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Joanna Gaines' Queso Blanco

Queso Blanco

byJoanna Gaines
Total 35 mins, includes cooling time
Active 30 mins
Makes 6 servings
Ingredients
Taco Seasoning
  • 1 teaspoon chili powder
  • 2 teaspoons garlic salt
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • 1 teaspoon cumin
  • ½ teaspoon parsley
  • ½ teaspoon oregano
  • 1 teaspoon onion powder
  • Pinch of red pepper flakes
Queso
  • 1 pound ground beef
  • ¼ cup water
  • 2 tablespoons avocado oil
  • ½ cup yellow onion, diced
  • 1 tablespoon minced garlic
  • 1 jalapeño, diced
  • ¾ cup milk
  • 2½ cups (10 ounces) shredded queso Oaxaca
  • 1 pound (16 ounces) cream cheese, softened and cut into cubes
  • ¼ cup tomatoes, diced
  • 2 tablespoons chopped cilantro
  • ¼ cup red onion, diced
  • 1 lime, cut into wedges
  • Tortilla Chips
    Directions
    1. For the seasoning: Combine all ingredients in a small bowl and stir until well incorporated, set aside.
    2. For the queso: In a large skillet, over medium-high heat, brown ground beef. Once the ground beef is fully browned, season with taco seasoning, add ¼ cup of water and let simmer for about 5 minutes, or until the water has reduced and meat is fully seasoned. Remove the ground beef from the skillet and set aside.
    3. Using the same skillet, increase the heat to medium and add avocado oil and diced onion. Sauté the onion until translucent. Add in the minced garlic and ½ of the diced jalapeño. Continue cooking the mixture until the garlic is fragrant, about 1 minute.
    4. Slowly pour the milk into the skillet and use a fish spatula to stir until it begins to bubble. Stir in the shredded cheese and cream cheese and continue stirring until the mixture is well combined, about 4-5 minutes.
    5. Ladle the queso into a serving dish and top with the taco meat. Garnish with the remaining jalapeño, diced tomatoes, cilantro, red onion, and a lime wedge. Serve immediately with a side of tortilla chips.