Looking for a simple, crowd-pleasing dip? This Lazy Queso is just the thing! Made with two types of American cheese, your choice of meat, fresh pico de gallo, and heavy cream, it’s creamy and delicious. The best part? It all comes together easily in the oven!
Recipe Tips:
- Use Freshly Grated Cheese: This is super important: do not use store-bought shredded cheese. Shredded cheese comes with s coating that keeps it from sticking so it won’t melt as nicely. I buy a pound of both yellow and white American cheese from the deli and shred it at home. You can also ask them to shred it for you! Always use freshly grated cheese for the smoothest, creamiest texture.
- Mix Up the Meat: You can add whatever meat you prefer—grilled chicken, ground beef, brisket, or even chorizo for a smoky twist.
Storage:
- Fridge: Store in an airtight container for up to 3 days. Reheat in the oven or microwave until warm.
Reheating Tip:
To reheat your Lazy Queso, cover the dish with foil and place it in a 350°F (175°C) oven for about 15-20 minutes, or until the cheese is melted and bubbly again. Stir occasionally to ensure it heats evenly, and remove the foil for the last few minutes if you want the top to crisp up a bit. This method helps preserve the creamy texture of the cheese without drying it out.
Lazy Queso
This lazy queso is the best & easiest queso you will ever make! Add all of the ingredients to a pan and bake for 15 minutes. you'll end up with perfect queso to pair with chips, pour over tacos or nachos!
Ingredients
- 1 cup pico de gallo
- 1 lb white American cheese I used Boar's Head but you can use any brand! Do not buy bagged shredded cheese!
- 1 lb yellow American cheese
- 1 lb taco ground beef cook ground beef on the stove and add taco seasoning according to the package instructions
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ cup heavy cream
- sliced green onions and cilantro for garnish
- 1 bag tortilla chips
Instructions
- Preheat the oven to 400° and spray a 9×13 pan with nonstick cooking spray. Shred the cheese. Add the pico, cheeses, taco meat and heavy cream to the pan. Bake for 15-20 minutes, or until all the cheese is melted and bubbling. Carefully remove from the oven and stir. Top with more pico, green onions and cilantro and serve!
Notes
Important notes:
Always use freshly shredded cheese, do not use store bought shredded cheese. It comes with a coating on it that keeps the cheese from sticking, so it won’t work well for this recipe! You can also use all white or all yellow American cheese.
Looks good – carb count please