Toss browned ground beef in the slow cooker and 2 secret additions to get a meal so delicious your friends will be begging for more.

This 3-ingredient slow cooker beef queso is the kind of comforting, no-fuss dish I leaned on during busy harvest seasons out here in the Midwest. You start with good, browned ground beef, then tuck it into the slow cooker with two simple, almost secret additions that melt together into a golden, silky cheese sauce. It reminds me of the church potlucks of the 1970s, when someone would set down a slow cooker full of bubbling cheese dip and the whole table would crowd around with chips. This version is hearty enough to pass as a meal—scoop it over rice or tuck it into warm tortillas—and it’s the sort of thing that has friends hovering by the slow cooker, “just tasting,” until the pot is scraped clean.

Serve this beef queso straight from the slow cooker on the warm setting, with a big bowl of sturdy tortilla chips alongside. It’s also wonderful spooned over steamed white rice or baked potatoes for a stick-to-your-ribs supper. If you’d like to stretch it into more of a meal, set out warm flour tortillas, shredded lettuce, and a jar of pickled jalapeños so folks can build their own soft tacos. A crisp green salad or a simple tray of carrot and celery sticks on the side helps balance the richness, and a pitcher of iced tea or cold beer fits right in for game day or casual company.

Servings: 8

2 pounds ground beef, 80/20 or 85/15

Brown the ground beef: In a large skillet over medium-high heat, crumble the ground beef and cook, stirring often, until it is fully browned with no pink remaining, about 7–10 minutes.

Drain the beef: Tilt the skillet carefully and spoon off or drain away any excess grease. You want flavorful beef, but not so much fat that it makes the queso oily.

Add beef to slow cooker: Transfer the browned, drained ground beef to the bottom of a slow cooker, spreading it in an even layer.

Add the two secret additions: Place the chunks of processed melting cheese on top of the beef, then pour the diced tomatoes with green chiles (with their juices) evenly over everything.

Cook until melted: Cover the slow cooker with the lid and cook on LOW for 2–3 hours, or on HIGH for about 1–1½ hours, until the cheese is completely melted and the mixture is hot and bubbly.

Stir to combine: Once the cheese has melted, stir slowly but thoroughly, reaching down to the bottom so the browned beef, cheese, and tomatoes with chiles come together into a smooth, golden queso.

Adjust consistency if needed: If the queso seems too thick for your liking, stir in a splash or two of milk or water until it reaches your preferred dipping or spooning consistency.

Serve and keep warm: Turn the slow cooker to WARM and serve the beef queso straight from the crock, giving it a stir now and then as friends and family help themselves.

For a little more heat, use hot diced tomatoes with green chiles or stir in a spoonful of your favorite hot sauce once everything is melted. If you like things milder, choose mild tomatoes with chiles and add a small can of plain diced tomatoes to stretch the flavor. You can swap in ground turkey or pork for the beef, though the classic Midwestern version is always made with beef. To sneak in some vegetables, stir in a drained can of black beans or a cup of thawed frozen corn after the queso has melted and let it warm through for 15 minutes. For a creamier texture, add 4 ounces of cream cheese in cubes along with the cheese loaf. Leftovers reheat nicely on the stove over low heat with a splash of milk, and they make a wonderful next-day topping for nachos, fries, or baked potatoes.