# Chef Jason’s Sizzling Queso

Mexican recipe from Chef Jason McKinney, about 25 minutes, serves about 4.

Brown the beef fully before adding the vegetables — you want fond on the pan.

- Total time: about 25 minutes (estimated)
- Hands-on: about 20 minutes
- Serves: about 4
- Level: Easy
- Cuisine: Mexican

## Ingredients

- 1 lb Ground beef
- 1 small onion
- 1 small green bell pepper
- 2 garlic cloves, minced
- 2 cups shredded cheese (Mexican blend, Monterey Jack, or cheddar)
- 1 tsp Rancher's Seasoning
- Salt, to taste
- Fresh cilantro, chopped (optional, for garnish)

## Method

1. Dice the onion and green bell pepper. Mince the garlic.
2. Measure out the Rancher’s Seasoning, spices, and shred the cheese if not pre-shredded. Heat a cast iron skillet over medium heat.
3. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through (about 5–7 minutes). Add the diced onion, green bell pepper, and minced garlic to the skillet with the beef.
4. Sauté until the vegetables are softened and fragrant, about 3–4 minutes. Stir in the Rancher’s Seasoning and mix well to combine. Adjust with salt, if needed.
5. Reduce the heat to low and sprinkle the shredded cheese evenly over the top of the beef mixture. Allow the cheese to melt slowly for about 2 minutes. Place the skillet under the oven broiler for 2–3 minutes, or until the cheese is bubbly and slightly golden.
6. Garnish with fresh cilantro if desired. Serve hot and enjoy dipping! Note:
7. Please have keto-friendly chips or crudité vegetables on hand for serving.

## Tools

- Cast iron skillet or oven-safe frying pan
- Mixing bowl
- Wooden spoon or spatula
- Oven (broiler setting)

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Recipe page with photos and video: https://chefjasonmckinney.com/recipes/chef-jasons-20-minute-keto-queso-fundido
By Chef Jason McKinney. Free to cook; please link the page when you share it.