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Chile con Queso dip Recipe

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This recipe for Chile con Queso dip, by , is from The BINEAU Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



For the queso:
1 tablespoon vegetable oil
1/2 large yellow onion, diced
1 jalapeño, diced
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne
1 tablespoon cumin
1 tablespoon paprika
1 pound (15% fat) ground beef
1 can diced tomatoes, drained
1 (2-pound) block Velveeta cheese, cut into a large dice

To garnish:
Fresh jalapeño, sliced
Fresno chilies, diced
Green onion, sliced
Cilantro sprigs
Blue tortilla chips

Heat oil in a wide sauté pan over medium heat. Sweat the onion and jalapeño until translucent. Add salt and spices and cook 1-2 minutes or until fragrant.
Add the ground beef and break up with a wooden spoon or spatula. When the meat is just about to lose its pink color, add the diced tomatoes and cook until excess liquid is cooked out.
Add the Velveeta, turning the heat down to medium low. Let the cheese soften and melt, stirring every few minutes until completely melted and smooth.
Serve garnished with jalapeño, chilies, green onion, and cilantro. Scoop with chips.




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