Smoked Queso Dip Anyone?
One thing my friends and family know about me is that I am obsessed with Mexican food.
My favorite food is nachos, and margaritas are the way to my heart.
I always love to come up with new, fun recipes when my creativity is sparked, and after a few rounds of testing and tweaking, I’m happy to share the recipe of my Smoked Queso!
Ingredients
- 1 (16 oz) block Velveeta Queso Blanco
- 1 (8 oz) bag shredded Mexican or Colby Jack cheese
- 1 lb ground beef
- 1 packet taco seasoning (and water according to packet instructions)
- 1 (10 oz) can Rotel, drained
- 1 onion, chopped
- 1 jalapeno, finely chopped
- 1 disposable bakeware pan
- Tortilla chips
Start by cooking the ground beef in a skillet over medium heat. Once the beef is browned, add in taco seasoning & water.
Cook according to the taco seasoning packet. As the meat mixture is simmering, prep the onion and jalapeno by chopping finely and add to the disposable bakeware pan.
Next, add the shredded cheese & drained can of Rotel & cooked beef mixture to the pan. Lastly, cut the Velvetta Queso Blanco into 1″ cubes and drop them into the pan.
Voila, you’re ready to smoke it! Drop a piece of tin foil over the top & make sure your grill is ready to go.
We have a pellet grill, but you can use any grill for this recipe, although the cooking time may change depending on your grill! I cook at 375 on our pellet grill for about 35-45 minutes.
Keep covered but stir every 10 minutes to ensure everything gets mixed together. If you need to thin it out, add a dash of milk on the second stir.
You’ll know it’s ready when everything is melted & mixed well together.
I promise this is sure to be a fan favorite for the nights on the deck this summer or your Cinco De Mayo menu!
Smoked Queso Dip
This smoked, Mexican queso dip is the perfect addition to any Cinco De Mayo party or summer evening on the deck.
Ingredients
- 1 (16 oz) block Velveeta Queso Blanco
- 1 (8 oz) bag shredded Mexican or Colby Jack cheese
- 1 lb ground beef
- 1 packet taco seasoning (and water according to package directions)
- 1 (10 oz) can Rotel, drained
- 1 onion, chopped
- 1 jalapeno, finely chopped
- 1 disposable bakeware pan
- tortilla chips
Instructions
- Brown the ground beef in a skillet over medium heat
- Add taco seasoning packet and water to beef and cook according to package directions
- Chop onion and jalapeno, add to disposable bakeware pan
- Drain can of Rotel, add to disposable bakeware pan
- Once beef is slightly cooled, add to disposable bakeware pan
- Add shredded cheese to disposable bakeware pan
- Cut Velveeta Queso Blanco into 1" cubes and add to disposable bakeware pan
- Cover with tinfoil and grill at 375 for 35-45 minutes, stirring every 10 minutes
- You know it's ready when everything is melted and warm throughout
- Serve warm with tortilla chips
Notes
We have a pellet grill, but you could use any grill for this recipe, although the cook time may change depending on your grill! We cook it at 375 on our pellet grill for about 35-45 minutes. Keep it covered but stir every 10 minutes to ensure everything gets mixed together. If you want to thin it out, add a dash of milk on the second stir.
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Ok thanks!
So excited for you to try! This pans serves 15-20 people. Enjoy!!
How many servings do you get out one pan? Having a party and need to know if I need to double up on ingredients.