Whether it’s football or a rainy afternoon Netflix binge, this smoky and rich, piping-hot cast-iron queso will be your new go-to watch party dish. The secret? Louisiana Pepper Exchange Chipotle Puree. This little jar packs in BIG flavor. Saute it in with the ground beef, onions and bell pepper. Then pop it in the oven. You’ll have just enough time to get the chips ready! Dig in!
Time: 30 min
Serves 4-6Rating
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Loading...| Shallot Extra Virgin Olive Oil | |
| 1 tsp Smoked Sweet Paprika | |
| 1/2 lb ground beef | |
| 1/2 yellow onion, diced | |
| 1 bell pepper, sliced | |
| 2 cloves garlic, minced | |
| 1/2 cup beer | |
| 1 Tbl Chipotle Pepper Puree | |
| 12 oz package Oaxaca cheese (or mozzarella) | |
| 1/3 cup shredded Cheddar Jack Cheese | |
| Diced tomatoes, sliced scallion, fresh cilantro for garnish |
| 1. | Preheat oven to 375°F. |
| 2. | Heat a cast iron skillet over medium heat. Drizzle in Shallot Extra Virgin Olive Oil. Add the ground beef and sprinkle in the Smoked Sweet Paprika. Saute until completely cooked through. Move to a plate, and drain off excess fat from the skillet, if any. Leave behind any cooked on bits. |
| 3. | Add in the onions and bell pepper and saute until softened and beginning to brown, about 4 minutes. Add in the garlic and saute for 1 minute. Add in the beer and bring to a boil. Cook, being sure to scrape up any browned bits, until it's almost completely evaporated. |
| 4. | Return the beef to the skillet and add in the Chipotle Puree. Stir well and add in the cheeses. |
| 5. | Move to the oven and cook until the cheese is melted and bubbly. Garnish with tomatoes, scallion and cilantro. Serve with chips. |
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