Crockpot Loaded Nacho Supreme Ground Beef & Queso Fundido Bake Step-by-step instructions

Before you start

Before starting, ensure the ground beef and chorizo are fully cooked and drained. Dice the poblano peppers into small, uniform pieces. Shred the Oaxaca and Chihuahua cheeses if they are not pre-shredded; freshly shredded cheese melts more smoothly.

Warm the beer or broth in a small saucepan or microwave until just warm to the touch. Have a 6-quart slow cooker ready and a large skillet for browning the meat.

Instructions

Brown and prep

1. 1Brown the meats
   In a large skillet over medium-high heat, brown the ground beef and chorizo, breaking up the meat with a wooden spoon, until the beef is no longer pink and the chorizo is cooked through, about 8 to 10 minutes. Drain any excess fat if desired.
   Look for The meat should be crumbly and browned, with no pink remaining.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Drain the fat to keep the final dish from becoming greasy.
2. 2Dice the poblanos
   While the meat cooks, stem and seed the poblano peppers, then dice them into small, even pieces. Set aside.
   Look for The peppers should be about 1/4-inch dice.
   Tip Wear gloves when handling hot peppers, if desired.

The ground beef and chorizo should be browned and crumbly, with no pink remaining. The kitchen will smell of toasted spices and meat. The poblano peppers are diced and ready. At this point, the meat is fully cooked and safe to handle.

Layer and melt

3. 3Layer the slow cooker
   In a 6-quart slow cooker, layer the browned beef and chorizo, diced poblanos, and the shredded Oaxaca and Chihuahua cheeses. Pour the warm beer or broth over the top.
   Look for The layers should be evenly distributed, with cheese on top.
   Tip Warm the beer or broth to avoid cooling the slow cooker.
4. 4Slow-cook on low
   Cover and cook on LOW for 2 hours, until the cheeses are fully melted and bubbling around the edges. Stir gently halfway through to help the cheese melt evenly.
   Look for The cheese should be glossy, stretchy, and bubbling like lava.
   Tip Resist lifting the lid too often; each peek adds cooking time.

After layering, the slow cooker will begin to warm, and the cheese will slowly soften and melt. After about an hour, the edges will start to bubble.

The aroma will be rich and savory, with the scent of roasted peppers and melted cheese. Stir gently to ensure even melting.

Serve and top

5. 5Serve the fundido
   Spoon the hot queso fundido onto warm flour tortillas or tortilla chips. Top with diced avocado, a drizzle of Mexican crema, fresh cilantro, and a squeeze of lime.
   Look for The cheese should be stretchy and molten, with the meat and peppers evenly distributed.
   Tip Serve immediately for the best stretchy texture.

The cheese should be completely melted, glossy, and stretchy, with a bubbling surface. The mixture will be thick and cohesive, with the meat and peppers evenly distributed. The final dish should be served immediately, with warm tortillas or chips and fresh toppings.

Common mistakes

One common mistake is using pre-shredded cheese that contains anti-caking agents, which can prevent smooth melting. Another is overcooking the cheese on high heat, which can cause it to separate and become greasy.

Also, avoid stirring too vigorously, which can break the cheese into clumps. If the fundido becomes too thick, a little warm liquid will bring it back to a dippable consistency.

How to tell it’s done

The dish is done when the cheese is fully melted, glossy, and bubbling around the edges. It should be thick and stretchy, with no visible pools of separated oil. When you lift a spoonful, the cheese should stretch in long ribbons.

If the mixture seems too thick, stir in a splash of warm beer or broth to loosen it. The internal temperature of the meat should have reached 160°F (71°C) during browning.

• Ground meat: 160°F (71°C) in the thickest part