2 teaspoons olive oil
1/2 pound ground beef
½ yellow onion small dice
2 garlic cloves roughly chopped
Kosher salt and freshly cracked pepper
1½ teaspoons ground cumin
1 teaspoon chili powder
1 cup chicken stock or low-sodium chicken broth
For the Queso:
3 tablespoons unsalted butter
½ medium onion small dice
1 poblano pepper small dice
3 jalapeños finely chopped
2 garlic cloves roughly chopped
1/2 cup tomatillo salsa
2 tablespoons all-purpose flour
1½ cups milk plus more as needed
½ pound Monterey Jack cheese grated
½ pound Pepper Jack cheese grated
Pico de Gallo Guacamole, sour cream, chopped chives, chopped cilantro, and chips
For the Beef: Heat oil in a large skillet over high. Add the beef and cook, breaking up with a spoon, until browned on all sides for about 6–8 minutes. Transfer to a medium bowl and set aside. Reduce the heat to medium and add the onion, cook for 6–8 minutes, the last minute, add the garlic and stir to combine. Season with salt and pepper, cumin and chili powder and cook for 1 minute to toast the spices. Add the chicken stock and add beef back into the skillet. Bring to a simmer and cook until stock has completely evaporated, roughly 10 minutes. Remove from heat, taste and season with salt and pepper, leave it in the skillet and set aside. For the Queso: Melt the butter in a medium saucepan over medium heat. Cook onion, poblano, jalapeños, and garlic, for 8–10 minutes until soft. Add the salsa and stir to combine. Stir in flour and cook until incorporated, about 1 minute. Whisk in milk and continue to cook until mixture comes to a boil and thickens, about 5 minutes. Reduce the heat to low, and add all the cheeses, stirring constantly, until cheese is completely melted and queso is smooth. If it seems too thick or gloopy, stir in a tablespoon of milk at a time until smooth. Pour the hot queso over the skillet with the meat. Sprinkle with chives and cilantro and chopped tomatoes. Serve immediately with chips.