Chile con queso is a dish that originated in the United States and is made from melted cheese and chili peppers. It is often served as a dip for tortilla chips, but it can also be used as a topping for nachos, burritos, and other Mexican-style dishes. There is some debate about the exact origins of the dish, but it is generally believed to have been created by Mexican immigrants in the southwestern United States in the early 20th century. The dish has since become popular in many parts of the United States and is often served at Mexican restaurants and as a party snack.
Queso Meat'o
Ingredients
Taco Dust Meat Parts
- 1 lb ground beef
- 1/4 cup Taco Dust
- 1 cup water
Queso Dip Parts
- 32 oz Velveeta
- 2.5 cup water (or milk)
- 1 cup pico de gallo (optional)
Instructions
Taco Dust Meat Build
- Cook beef on medium heat 325° to 374° (drain fat if needed)
- Add 1/4 cup Taco Dust
- Add 1 cup water
- Simmer 5 minutes or until water dissipates.
- Done and ready for tacos or queso.
Queso Dip Build
- Get a pot or slow cooker on low. 225° to 249°
- Add 2.5 cup water.
- Cube the Velveeta into 1/2” size.
- Let cubes melt stirring as needed.
- Stir in Taco Dust Meat and pico de gallo if using.
- You can make thinner by adding 1/4 cup water until your preference is obtained.
- Too thin? Simmer a little longer.
- Using milk as a thinner is great but honestly I can’t tell the difference between water and milk. Velveeta is derived from milk anyways. Enjoy!
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