TCC Cowboy Queso is a blend of bold flavors that will elevate your game day or TCC taco experience.
Crafted with the finest ingredients, including our delicious all natural 80/20 ground beef, creamy cheeses, juicy tomatoes, spicy jalapeños, aromatic onions, and a carefully curated selection of spices, this queso is a warm treat any day of the week.
Whether you're cheering for your favorite team or indulging in a taco feast, TCC Cowboy Queso is the perfect way to elevate your snacking game!
Rated 5.0 stars by 1 users
Dips
Mexica
8
10 minutes
50 minutes
TCC Cowboy Queso is a blend of bold flavors that will elevate your game day or TCC taco experience.
Crafted with the finest ingredients, including ourdelicious all natural80/20 ground beef, creamy cheeses, juicy tomatoes, spicy jalapeños, aromatic onions, and a carefully curated selection of spices, this queso is a warm treat any day of the week.
Whether you're cheering for your favorite team or indulging in a taco feast, TCCCowboy Queso is the perfect way to elevate your snacking game!
Author:TCC Team
1 lb. TCC ground beef
½ cup chopped white onion
1 medium diced jalapeño
2 diced medium chipotles in adobo sauce (add 3 for more heat)
1 4 oz. can of green diced chilies
2 medium diced Roma tomatoes (reserve some for topping)
10 oz of Monterey Jack cheese (Muenster, Oaxaca or any white cheese would work)
2 cups of shredded Mexican cheese blend (divided)
¼ cup milk up to ½ cup
2 tablespoons of chili powder
2 tablespoons of cumin
1 tablespoon of onion powder
1 tablespoon of garlic powder
1 tablespoon salt
Preheat oven to 450 degrees.
In a large cast iron skillet, brown the ground beef and break it up into small pieces.
Drain any grease, if necessary, and move the meat to one side of the skillet.
Add in the onion, jalapeno, chipotles, green chilies, one cup of the chopped tomatoes, the spices, the Monterey Jack cheese, and one cup of the Mexican blend cheese.
Move the skillet to the middle of the oven and cover with foil. Bake for 20 min.
Remove the foil and add in ¼ cup of milk, up to ½ cup to thin. Stir the queso, put the foil back on and let it cook for 20 more minutes.
Sprinkle the remaining shredded Mexican cheese to the top and let it cook for 20-30 min or until completely melted with the foil on.
Remove the skillet from the oven and top with chopped tomatoes, onions, jalapenos or cilantro.
Serve warm.
If you have extra grease at the end, it can be drained or dabbed with a paper towel.
Cook times may vary depending on the oven. Adjust as needed.
You can skip the step of fresh tomatoes and the can of diced chilies and use a can of Rotel.
