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  • Prep Time 20m
  • Cook Time 15m
  • Total Time 35m
  • Yield Serves 4

A winning recipe for any occasion, whether it’s the big game or a holiday mixer. This queso is filled with a blend of savory beef, meaty mushrooms and creamy cheese. Serve it warm with tortilla chips for dipping.

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Ingredients

Scale
  • 6 ounces crimini mushrooms
  • 1/4 pound 80-percent lean ground beef
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons diced yellow onion
  • 1 garlic clove, minced
  • 1 tablespoon unbleached all-purpose flour
  • 1 1/2 cup whole milk
  • 4 ounces sharp cheddar cheese, shredded (about 1 1/2 cups)
  • 4 ounces Monterey Jack cheese, shredded (about 1 1/2 cups)
  • Cilantro for garnish

Instructions

  1. Add mushrooms to the bowl of a food processor and pulse until finely chopped (or finely dice by hand if preferred). Blend ground beef and mushrooms in a medium bowl. Stir in salt, garlic powder, paprika and pepper. Cook in a large, deep skillet over medium-high heat until beef is no longer pink, 6 to 7 minutes.
  2. Transfer meat and mushrooms to a bowl. Reserve 2 tablespoons.
  3. Add olive oil to the skillet and return the heat to medium-high. Add onion and garlic. Cook until fragrant, about 1 minute. Reduce heat to medium and whisk in flour. Continue whisk, until a dry, crumbly paste forms.
  4. Slowly add the milk as you keep whisking rapidly. Whisk and cook for about one minute as the milk begins to bubble and thicken. Stir in the cheese a handful at a time, allowing each addition to melt before adding the next. Turn the heat up slightly if necessary to keep the cheese melting.
  5. Lastly stir in beef and mushroom blend. Sprinkle the top of the queso with the reserved 2 tablespoons blended mixture and cilantro before serving warm.

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