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Chili Cheese Queso

Chili Cheese Queso

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yields: 8 cups

Ingredients:
  • 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
Directions:
  1. Heat a large skillet over medium heat. Add the ground beef and cook until mostly browned. Add in all the spiced and mix well.
  2. Sprinkle the flour into the cooked beef and stir until it has absorbed into the grease. Cook for 1-2 minutes.
  3. Stream in the milk and cook until slightly thickened. Add the condensed cheddar cheese soup and mix well to combine.
  4. Working in a few batches, stir in the shredded cheese until melted. Remove from heat
  5. Fold in the tomato and beans. Season to taste with salt and pepper.
Recipe Tips:
  1. To serve for a party, put Chili Cheese Queso in a slow cooker and set to “keep warm.”