Queso Con Carne Recipe

Cook aromatics

Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil. Once shimmering, add the finely chopped onion and sauté until translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Brown beef

Add the ground beef to the skillet, breaking it up with a spoon. Cook until no longer pink and beginning to brown, about 6–8 minutes.

Season and simmer

Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Add the diced tomato and tomato paste, stirring to combine. Pour in 1/2 cup beef broth (or water), reduce heat to medium-low, and simmer uncovered until slightly thickened, about 6–8 minutes. Taste and adjust seasoning. Keep warm while preparing the queso.

Make roux

In a medium saucepan over medium heat melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook for 1–2 minutes, stirring continuously, until the mixture is bubbly and pale golden (cook slightly longer for nuttier flavor), but do not let it brown.

Add milk

Slowly whisk in 1 cup whole milk and 1/2 cup half-and-half, whisking constantly to prevent lumps. Bring to a gentle simmer and cook until the sauce thickens enough to coat the back of a spoon, about 3–4 minutes.

Finish cheese sauce

Reduce heat to low. Stir in the softened cream cheese until melted and smooth. Gradually add the grated sharp cheddar and Monterey Jack, stirring constantly until melted and the sauce is glossy. Stir in the minced pickled jalapeño (or fresh), cayenne, 1/2 tsp salt, and 1/4 tsp black pepper. Keep warm over very low heat, stirring occasionally. If sauce becomes too thick, thin with up to 2 tablespoons milk.

Arrange the corn tortilla chips on a large platter or individual plates.

Spoon a generous layer of warm nacho queso over the chips, then top with a portion of the seasoned beef. Offer additional queso on the side if desired.

Scatter the diced tomatoes (or pico de gallo) over the top, add dollops of sour cream and spoonfuls of guacamole. Sprinkle chopped cilantro and serve lime wedges alongside for squeezing over.

Serve immediately while queso is warm and chips are crisp. Leftover beef can be refrigerated up to 3 days; reheat gently. Cheese sauce keeps in the fridge up to 2 days—reheat slowly and whisk in a splash of milk to restore consistency.