About the author: Joshua Bousel brings you new, tasty condiment every other Wednesday and a recipe for weekend grilling every other Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
- Yield:Serves 8 to 10
- Active time: 25 minutes
- Total time:30 minutes
- 1/2 pound monterey jack cheese, grated
- 1/2 pound sharp cheddar cheese, grated
- 1 tablespoon cornstarch
- 2 tablespoons olive oil
- 1/4 cup finely chopped yellow onion
- 1 small jalapeño, stemmed, seeded, and finely diced
- 1 teaspoon garlic (about 1 medium clove)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 pound ground beef chuck
- 1/4 cup salsa
- 5 ounces evaporated milk
- 1/4 cup sour cream
- 2 tablespoon chopped fresh cilantro leaves
- 1/2 teaspoon zest from 1 lime
- Kosher salt
Place monterey jack and cheddar cheese in a medium bowl and toss with cornstarch until evenly coated. Set aside.
Heat oil in a medium saucepan over medium-high heat until shimmering. Add in onion and cook, stirring occasionally, until softened and lightly browned around the edges, about 5 minutes. Add in jalapeño, garlic, chili powder, cumin, and oregano and cook until fragrant, about 30 seconds. Add in ground beef and cook, breaking up with a wooden spoon, until browned, about 5 minutes. Stir in salsa, reduce heat to medium, and simmer for 5 minutes.
Stir in evaporated milk, scraping bottom of pan to release any fond, and bring to a boil. Reduce heat to low and add in cheese. Stir constantly until cheese is melted and smooth. Stir in sour cream, cilantro, and lime zest. Season with salt to taste. Transfer to a bowl and serve immediately.