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Queso Con Carne Recipe

Name: El Potro Mexican Restaurants Queso Con Carne Recipe
Cook time: 25 min
Total time: 25 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 1 cups ground beef (80/20); 0.5 cups onion, finely diced; 1 tbs jalapeño, seeded and minced; 2 tsp garlic, minced; 1 tsp vegetable oil; 0.5 cups canned diced tomatoes with green chilies (e.g., Rotel), drained; 0.5 tsp ground cumin; 0.5 tsp chili powder; 0.75 tsp salt; 0.25 tsp black pepper; 0.5 cups milk (whole or 2%); 1 tsp cornstarch; 1.5 cups sharp cheddar cheese, shredded; 0.5 cups Monterey Jack cheese, shredded; 1 tsp lime juice; 1 tbs fresh cilantro, chopped; 1 tsp optional: hot sauce; 3 each flour tortillas (8-inch); 1 tsp butter or oil for warming tortillas; 0.5 tbs extra cilantro for garnish; 3 each lime wedges

Inspired by El Potro Mexican Restaurant

Time25m

Serves3

Queso dip with ground beef served with 3 flour tortillas.

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Ingredients

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Queso con Carne

1 cups ground beef (80/20)

1/2 cups onion, finely diced

1 tbs jalapeño, seeded and minced

2 tsp Garlic, minced

1 tsp Tuscany sunflower oil

1/2 cups canned diced tomatoes with green chilies (e.g., Rotel), drained

1/2 tsp Ground cumin

1/2 tsp Chili powder

3/4 tsp Celtic sea salt

1/4 tsp black pepper

1/2 cups milk (whole or 2%)

1 tsp Cornstarch

1 1/2 cups sharp cheddar cheese, shredded

1/2 cups Monterey Jack cheese, shredded

1 tsp ReaLime juice

1 tbs Fresh cilantro, chopped

1 tsp optional: hot sauce

Tortillas & Garnish

3 each flour tortillas (8-inch)

1 tsp butter or oil for warming tortillas

1/2 tbs extra cilantro for garnish

3 each Lime wedges

Method

Queso con Carne

Brown the beef

Heat a medium skillet over medium-high heat. Add 1 tsp vegetable oil. When hot, add ground beef and break up with a spatula. Cook until mostly browned, about 4–5 minutes.

Saute aromatics

Push beef to one side, add the diced onion and minced jalapeño to the pan (add a touch more oil if pan is dry). Sauté 2–3 minutes until onion is softened. Add minced garlic and cook 30 seconds until fragrant.

Season and drain excess fat

Stir beef and aromatics together. Sprinkle in cumin, chili powder, salt, and black pepper. If there is a lot of fat, carefully drain off excess, leaving a thin film to carry flavor. Return pan to medium heat.

Add tomatoes & simmer

Add the drained diced tomatoes with green chilies and reduce heat to medium-low. Let mixture simmer gently 2–3 minutes so flavors meld and excess liquid reduces slightly.

Make a smooth cheese base

In a small bowl, whisk together milk and cornstarch until smooth. Pour milk-cornstarch mixture into the beef-pan and stir; heat gently until it begins to thicken, about 1–2 minutes.

Add cheeses

Lower heat to low. Gradually stir in shredded cheddar and Monterey Jack, a handful at a time, stirring constantly until melted and smooth. Keep heat low to avoid grainy cheese—do not boil once cheese is added.

Finish and adjust seasoning

Stir in lime juice, chopped cilantro, and optional hot sauce if using. Taste and adjust salt or heat as needed. Keep queso warm over very low heat, stirring occasionally. If queso becomes too thick, thin with up to 2 tbsp warm milk.

Tortillas & Serving

Warm tortillas: Heat a separate skillet over medium. Add 1 tsp butter or oil and warm each flour tortilla 20–30 seconds per side until pliable and lightly browned. Stack and wrap in a clean kitchen towel to keep warm.

Serve: Spoon queso con carne into a shallow serving bowl. Garnish with remaining cilantro and serve with three warmed flour tortillas and lime wedges on the side. Provide extra napkins and a spoon for dipping.