| Level: | Easy |
| Total: | 1 hr |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- One 28- to 32-ounce bag frozen crinkle cut french fries
- 1 teaspoon kosher salt, plus more for seasoning
- 3 tablespoons olive oil
- 1/2 onion, chopped
- 1 clove garlic, grated on a rasp
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 pound ground beef (80 percent meat/20 percent fat)
- Freshly ground black pepper
- 2 cups marinara sauce (pick one with personality!)
- One 15-ounce jar nacho cheese sauce (mild, medium, spicy—your choice)
- 3 scallions, sliced on the bias
- 1/4 cup sliced pickled jalapenos
Instructions
- Line a sheet tray with aluminum foil. Arrange the fries on the sheet tray in a single layer. Bake according to the package instructions. Season with salt.
- Heat the olive oil in a large cast-iron pan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, chili powder and cumin and cook until the spices are fragrant, 1 to 2 minutes. Add the beef, salt and a few grinds of black pepper and cook, breaking the beef into bits while browning, until fully cooked, 8 to 10 minutes. Add the marinara sauce and stir to coat. Let cook for 5 minutes to let the flavors meld.
- Heat the nacho cheese sauce according to the package instructions. Top the fries with the chili and nacho cheese sauce, then garnish with the scallions and pickled jalapenos.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 822 |
| Total Fat | 55 g |
| Saturated Fat | 22 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 7 g |
| Sugar | 6 g |
| Protein | 36 g |
| Cholesterol | 128 mg |
| Sodium | 1488 mg |
Reviews
It’s a take off of 54th Street Restaurant’s Gringo Dip….so I just call it Gringo Dip as well….
1lb White American Chees (from the deli, thickness doesn’t matter because you’re melting it)
1-1/2cups Whole Milk (2% works too but Skim will not, it will leech out water)
1/2-1cup Half & Half (this is to add if the dip gets thick & needs thinning out)
2TBSPs Diced Pickled Jalepenos (save some juice to spice it up if needed, use less if you don’t like spicy because as this sits it will get spicier….so start with 1TBSP.. you can add more later on or even the next day as leftover dip may need spicing up)
1can Rotel or Diced Tomatoes (mild or spicy Rotel to your taste and if you don’t like spicy just get the diced tomatoes..no seasoning in the tomatoes…I RECOMMEND DRAINING COMPLETELY but some people like a little juice in the dip…up to you)
Once this is completely melted and everything is mixed in I like to keep it on warm in a small 2-3qrt crock pot/slow cooker….leaving it on the stove can burn the bottom and scorch the milk (can happen in the crockpot too) just stir occasionally….
After you make it once you can alter it to your hearts content…I know it’ll be your favorite queso!!!
Buon Appetito!
In a large sauce pan with high sides (what you’d boil eggs in) add your milk and bring just to a simmer…it will begin to bubble at the edges (be careful you can burn the bottom quickly)
Now add the cheese a few slices at a time until melted, keep adding until all the cheese is gone, you may need to add the half & half here as needed (don’t dump it all in)
Ps. I do have to say though, that the video says cheese sauce and not nacho cheese sauce like the recipe ingredients. So maybe getting a better cheese sauce changes it up a little because the sauce on the video is white, not orange.