Queso con Carne Recipe

Ground beef: This is the main protein that adds a hearty flavor and texture to the dish.

Chopped onion: Adds sweetness and depth when cooked.

Garlic: Gives a nice aromatic punch and enhances the overall taste.

Diced tomatoes with green chilies: Adds a bit of spice and moisture, making the queso more flavorful.

Velveeta cheese: Melts smoothly to create a creamy, cheesy base.

Chili powder: Brings warmth and a mild spicy flavor.

Ground cumin: Adds an earthy, slightly smoky taste.

Salt and pepper: Used to season and balance the flavors.

One of the key steps in this Queso con Carne recipe is cooking the ground beef until it’s nicely browned. Here’s a simple way to do that so your dish turns out flavorful and not greasy. First, heat your skillet over medium heat—this helps the meat cook evenly without burning. Then, add the ground beef in small chunks, spreading it out so it touches the pan. Let it sit for a minute or two without stirring; this helps it brown instead of just steaming. After a bit, start breaking it apart with your spoon or spatula, stirring occasionally until all the pink is gone and the pieces look golden brown. Once it’s cooked, drain the extra fat by carefully pouring it off or using a spoon to scoop it out. This keeps your queso from being too oily.

Doing this makes your beef taste richer because browning creates little crispy bits that add a lot of flavor. Plus, draining the fat means your cheese sauce won’t be greasy or heavy, which makes it way more enjoyable to eat. When I first tried this, I didn’t drain the fat and the queso felt too oily and kind of slippery. After I started draining, the texture was just right—creamy but not greasy.

A little shortcut I like is to use a slotted spoon to lift the beef out of the skillet when draining. That way, you don’t lose any of the tasty browned bits stuck to the pan, which you’ll want to stir back in with the onions and garlic later. It’s a small step, but it really helps keep all the flavors in your queso con carne!

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter taste, which can complement the dish well.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it may lack some of the fresh garlic's pungency.

• diced tomatoes with green chilies - Substitute with diced tomatoes and canned green chilies: Combining plain diced tomatoes with canned green chilies can replicate the flavor and texture.

• velveeta cheese - Substitute with cheddar cheese and cream cheese: A mix of cheddar cheese and cream cheese can mimic the creamy texture and rich flavor of Velveeta.

• chili powder - Substitute with paprika and cayenne pepper: A blend of paprika and cayenne pepper can provide a similar heat and depth of flavor.

• ground cumin - Substitute with ground coriander: Ground coriander offers a different but complementary flavor that can add a unique twist to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor along with the necessary saltiness.

• pepper - Substitute with white pepper: White pepper can provide a similar heat and flavor while being slightly milder and less visually noticeable.

• Allow the queso con carne to cool to room temperature before storing. This helps prevent condensation, which can make the dish watery.

• Transfer the cooled queso con carne into an airtight container. Make sure to leave a little space at the top to accommodate any expansion if you plan to freeze it.

• For short-term storage, place the container in the refrigerator. The queso con carne will stay fresh for up to 3-4 days.

• If you want to freeze the queso con carne, label the container with the date before placing it in the freezer. This will help you keep track of its freshness. The dish can be frozen for up to 2 months.

• When you're ready to enjoy the queso con carne again, thaw it in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.

• Reheat the queso con carne in a skillet over low to medium heat, stirring occasionally to ensure even heating. You can also use a microwave, heating in short bursts and stirring in between to avoid hot spots.

• If the queso con carne seems too thick after reheating, add a splash of milk or chicken broth to achieve the desired consistency.

• Serve the reheated queso con carne with fresh tortilla chips and enjoy!

• Stovetop Method:

  1. Place the leftover queso con carne in a saucepan.
  2. Heat over low to medium heat, stirring frequently to prevent sticking.
  3. If the mixture is too thick, add a splash of milk or cream to reach the desired consistency.
  4. Continue to heat until the cheese is melted and the queso is warmed through.

• Microwave Method:

  1. Transfer the queso con carne to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on medium power for 1-2 minutes.
  4. Stir the mixture well, then continue to heat in 30-second intervals, stirring after each, until the queso is hot and smooth.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the queso con carne in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, stirring halfway through, until the queso is heated evenly.

• Slow Cooker Method:

  1. Transfer the queso con carne to a slow cooker.
  2. Set the slow cooker to the low setting.
  3. Stir occasionally, allowing the queso to heat gradually over 1-2 hours.
  4. This method is perfect for keeping the queso warm during parties or gatherings.

• Skillet: A large, flat-bottomed pan used for cooking the ground beef and combining all the ingredients.

• Spatula: A tool used for stirring and mixing the ingredients in the skillet.

• Knife: Essential for chopping the onion and mincing the garlic.

• Cutting board: A surface used for chopping the onion and mincing the garlic.

• Measuring cups: Used to measure the chopped onion and other ingredients accurately.

• Can opener: Necessary for opening the can of diced tomatoes with green chilies.

• Colander: Used to drain excess fat from the cooked ground beef.

• Mixing spoon: Useful for stirring the ingredients together in the skillet.

• Serving bowl: A bowl to serve the queso con carne once it is ready.

• Tortilla chips: Used for serving and dipping into the queso con carne.

Pre-cook the beef: Cook the ground beef ahead of time and store it in the fridge. This way, you can just reheat it when you're ready to make the queso con carne.

Use pre-chopped onions: Save time by buying pre-chopped onions and minced garlic from the store.

Microwave the cheese: Cube the velveeta cheese and microwave it in a separate bowl until melted. This will speed up the process when you add it to the skillet.

One-pot cooking: Use a large skillet to cook everything in one pot, reducing cleanup time.