Ingredients:

  • 1 Tbsp Unsalted Butter (for sautéing)
  • 1 lb Lean Ground Beef (90/10 recommended)
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 large Jalapeño, seeded and minced
  • 1 Tbsp Chili Powder (Ancho style)
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 2 Tbsp Unsalted Butter (for the roux)
  • 2 Tbsp All-Purpose Flour
  • 12 fl oz can Evaporated Milk (full-fat)
  • 8 oz Sharp Cheddar Cheese, freshly grated
  • 8 oz Monterey Jack Cheese, freshly grated
  • 4 oz Cream Cheese, cubed
  • 1/2 tsp Hot Sauce (e.g., Tabasco or Cholula), to taste
  • 15 oz can Black Beans, rinsed and drained
  • 10 oz can Diced Tomatoes with Green Chilies (Ro-Tel style), do not drain
  • 1/4 cup Fresh Coriander (Cilantro), chopped (for garnish)
  • 2 Tbsp Spring Onion (Scallions), sliced (for garnish)

Instructions:

  1. Brown the Beef: Melt 1 Tbsp of butter in a Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned.
  2. Drain the Fat: Drain off all excess grease from the pot. Remove the beef and set aside, leaving a thin film of fat in the pot.
  3. Sauté the Aromatics: Reduce the heat to medium. Add the diced onion and jalapeño to the pot. Sauté for 5–7 minutes until softened and translucent.
  4. Toast Spices: Stir in the minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute until fragrant. Season lightly with salt and pepper.
  5. Create the Roux: Reduce heat to medium-low. Add the remaining 2 Tbsp of butter to the aromatic mixture. Once melted, sprinkle in the 2 Tbsp of flour. Whisk continuously for 2 minutes to cook out the raw flour taste.
  6. Add Liquid: Slowly pour in the evaporated milk while whisking constantly. Continue to stir until the mixture thickens slightly and begins to simmer (about 3 minutes).
  7. Melt the Cheese (The Crucial Step): Reduce the heat to the lowest setting. Add the cubed cream cheese and whisk until smooth. Then, gradually add the grated cheddar and Monterey Jack cheeses, a handful at a time, stirring until each addition is fully melted. Do not allow the mixture to boil once the cheese is added, as this will cause separation.
  8. Load the Dip: Stir the cooked ground beef, rinsed black beans, and the undrained can of diced tomatoes/chilies into the cheese sauce.
  9. Heat Through: Simmer gently for 5–10 minutes, stirring occasionally, until everything is hot and bubbly. Add hot sauce to taste.
  10. Serve: Transfer the queso to a serving bowl or serve directly from the Dutch oven. Garnish generously with fresh coriander and sliced spring onions.