Chili Con Queso
a homemade version that can be a great Friday night meal!
- 2 teaspoons vegetable oil
- 1 medium yellow onion diced
- 1 red bell pepper seeded and diced
- 1 lb ground beef
- 1 package McCormick® Taco Seasoning
- ½ cup milk
- ½ cup heavy cream
- ½ cup water
- 2 tablespoons corn starch
- 16 oz cheddar cheese (can use American cheese instead)
- 1 teaspoon salt
- 15 oz diced tomato (straining optional)
- 8 oz diced green chiles (straining optional)
- 1 bag corn chips for serving
- Heat the vegetable oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 2 minutes, until starting to soften. Add the ground beef and taco seasoning. Cook until the beef is cooked through, about 5 minutes. Remove the pan from the heat.
- In a small saucepan, whisk together the milk and heavy cream. Bring to a boil, then remove from the heat.
- In a small bowl, whisk together the water and cornstarch to form a slurry. Pour the slurry into milk mixture and whisk to combine. Put mixture back on the heat and bring to a simmer.
- Whisk in the grated cheese until fully melted and season with the salt. Add the diced tomatoes and green chiles and whisk to combine.
- Combine the queso with the chili mixture. Serve with corn chips for dipping.
This is a slight variation of “Chili Con Queso” by tasty.co. The original recipe calls for American cheese instead of cheddar, I made it with cheddar and it was great. I also substituted taco seasoning for Chili seasoning, and skipped the scallions. I did NOT strain the diced tomatoes or green chilies. This is a relatively mild recipe, if you want some additional kick you might add some chopped jalepeños or a teaspoon of cayenne pepper. We also enjoyed this with a side of fresh guacamole. We also served these dips with TOSTITOS Cantina Traditional chips, which have excellent flavor and size for dipping. Don’t forget to also enjoy with margaritas. Salted rims are required! 🙂
Tried this recipe?Let us know how it was!