Crumbled ground beef and a pickle de gallo topping take this queso to the next level. Add a dollop of sour cream, and dig in! —Tyler Smith, Virginia Beach, Virginia
Ingredients
- pickle de gallo:
- 1 chopped seeded jalapeno pepper
- 1 medium tomato, chopped
- 1 large onion, chopped, divided
- 1/2 cup chopped dill pickle
- 1/4 cup dill pickle juice
- 1-1/2 teaspoons salt
- queso:
- 1/2 pound ground sirloin
- 1/2 block queso blanco, cubed
- 1/2 cup whole milk
- 1/2 cup shredded cheddar cheese
- 1/2 cup chopped green chiles
- 1 tablespoon minced fresh cilantro
- Sour cream
Directions
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1In a large bowl, combine the jalapeno, tomato, 1/2 of the diced onion, pickle, pickle juice and salt. Refrigerate while preparing the queso.
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2Form the ground beef into a ball. Heat a large skillet over medium-high heat. Place the beef into the skillet, and press down with a burger press or flat spatula until the beef is 1/4-inch thick. Cook until browned and crisp, 2-3 minutes. Flip, cook until the other side is browned, about 2 minutes longer. Break up the beef into crumbles, then remove from the pan. Keep warm.
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3In the same skillet, add the rest of the diced onion. Cook until tender and browned, 4-5 minutes.
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4In a small saucepan, heat the cubed queso blanco over medium-low heat. Add the milk, cheddar and green chiles; stir until melted and hot. Stir in the cooked beef, cooked onion, and cilantro.
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5Transfer the dip to a serving dish. Top with pickle de gallo and sour cream.
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