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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:
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.
Recipe Tips:
To serve for a party, put Chili Cheese Queso in a slow cooker and set to “keep warm.”
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