Add an extra layer of flavor to your queso dip this Summer by smoking it or grilling it. The disposable aluminum pan is great for cooking food on the grill. This recipe can be easily halved or made into more servings if you wish. It will be a hit at your outdoor gatherings! This recipe makes a lot of queso and if you have any leftovers here is what you can do with it.
Heat up the leftovers and mix them in with your mac and cheese. Make a chipotle bowl with rice, corn salsa, guacamole, sour cream, and beans. Whip up some nachos or put some leftover queso on tacos or tostadas. Pour the queso dip overcooked veggies. I know that doesn’t really make the vegetables any healthier. 🙂
Ingredients:
20 oz Cheese - Preferred Melted Cheese like Velveeta, cubed 8 oz shredded cheese like Pepper Jack or Colby Jack Ground Beef - Here are some other ideas you can use. Hot breakfast sausage, Mild or Hot Italian Sausage, Chorizo, Ground Turkey Taco Seasoning - To flavor the beef. This is optional if you are using a flavored sausage. Rotel Tomatoes - Chop up some Roma tomatoes and chilis instead of using canned to save on sodium. Other add-ins - jalapenos, garlic
How to make Smoked Queso
For the full recipe, please see the recipe card below. Cook the ground beef and onion in a nonstick skillet over medium heat. When the beef is cooked through and no longer pink, drain any extra fat. Add taco flavoring to ground beef according to package directions. If using sausage the taco seasoning is not needed. Place the Velveeta, shredded cheese, cooked ground beef and onions, Rotel tomatoes, and jalapeño into a disposable aluminum pan. Smoke at 200 degrees for 45 minutes to 1 hr or all the cheese is melted and everything is combined. Grill for 30 to 40 minutes on medium high heat. Check every 20 minutes and stir and meat together.
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