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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.
While ground beef is cooking, in a medium mixing bowl whisk together the coconut milk, starch or flour, nutritional yeast, and all the seasonings.
Once beef is cooked, add canned tomatoes and mixed sauce into the pan. Bring to a boil then simmer, stirring regularly, for 10-12 minutes - until sauce has thickened and flavors have combined.
Serve queso dip with your favorite chip of choice. If you are on a Whole30, see notes for links to tostones or homemade plantain chip recipes.
Store leftovers in a sealed container in the fridge for up to 1 week or the freezer for up to 3 months.