Servings: 16

½ lb lean ground beef ½ lb lean ground beef
2 Tbsp butter, salted 2 Tbsp butter, salted
2 Tbsp cornstarch 2 Tbsp cornstarch
½ cup white onion, chopped ½ cup white onion, chopped
2 jalapenos, chopped 2 jalapenos, chopped
2 garlic cloves 2 garlic cloves
1 teaspoon chili powder 1 teaspoon chili powder
½ teaspoon ground cumin ½ teaspoon ground cumin
1 can (12 oz) evaporated milk 1 can (12 oz) evaporated milk
1 can diced tomatoes 1 can diced tomatoes
1 can diced green chilies 1 can diced green chilies
¼ teaspoon salt, pink or kosher ¼ teaspoon salt, pink or kosher
Fresh crushed black pepper (to taste) Fresh crushed black pepper (to taste)
3 1/2 cups combination of Monterey Jack and Sharp Cheddar (Or you can also use white American cheese for White Queso) 3 ½ cups combination of Monterey Jack and Sharp Cheddar (Or you can also use white American cheese for White Queso)

Using the sauté function, brown the ground beef.
Season with a pinch of salt and pepper. Let the meat sit undisturbed for about two minutes, flip and cook the other side, let the meat sit undisturbed for about two minutes. Start breaking the meat with a wooden spatula and the meat is fully cooked. Remove from the heat and set aside.
Melt butter and add cornstarch, cook and keep stirring for about two minutes to avoid grainy dipping sauce.
Add chopped onion and jalapenos, keep stirring until fragrant, add garlic, chili powder, cumin, and stir for about 30 seconds.
Add 1 can diced tomatoes and 1 can of green chilies, remaining salt, black pepper and stir for about 10 seconds.
Pour half of the milk and keep cooking and scraping the bottom of the pan until the sauce is smooth and thick (deglazing).
Pour and whisk in the remaining milk and add the ground beef.
Press the Adjust button to increase the heat to high and bring the mixture to a boil for about one minute. Stirring occasionally.
Stir in all the cheese and press the “Cancel” button to shut off the heat.
Cover the pot with the lid and let it stands undisturbed for about 3 minutes.
Remove the lid and whisk the mixture until smooth.
Season with additional salt and pepper if needed.
Serve with guacamole, fresh salsa, sour cream and of course, chips.

Original recipe: Jorge Fuentes, personal friend of Tee Jay  Original recipe: Jorge Fuentes, personal friend of Tee Jay