Easy Beef Queso Food

EASY BEEF QUESO DIP

Steps:

• In a large skillet or medium pot, add olive oil and ground beef over medium heat. Cook for 3-4 minutes until beef is browned, breaking it up as it cooks. Add onions, green chiles, cumin, and taco seasoning. Continue to cook for 2-3 minutes until onions soften. Remove 1/4 of the beef mixture and set aside as a topping for the queso.
• Add all-purpose flour to the skillet and cook for 1-2 minutes until the mixture forms a thick roux.
• Slowly whisk in the chicken stock and use the liquid to scrape up any bits. Whisk well to combine. Then whisk in milk slowly. Continue to cook for a few minutes until mixture thickens.
• Turn heat down to low and add cheese. Stir until cheese is just melted. Don't boil the mixture once the cheese is added or it will break down.
• Remove queso from the heat and transfer to serving bowl. Garnish with beef, onions, tomato, cilantro, and salsa. Serve immediately.
• Leftover queso can be reheated in the microwave in 30 second bursts, stirring in between cooking.

BEEFY QUESO SKILLET DIP

Steps:

• In 10-inch cast-iron or nonstick skillet, cook beef and onions over medium-high heat 6 to 8 minutes, stirring occasionally, until beef is brown; drain. Decrease heat to medium. Stir in taco seasoning mix, red pepper and chiles. Cook 1 to 2 minutes longer or until slightly thickened. Remove from heat; spread beef mixture into even layer.
• Meanwhile, in large microwavable bowl, mix cheeses and milk. Microwave uncovered on High 4 minutes; stir, then microwave in 30-second intervals until cheese melts and mixture is easily stirred smooth. Pour over beef mixture in skillet. Top with tomato, green onions and cilantro. Serve with tortilla chips.

EASY BEEF QUESO

Steps:

• Heat a large high sided skillet over medium high heat. Add oil and brown the beef until no pink remains, breaking up while browning. Turn off heat and with a slotted spoon, transfer beef to a clean bowl; set aside.
• Set same pan over medium heat. Add onion and garlic; sear until onions are translucent, 2 to 3 minutes. Stir in cumin, chili powder, salt, green chilies, fire-roasted tomatoes and reserved ground beef. Simmer 3 to 4 minutes, evaporating liquid from the tomatoes and chiles. When ingredients become dry and begin to brown stir in evaporated milk and bring to a low boil. Reduce heat to low and simmer.
• In a large mixing bowl toss grated cheese with the cornstarch to evenly coat.
• Turn the heat off of pan, stir in the cheese 1 handful at a time, melting completely before stirring in more.
• Stir in sour cream, garnish and serve.

EASY QUESO

Steps:

• Add the cheese, salsa, beer and cream cheese to a large microwave-safe bowl and mix until combined. Microwave on high until the cheese is melted and the mixture is smooth and combined, 2 to 4 minutes. Stir once more before serving.

EASY QUESO

Steps:

• Combine the cheese, the whole can of tomatoes and chiles and the jar of pimientos with their liquid in a saucepan over medium-low heat, stirring occasionally, until the cheese is fully melted, 5 to 7 minutes.

QUESO BEEF ENCHILADAS

Steps:

• Brown crumbled hamburger meat with 1 cup of chopped onion, garlic, when brown add picante sauce to taste, salt& pepper.
• In microwave melt the cheese for sauce with picante sauce, making as mild or hot as you like, can also control the heat by the type of picante sauce you purchase.
• Soften the corn tortillas in hot oil, or if you prefer in a canned enchilada sauce.
• In casserole dish assemble enchiladas---tortilla, meat mixture, chopped onion, grated cheese, either fold in half or roll with seam down.
• Cover with the queso sauce, top with sliced green onions, cover dish with foil and bake aproximately 25-30 minutes, this time may vary, depending on how hot all your ingredients are by the time you assemble the dish.