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This creamy Queso Chili is the perfect mix of cheesy comfort food and cozy Tex-Mex flavor. It’s a dinner that tastes like you spent all day cooking, but actually only takes about 30 minutes. My whole family loves topping it with Fritos, sour cream, and a little extra cheddar on top. This recipe is hearty, cozy, and perfect for a simple weeknight dinner.
👉 If you liked this recipe make sure to try my Taco Pasta or Baked Loaded Queso next!
This easy Queso Chili recipe combines everything you love about chili and queso in one delicious one-pot dinner. It’s made with ground beef, pinto beans, rotini pasta, and a quick homemade cheddar queso that makes it rich and creamy. This hearty recipe is perfect for busy nights when you need something filling, budget friendly, and full of flavor.
Why you’ll love this recipe…
If you love creamy, cheesy dinners, this Queso Chili will easily become a favorite. It’s cozy enough for chilly nights but quick enough for busy weeknights. It has just the perfect balance of spice, flavor, and texture. And don’t forget the yummy homemade queso — it takes this recipe to the next level!
This one’s a total crowdpleaser for game days or potlucks! Trust me – everyone will be asking for the recipe after.
⏰ Total Time: 30 minutes
🍂 Perfect For: Cozy fall or winter dinners
🛒 Key Ingredients: Ground beef, pinto beans, cheddar cheese, pasta
🍽️ Servings: 6
🥄 Skill Level: Easy
🧊 Storage: Up to 4 days in the fridge
👉 You need to try my One Pot Taco Soup or Taco Skillet next!
Made With Love,
What You’ll Need for Queso Chili
Here’s the secret to the chili’s rich and delicious flavor:
- Ground beef: The base that gives the soup its meaty flavor.
- Pinto beans: Add heartiness and help thicken the broth.
- Rotini pasta: Turns this chili into a full and satisfying meal
- Cheddar cheese: The key to that creamy queso finish.
- Chili powder and cumin: Classic Tex-Mex spices that make the flavor pop.
👉 Want another cheesy favorite? Try my One Pot Macaroni Lasagna.
Full Ingredients List
- Olive oil
- 1 lb ground beef
- 1 yellow onion, diced
- 1/2 tsp salt
- Dash of pepper
- 30 oz beef broth
- 2 (15 oz) cans pinto beans, drained and rinsed
- 1 (14 oz) can petite diced tomatoes
- 1 (10 oz) can condensed tomato soup
- 4 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 2 cups dry rotini pasta
For the queso:
- 2 Tbsp butter
- 2 Tbsp flour
- 1 tsp salt
- 2 cups whole milk
- 2 cups shredded cheddar cheese
🔒 The printable recipe card below includes the full ingredient list and exact amounts — perfect for saving or printing for later.
How to Make Queso Chili
Step 1: In a large pot, heat olive oil over medium heat. Add the ground beef, onion, salt, and pepper. Cook until browned and drain any excess fat.
Step 2: Stir in the beef broth, pinto beans, diced tomatoes, tomato soup, chili powder, cumin, garlic powder, and oregano. Bring to a boil.
Step 3: Stir in rotini and cook uncovered for about 10 to 12 minutes, until pasta is tender.
Step 4: In a small saucepan, melt butter over medium heat. Whisk in flour and salt, cooking for 1 minute. Slowly pour in the milk, whisking until thickened. Stir in the cheddar cheese until melted and smooth.
Step 5: Pour the queso into the soup pot and stir to combine. Simmer 5 to 10 minutes to blend flavors.
Step 6: Garnish with sour cream, shredded cheese, and Fritos corn chips.
🔒 The step-by-step instructions are also available in the printable recipe card below — don’t forget to save it for later!
Queso Chili Variations
- Use pepper jack cheese instead of cheddar for a spicy kick.
- Swap pinto beans for black beans or kidney beans.
- Add corn or bell peppers for more texture.
- Try ground turkey for a lighter version.
👉 Love this flavor combo? Try my Stuffed Pepper Casserole next!
My Pro TipS
Tips and Tricks
- Whisk constantly when making the queso so it stays smooth.
- If the chili thickens too much, add a splash of broth or milk.
- For meal prep, keep the queso separate until reheating to keep it creamy.
Recipe FAQs – Queso Chili
Yes, use about 8 oz Velveeta and skip the butter, flour, and milk.
Absolutely, just make sure to use a large enough pot.
Rotini holds up best, but elbow macaroni or small shells work too.
You can, but the queso won’t be as creamy.
👉 If you like cozy soups like this, try my Ground Beef and Vegetable Soup.
Serving Suggestions
- Top with Fritos, sour cream, shredded cheddar, and fresh cilantro.
- Serve with tortilla chips or cornbread for dipping.
- Pair with a crisp green salad for a full meal.
- Enjoy with my Simple Ground Beef Tacos for a fun taco night twist!
Make-Ahead, Storage & Reheating
- Fridge: Up to 4 days
- Freezer: Up to 2 months. Freeze the soup and queso separately, then combine after reheating.
- Reheat: On the stove or in the microwave, and add a splash of milk or broth.
👉 Try more freezer-friendly meals like my One Pot Beefy Cheesy Potatoes.
More Great Ground Beef Recipes
📌 Pin this recipe on Pinterest to save it for later!
Queso Chili
Ingredients
- Olive oil
- 1 lb ground beef
- 1 yellow onion, diced
- ½ tsp salt
- Dash of pepper
- 30 oz beef broth
- 2 15 oz cans pinto beans, drained and rinsed
- 1 14 oz can petite diced tomatoes
- 1 10 oz can condensed tomato soup
- 4 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp dried oregano
- 2 cups dry rotini pasta
For the queso:
- 2 Tbsp butter
- 2 Tbsp flour
- 1 tsp salt
- 2 cups whole milk
- 2 cups shredded cheddar cheese
Instructions
- Cook the beef: In a large pot, heat olive oil over medium heat. Add the ground beef, onion, salt, and pepper. Cook until browned and drain any excess fat.
- Make the soup base: Stir in the beef broth, pinto beans, diced tomatoes, tomato soup, chili powder, cumin, garlic powder, and oregano. Bring to a boil.
- Add the pasta: Stir in rotini and cook uncovered for about 10 to 12 minutes, until pasta is tender.
- Make the queso: In a small saucepan, melt butter over medium heat. Whisk in flour and salt, cooking for 1 minute. Slowly pour in the milk, whisking until thickened. Stir in the cheddar cheese until melted and smooth.
- Combine: Pour the queso into the soup pot and stir to combine. Simmer 5 to 10 minutes to blend flavors.
- Serve: Garnish with sour cream, shredded cheese, and Fritos corn chips.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
