Queso con Carne (without Velveeta!)

Instructions

Instructions for Beef:

1. Put meat in a pan over medium high heat.
2. Season meat with salt, chili powder, cumin seeds, and garlic powder.
3. Brown beef.
4. After the meat is browned, pour salsa into the meat and cook until the liquid is cooked away for the most part.
5. Set meat aside.

​(sidenote: This right here is a delicious way to make homemade taco meat. The boys tried it and really loved it. I omitted the chili powder and didn’t add too much salsa and it was the perfect flavor without spiciness for them.)

​Directions for Queso:

1. Mix egg yolks, arrowroot powder OR cornstarch, and cream OR milk together until the powder is fully incorporated into the yolks and thinned a bit by the milk/cream. Mix until lumps are gone.
2. To this mixture, add 2 cups of milk.
3. Cook on medium, stirring occasionally, until the mixture begins to thicken. (Tori’s notes: After 7-10ish minutes, it should be thick, like white gravy. You know. REAL white gravy. Not that milky stuff some folks call gravy.)
4. After it thickens, 1/2 cup (or more) of salsa and stir until well mixed.
5. Then, add 8oz of your preferred cheese blend, shredded, and stir.
6. Add 8 oz of cream cheese and stir all together until everything is melty and delicious. (do not let it come to a full boil or it will curdle and separate.)
7. At this point, if it is not thick enough, add another 1/2-1T arrowroot or cornstarch. Dip out a little queso into a cup and mix it into the queso first before mixing it into the pot. This prevents the locked up, starchy balls that don’t mix well. Add and cook until thick.
8. Add in beef mixture.
9. Eat and enjoy best real food queso con carne in. the. WORLD!​