25 min serves 8-10

Queso Fundido with Ancho Beef Chorizo

This spicy cheesy dip will satisfy the pickiest eater. Enjoy with chips, bread, or veggie chips.

PREP: 5 min. ACTIVE: 20 min. DIFFICULTY Medium


  • 1 Pre 85% Lean Ground Beef
  • 1 tsp. coconut oil
  • 1 red onion, chopped small
  • 1 jalapeño, minced
  • 1 garlic clove, minced
  • 1 dried ancho chili pepper, chopped small
  • 2 limes, juiced
  • 3 c. Mexican cheese blend
  • tortilla chips
  • *optional toppings: lime wedges, salsa
Chorizo Spice Blend
  • 1 tsp. garlic
  • 1 tsp. cumin
  • ½ tsp. cinnamon
  • 1/2 tsp. cayenne pepper
  • 1 tsp. oregano
  • 1 tsp. cumin seeds, ground
  • 1 tsp. sea salt
  • 1 tsp. chili powder
  • 1 tsp. thyme
  1. Preheat oven to 400ºF.
  2. Heat a large skillet on medium-high heat and crumble Pre ground beef into the pan.
  3. Brown meat by breaking it up further with a wooden spoon and moving it around in your cast iron skillet.
  4. Add chorizo spice blend. Cook for 2 more minutes. Remove meat from skillet with a slotted spoon and into a bowl.
  5. Add coconut oil to the same skillet.
  6. Sauté onion, jalapeño, garlic, and ancho chili until the onion is soft and caramelized. About 6-8 minutes.
  7. Deglaze with lime juice for 30 more seconds. Remove from heat and place in the same bowl as beef.
  8. Stir beef and onion mixture together. Taste and adjust with salt. Stir 2 cups of cheese into the mixture.
  9. Spoon mixture into 1 large casserole dish or 3-4 small crocks. Top with remaining cheese. If using crocks, place crocks onto a baking sheet before putting it into the oven. 
  10. Place in the oven for 10 minutes or until cheese is melted. For browned and bubbly cheese: place under broiler for 5-6 minutes. Keep a close eye on it so it doesn’t burn.
  11.  Serve with a dollop of your favorite salsa, lime wedges, and tortilla chips. For extra heat, add 1 tsp. paprika


Amount per 100g

Recipe developed by   Chef Sarah Russo