A robust and delicious dip for game day, or any day!
Ingredients
- 1 lb uncooked ground bison with 1 taco seasoning spice packet (we like Simply Organic or Siete’s)
- 1 white or red onion, finely diced
- 1 small bell pepper or poblano pepper, seeded/finely diced
- 1 cup fresh or frozen corn, thawed
- ¾ lb Monterey Jack or other stringy melting cheese, shredded
- ¼ lb pepper jack, shredded
- Sprinkle of chili powder
- Sprinkle of garlic granules
- ¼ cup cilantro, chopped
- Tortilla Chips for serving
- Optional Toppings:
- 1 Roma tomatoes, diced (optional topping)
- 2 scallions, green and white parts sliced into rings (optional topping)
Directions
- Preheat oven to 400°.
- In a large skillet, cook and crumble chorizo or other ground meat until brown. Stir in chili powder and garlic granules. Mix in taco seasoning packet if using meat other than chorizo. Remove from skillet and drain on a paper towel. Pour off excess fat.
- Add onions, peppers and corn to skillet and cook over medium-high heat until veggies are soft and golden brown, about 8 minutes. Remove from heat, set aside.
- In a medium oven-proof skillet, place 1/3 of cheese and then half the meat. Add another 1/3 of cheese and then as much of the veggies as can fit, along with rest of the meat and finally the rest of the cheese. There may be some ingredients left, just make sure to reach the top of the skillet. Everything will shrink once the cheese melts.
- Remove from oven and top with diced tomatoes, scallions and cilantro. Serve immediately with tortilla chips.
- To freeze: Allow queso to cool completely at room temp for ½ hour or more. Stir occasionally while it cools to help release excess heat, then transfer to fridge to cool further. Divide into smaller, manageable portions. Get as much air out as possible and seal in containers or bags. Will last in freezer for 2-3 months and may not be quite as creamy-smooth as the first day…but pretty close!