INGREDIENTS:
Beef
2 teaspoons olive oil
1 pound ground beef
2 teaspoons chili powder
½ teaspoon paprika
½ teaspoon oregano
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon salt
Queso
3 tablespoons butter
½ yellow onion, minced
1 jalapeño, minced
2 garlic cloves, minced
1 cup cherry tomatoes, diced
1 teaspoon salt
2 tablespoons flour
1⅔ cups milk
½ pound Monterey Jack, freshly shredded
½ pound sharp cheddar, freshly shredded
Assembly
1 bag Tostitos Scoops
2 tablespoons minced cilantro
1 avocado, small dice
Radishes, sliced into matchsticks
PREPARATION:
1. Beef: Heat olive oil in a skillet. Add beef and saute, gradually breaking up with a spatula. Add all of the spices and continue to cook until beef is completely cooked through. Set aside.
2. Queso: Melt butter in a medium-sized pot. Add onion, jalapeño, and garlic. Saute for 5 minutes or until onion is softened. Add in cherry tomatoes and salt, and saute for another 3–4 minutes. Stir in flour and let cook for a minute. Whisk in the milk. Bring to a light simmer, then stir in shredded cheeses. Whisk until the cheese melts and the queso thickens up. Once thick, remove from heat.
3. Assembly: Lay out Tostitos Scoops. Fill each Scoop with queso and a bit of beef. Garnish with minced cilantro, a cube of avocado, and radish.