Recipe: Cast iron queso Manchego

One-dish meals don’t just make prep and cleanup easier; they also encourage flavor integration, making them a great choice for elevating simple ingredients. A perfect example of the sum adding up to greater than its parts is this recipe for Cast Iron Queso Manchego. Ground beef or pork, onion, garlic, oregano, tomato, and poblano chili combine to create a substantial appetizer that serves around four to six, or a quick and tasty meal for two to three heartier appetites.  

Cast Iron Queso Manchego

Ingredients

8 ounces ground beef or ground pork

2 Tbsp. taco seasoning

1 small onion, sliced thin

1 poblano chili, stemmed, halved, seeded, and sliced thin crosswise

2 garlic cloves, minced

¼ tsp. salt

1 tsp. dried oregano

½ cup water

1 tomato, diced

12 ounces (3 cups) grated cheese, Mexican-style Manchego or another good melting cheese

Tortilla chips, for serving

Directions

Adjust oven rack 6 inches from the broiler element and preheat broiler. Cook ground beef in 10-inch cast iron skillet over medium heat, breaking up into small pieces until cooked through and lightly browned. Scoop out meat onto paper towels and removed most of fat from the skillet.

Cook onion, poblano, and salt in the remaining fat until softened. Add in garlic and oregano and cook until fragrant. Stir in cooked meat, taco seasoning, tomato, and water. When water has evaporated and seasoning has been incorporated into the mixture, spread meat in an even layer and cover it with the cheese.

Broil until cheese is well-browned on top and crisp on the edges, 2 to 3 minutes. Serve over or with tortilla chips.