Restaurant Style Queso con Carne
If this recipe ends up being the reason you love Zestes Recipes, all props have to go to my good friend and Executive Chef Mike Vecchio who used to kick-out all the incredible food at Central City Tavern in the ATL. Our Fantasy Football league spent many Sundays at CCT and our season would commence with a bowl of this heavenly queso.
This recipe makes a large batch appropriate for a party. If you are making this for a small group you might want to make just half of the recipe, or just enjoy leftovers.
Warning to readers: This queso is more addictive than Funky Cold Medina, don’t play around.
Restaurant Style Queso Con Carne
Prep time: 5 min | Cook time: 30 min | Total Time: 35 min | Servings: large batch for a party
Ingredients
2.5 cups milk
2.5 lbs white American cheese, get a block from the deli, not the packaged sliced stuff
1.5 cups Pace Picante Sauce
1 jalapeno, seeds removed, diced
1 tsp cayenne pepper
1 lbs finely chopped browned ground beef (yes, cook your beef then chop it – don’t miss this step)
Optional garnish: chopped jalapeno and ground beef
Equipment
Large stock pot for melting the cheese
Large frying pan for browning the meat
Knife and cutting board
Directions
1. Cut cheese into 1” cubes and melt along with milk, over medium-low heat, stirring occasionally. You can use a double boiler for this to ensure the bottom doesn’t burn but just keep in mind that it will take longer for the cheese to melt.
2. While the cheese is melting, brown the ground beef then drain and chop finely.
3. When cheese is smooth, stir in the chopped beef, chopped jalapeno, cayenne pepper and picante sauce.
4. Garnish with a sprinkle of ground beef and chopped jalapeno and serve with your favorite tortilla chips or warm tortillas.
Note: You can make this ahead of time and reheat when ready to serve.
