Cowboy Queso
Equipment
- 1 large skillet
- 1 Wooden spoon
- 1 sharp knife
- 1 Cutting board
- 1 serving bowl
Ingredients
- 1 pound ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup onion diced
- 1/2 cup bell pepper diced
- 2 cloves garlic minced
- 2 cups shredded cheese blend such as cheddar and Monterey Jack
- 1 can 10 ounces diced tomatoes and green chilies
- 1/2 cup milk
- 1/4 cup cilantro chopped
- 1 tablespoon lime juice
- 1/4 teaspoon chili powder
- Tortilla chips for serving
Instructions
- Heat the large skillet over medium-high heat.
- Add ground beef to the skillet and season with salt and pepper.
- Cook the beef, breaking it up with a wooden spoon, until browned.
- Drain excess fat from the skillet.
- Add diced onion, bell pepper, and minced garlic to the skillet.
- Cook until the vegetables are softened, about 5 minutes.
- Stir in the canned diced tomatoes and green chilies.
- Reduce heat to medium and add the shredded cheese blend.
- Stir in milk gradually until the cheese is melted and smooth.
- Add chopped cilantro, lime juice, and chili powder to the mixture.
- Stir well to combine all ingredients.
- Remove from heat and let the queso rest for 5 minutes.
- Transfer to a serving bowl and serve warm with tortilla chips.
Notes
For extra flavor, you can experiment by adding other spices such as cumin or paprika. If you prefer a spicier queso, consider including diced jalapeños or a dash of hot sauce. To keep the queso creamy, avoid overheating the cheese, which can cause it to separate. If you find the queso is too thick, add a little more milk to reach your desired consistency.
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