Voodoo Ranch Smash Burger Queso

by

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 8–10

Ingredients

  • 1 lb (450 g) ground beef
  • 8 oz (225 g) cream cheese, softened and cubed
  • 2 cups shredded cheddar cheese
  • 1 cup shredded pepper jack cheese
  • 1 can (12 oz / 354 ml) evaporated milk, or about 1½ cups whole milk
  • ½ cup sour cream
  • 1 packet (1 oz / 28 g) ranch seasoning
  • 1–2 jalapeños, sliced, optional
  • 2 green onions, sliced
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • Salt to taste
  • Tortilla chips or crackers, for serving

Instructions

  1. Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook for about 6–8 minutes, breaking it into small crumbles, until browned and fully cooked. Drain excess grease.
  2. Season: Reduce the heat to medium-low. Stir the ranch seasoning, garlic powder, black pepper, and a small pinch of salt into the beef.
  3. Add the creamy base: Pour in the evaporated milk and add the cream cheese. Stir slowly until the cream cheese is completely melted and the mixture becomes smooth.
  4. Add the cheese: Add the cheddar and pepper jack a handful at a time, stirring after each addition. Keep the heat low so the cheese melts smoothly without separating.
  5. Finish the queso: Stir in the sour cream. Cook for another 2–3 minutes until the queso is hot, rich, and creamy. If it becomes too thick, add a splash of milk.
  6. Add some heat: Stir in half of the sliced jalapeños and green onions if desired.
  7. Serve: Transfer the hot queso to a serving bowl or small slow cooker. Top with a little extra cooked beef, shredded cheese, jalapeño slices, and green onions.

Serve immediately with tortilla chips, toasted bread, crackers, fries, or fresh vegetables.

Slow Cooker Option

Brown the beef first, then place it in a slow cooker with the cream cheese, cheddar, pepper jack, evaporated milk, and ranch seasoning. Cook on LOW for 1½–2 hours, stirring occasionally. Stir in the sour cream during the final 10 minutes.

Tip: Keep the queso warm on the slow cooker’s WARM setting for parties. If it thickens, stir in a little warm milk until creamy again.

Leave a Comment