Chili Cheese Queso
Chili Cheese Queso
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yields: 8 cups
- 1 lb lean Ground Beef
- 2 tsp Marcum Chili Powder
- 1 tsp Marcum Cumin
- 1 tsp Marcum Paprika
- 1 tsp Marcum Garlic Powder
- 1 tsp Marcum Onion Powder
- 1/2 tsp Marcum Ground Black Pepper
- 2 tbsp Ginger Evans All-Purpose Flour
- 2 cups Coburn Farms Milk
- 1 (10.5 oz) can Kaskey’s Condensed Cheddar Cheese Soup
- 1 (8 oz) Coburn Farms Pepper Jack Cheese, shredded
- 1 (14.5 oz) can Pickwell Farms Petite Diced Tomatoes, drained
- 1 (15 oz) can Wylwood Red Kidney Beans, drained and rinsed
- Salt & pepper
- Tortilla chips, for serving
- Heat a large skillet over medium heat. Add the ground beef and cook until mostly browned. Add in all the spiced and mix well.
- Sprinkle the flour into the cooked beef and stir until it has absorbed into the grease. Cook for 1-2 minutes.
- Stream in the milk and cook until slightly thickened. Add the condensed cheddar cheese soup and mix well to combine.
- Working in a few batches, stir in the shredded cheese until melted. Remove from heat
- Fold in the tomato and beans. Season to taste with salt and pepper.
- To serve for a party, put Chili Cheese Queso in a slow cooker and set to “keep warm.”