8 SERVINGS

Ingredients

Picadillo

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

Kosher salt

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)

Directions

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.