1 tablespoon vegetable oil
1 pound ground beef chuck (20% fat)
½ green or red bell pepper, chopped
½ medium onion, chopped
2 garlic cloves, grated
Kosher salt, freshly ground pepper
1½ teaspoons ground cumin
1 teaspoon chili powder
1 cup chicken stock or low-sodium chicken broth
Queso And Assembly
3 tablespoons unsalted butter
½ medium onion, finely chopped
1 large poblano chili, chopped
3 jalapeños, finely chopped
2 garlic cloves, grated
2 medium tomatoes, chopped
2 tablespoons all-purpose flour
1 ½ cups (or more) milk
½ pound Monterey Jack cheese, grated
½ pound sharp cheddar cheese, grated
Pico de Gallo, Guacamole, sour cream, chopped chives, chopped parsley, and corn chips (for serving)
Step 1: Picadillo
Step 2: Heat oil in a large skillet over high. Cook beef, breaking up with a spoon, until browned on all sides but not completely cooked through, 6–8 minutes. Transfer to a medium bowl, leaving as much fat in pan as possible.
Step 3: Reduce heat to medium and cook onion, bell pepper, and garlic, stirring, until tender but not browned, 6–8 minutes; season with salt and pepper. Add cumin and chili powder and cook, stirring, until fragrant, about 1 minute.
Step 4: Add chicken stock and reserved beef along with any accumulated juices to pan. Bring to a simmer and cook, stirring and scraping up any brown bits from the skillet, until liquid is evaporated, 8–10 minutes; season with salt and pepper.
Step 5: Transfer to a medium bowl, cover, let sit until ready to use.
Step 6: Do Ahead: Picadillo can be made 1 day ahead. Cover and chill. Reheat before assembling.
Step 7: Queso and Assembly
Step 8: Melt butter in a medium saucepan over medium heat. Cook onion, chile, jalapeños, and garlic, stirring, until tender but not browned, 8–10 minutes.
Step 9: Add tomatoes, season with salt, and continue to cook until juices have evaporated, about 6 minutes.
Step 10: Stir in flour and cook until incorporated, about 1 minute.
Step 11: Whisk in milk and continue to cook until mixture comes to a boil and thickens, about 4 minutes.
Step 12: Reduce heat to low, gradually add both cheeses, and cook, stirring constantly, until cheese is completely melted and queso is smooth. If it seems too thick, stir in a little more milk.
Step 13: Spread warm picadillo in a 2-qt. baking dish. Pour hot queso over meat. Top with a generous scoop each of pico de gallo, guacamole, and sour cream.
Step 14: Sprinkle with chives and parsley. Serve hot dip with chips.