Man, I’m still a bitter Cowboys fan because of this call against the Packers last season.
I normally don’t talk about sports much on the blog because they don’t really coincide often with the food I’m making. But, this year, we decided to make a queso dip with ground beef to have during the Super Bowl. You know, for when the Cowboys made it.
But, they didn’t. And that makes me sad.
The good news is that this queso recipe is delicious, nonetheless. Like — you won’t be able to stop eating it — delicious.
The bad news was I didn’t get to watch my Cowboys play in the Superbowl.
I told you I was sad and bitter.
We are a queso-loving family. If queso is on the menu at a restaurant, chances are we will try it. And, if it’s good, chances are pretty darn good we’ll be back again for more.
I wanted to make a queso dip with ground beef and without Velveeta. I know Velveeta is magical and all, but I wanted to be able to totally control what was going into the dip. So, in order to do that, you have to add a little flour and cheese – it’s actually quite simple. And, to be completely honest, Velveeta kinda scares me a little. I mean, what IS it, really? 😉
I also like this queso dip a lot because it combines the best parts of a chile queso with the best of a chile con carne queso (read: I like my chiles AND my ground beef, thanks). I also like cheese.
If you’re looking for an appetizer to serve for the big game, I think you’ll really enjoy this. It takes about 25 minutes to make and stays a great consistency for quite a while – if it lasts that long.
I cook and serve mine in a cast iron skillet to keep it hotter longer, too.
- 1 lb 90/10 lean ground beef
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1/2 yellow onion diced
- 1 serrano pepper seeds and stem removed, finely diced*
- 1/2 jalapeño pepper seeds and stem removed, finely diced
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1/4 tsp cayenne
- 1/4 tsp garlic powder
- 1/2 tsp chili powder
- 1 cup whole milk
- 1/2 cup chopped cilantro
- 1/2 can diced tomatoes 15‐ounce, approx. 1 cup, drained
- 1 tbsp arrowroot starch
- 2 cups cheddar cheese grated
- 2 cups Monterey Jack cheese grated
- 2 tbsp full fat greek yogurt
- optional: sweet potato or corn tortilla chips for serving
Heat a skillet over medium-high heat and add the ground beef. Season with salt and pepper and cook until well-browned, approx. 6-8 minutes. Once browned, remove meat from pan and set aside, reserving the pan drippings. If not enough drippings, add olive oil, as needed.
- Add the diced onion and chiles to the drippings. You may need to add a tsp, or so olive oil at this time. Add the seasonings (paprika, cumin, cayenne, garlic powder, and chili powder) and stir to combine. Cook until tender, approximately 6-8 minutes.
- Add the onion-chile mixture to a blender, along with the whole milk, cilantro, and diced tomatoes. Puree the contents until completely smooth. Once fully pureed, return the blended mixture to the pan and continue to heat over medium-high heat.
- Sprinkle the flour over the blended mixture and stir to combine. Cook 4-5 minutes, until mixture thickens.
- Add cheeses and stir to combine.
- Once all the cheese is melted, add the sour cream and stir to combine. Return the meat back to the pan and heat through.
- Serve immediately, with tortilla chips if preferred.
This queso, as written, has a mild level of heat - to kick up the spice, I'd recommend doubling the serrano and jalapeno and cayenne pepper (if you like it spicy). My kids and husband don't like it as spicy which is how I created the recipe.