Instructions

1. Add mushrooms to the bowl of a food processor and pulse until finely chopped (or finely dice by hand if preferred). Blend ground beef and mushrooms in a medium bowl. Stir in salt, garlic powder, paprika and pepper. Cook in a large, deep skillet over medium-high heat until beef is no longer pink, 6 to 7 minutes.

2. Transfer meat and mushrooms to a bowl. Reserve 2 tablespoons.

3. Add olive oil to the skillet and return the heat to medium-high. Add onion and garlic. Cook until fragrant, about 1 minute. Reduce heat to medium and whisk in flour. Continue whisk, until a dry, crumbly paste forms.

4. Slowly add the milk as you keep whisking rapidly. Whisk and cook for about one minute as the milk begins to bubble and thicken. Stir in the cheese a handful at a time, allowing each addition to melt before adding the next. Turn the heat up slightly if necessary to keep the cheese melting.

5. Lastly stir in beef and mushroom blend. Sprinkle the top of the queso with the reserved 2 tablespoons blended mixture and cilantro before serving warm.