Sizzling Copycat Cowboy Queso

Allergens

Dairy, Gluten

Ingredients

• 1 lb ground beef
• 1 packet taco seasoning
• 1 cup water
• 2 cups shredded sharp cheddar cheese
• 2 cups shredded Monterey Jack cheese
• 1 10
• ounce can RoTel tomatoes, drained
• 1 cup sour cream
• 1/4 cup chopped fresh cilantro
• 8 corn tortillas
• Olive oil, for brushing
• Salt and pepper, to taste

Instructions

1. In a large skillet, brown the ground beef over medium heat, breaking it up into crumbles. Drain off excess fat.
2. Add taco seasoning and water to the ground beef. Simmer until the meat is cooked through and most of the liquid has evaporated.
3. Stir in the cheddar cheese and Monterey Jack cheese, allowing them to melt into the meat mixture.
4. Fold in the RoTel tomatoes, sour cream, and chopped cilantro. Cook over low heat for 2 minutes until the queso is heated through and well combined. Season with salt and pepper to taste.
5. Preheat a grill or griddle to medium high heat. Brush both sides of corn tortillas with olive oil.
6. Grill the tortillas for 1 2 minutes per side, until they're slightly crispy and golden brown.
7. Serve the Cowboy Queso immediately over the grilled tortilla chips and get ready to savor a truly unforgettable dining experience!

Chef’s Insight

Don't be afraid to experiment with different cheeses or add more heat with jalapeños or chipotle peppers!

Notes

Remember to stir often to prevent the queso from separating or sticking to the pan.