
Sugar: 1 g
Sodium: 698 mg
Fat: 59 g
Saturated Fat: 41 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 2 g
Protein: 26 g
Cholesterol: 81 mg

Keywords: budget-friendly, dairy-free, easy, egg-free, gluten-free, keto, kid-friendly, main dish, nut-free, paleo, plant-based, vegan, whole30