My husband begs for this warm and comforting appetizer every May and it only takes 3 ingredients to make a wildly addictive dip.

This oven baked 3-ingredient beef queso dip is the kind of warm, comforting appetizer that disappears faster than I can set it on the coffee table. My husband starts asking for it as soon as May rolls around, when the evenings are still cool enough to appreciate something bubbling and cheesy from the oven, but the calendar is full of ball games and potlucks. It’s a simple, no-fuss twist on the old Midwestern habit of stirring beef into cheese dip, baked until it’s hot, browned around the edges, and wildly addictive. With just ground beef, a block of processed cheese, and a can of diced tomatoes with green chiles, you get that bright orange, bubbly queso that feels like every church basement and backyard gathering rolled into one dish.

Serve this beef queso dip piping hot in the same white baking dish you baked it in, set on a trivet in the middle of the table. Sturdy tortilla chips are the classic partner, but it’s just as good with corn chips, warm flour tortillas, or slices of crusty bread. I like to add a platter of raw vegetables—carrot sticks, celery, and bell pepper strips—for scooping, especially if we’re grazing through a long evening of cards or a ball game on TV. A simple green salad or coleslaw and a pitcher of iced tea or cold beer round it out nicely if you want to turn snack time into a casual supper.

Servings: 8

1 pound ground beef (80–90% lean)

Preheat your oven to 375°F (190°C). Lightly grease a medium-sized oven-safe baking dish (about 1 1/2 to 2 quarts) with nonstick spray or a little butter so the cheese doesn’t stick too much.

In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until it is well browned and no pink remains, about 7–10 minutes. If the beef releases a lot of fat, carefully drain off the excess so the dip doesn’t become greasy.

Reduce the skillet heat to low and stir in the undrained can of diced tomatoes with green chiles. Let the mixture simmer for 2–3 minutes, just until it’s hot and the flavors start to come together.

Add the cubed processed cheese to the skillet with the hot beef and tomato mixture. Stir gently for 1–2 minutes, just until you see the edges of the cheese beginning to soften. You don’t need it fully melted at this stage; the oven will finish the job.

Transfer the beef and cheese mixture to the prepared baking dish, spreading it out evenly. Use a spatula to tuck any exposed beef under the cheese so the top can bubble and brown a bit.

Bake, uncovered, in the preheated oven for 15–20 minutes, or until the dip is bubbling all over and the top is shiny and fully melted, with a few golden spots around the edges.

Carefully remove the dish from the oven and let the dip sit for 5 minutes to thicken slightly. Serve warm, right from the baking dish, with tortilla chips, corn chips, or your favorite dippers.

You can dress this simple dip up a bit without straying from its easy, heartland spirit. For a touch more heat, use the hot version of diced tomatoes with green chiles or stir in a pinch of crushed red pepper before baking. If you like things milder, choose mild tomatoes with chiles and serve with a dollop of sour cream on the side for cooling. For extra richness, you can sprinkle a small handful of shredded cheddar or Monterey Jack over the top during the last 5 minutes of baking, though that will technically add a fourth ingredient. To make it stretch for a bigger crowd, stir in a drained can of black beans or a cup of frozen corn after browning the beef, then bake as directed. This dip also works nicely with ground turkey or a 50/50 mix of beef and pork if that’s what you have on hand. For food safety, always cook the ground beef until it is no longer pink and reaches an internal temperature of 160°F (71°C). Drain off excess grease carefully to avoid splatters, and never leave the dip at room temperature for more than 2 hours; if you’re serving it over a long evening, you can keep it warm in a low oven (about 200°F) or transfer it to a small slow cooker set on warm. Refrigerate leftovers in a covered container within 2 hours of baking, and reheat thoroughly in the oven or microwave until hot and bubbling before serving again.