Shred the cheese: Begin by shredding the block of Pepper Jack cheese. Using freshly shredded cheese will ensure it melts smoothly and evenly into the queso without becoming grainy.

Brown the ground beef (or sausage): In a medium skillet over medium heat, add the ground beef or sausage. Season with salt and pepper to taste. Cook, breaking up the meat with a spatula, until browned and cooked through, about 6–8 minutes. Once fully cooked, remove the meat from the skillet and set it aside. Drain any excess fat if necessary.

In the same skillet (without cleaning it, to retain the flavor from the meat), add heavy cream.

Add the cumin, chili powder, onion powder, garlic powder, cornstarch, and salt.

Stir the mixture well to combine, making sure the cornstarch is fully dissolved (this will prevent lumps).

Keep the heat on medium-low, stirring constantly to avoid burning. Gradually, the cream will start to thicken as it heats up, about 5–7 minutes creating a creamy sauce.

Slowly stir in the shredded cheese in small amounts, about ¼ cup at a time. After each addition, stir continuously and allow the cheese to fully melt before adding more.

This process helps create a smooth and creamy texture without any clumping. Be patient and maintain a gentle heat to ensure the cheese doesn’t seize or become stringy.

Add the cooked meat: Once all the cheese has been incorporated and the queso is smooth and melted, turn off the heat. Stir in the browned ground beef or sausage, mixing it well to distribute the meat evenly throughout the queso.

Serve and garnish: Transfer the queso to a serving dish and garnish with chopped fresh cilantro (optional). Serve immediately with tortilla chips, warm soft tortillas, or veggies, and dig in!