Ingredients:

  • 2 lbs lean ground beef
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 lb evaporated whole milk
  • 16 oz sharp cheddar cheese, shredded
  • 4 oz cream cheese, softened
  • 1 can (14.2 oz) diced green chiles
  • 1/2 tsp cumin
  • 24 oz thick-cut corn tortilla chips
  • 2 cups Monterey Jack cheese, shredded
  • 1 can (15 oz) black beans, rinsed and dried
  • 1 cup sour cream
  • 2 medium tomatoes, diced
  • 1 bunch cilantro, chopped
  • 1 medium red onion, finely diced
  • 2 medium avocados, sliced

Instructions:

  1. Brown the ground beef in a skillet over medium-high heat. Once cooked through, drain the fat thoroughly using a colander. Stir in the chili powder, paprika, garlic powder, and salt until evenly coated.
  2. Combine evaporated milk, shredded cheddar, softened cream cheese, green chiles, and cumin in the slow cooker. Set to LOW for 2–4 hours (or HIGH for 1–2 hours), stirring occasionally until smooth.
  3. Line a baking sheet with parchment paper. Create three layers by spreading one-third of the chips, then one-third of the black beans, one-third of the seasoned beef, and a handful of Monterey Jack cheese. Repeat twice more.
  4. Pour the warm slow cooker queso evenly over the final layer of chips. Place under the broiler for 3–5 minutes until the cheese is bubbling and edges are browned.
  5. Remove from oven and immediately scatter diced tomatoes, red onion, and cilantro over the top. Serve with sour cream and avocado on the side.