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Campfire Queso

Campfire Queso

Krysta
We tried the smoked queso trend from TikTok and stirred in taco-bar toppers. For a less indulgent, vegan take, try the stir-together salsa instead. It’s got everything but the meat and dairy.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Mexican
Calories 4573 kcal

Ingredients
  

  • 8 ounces ground beef
  • 8 ounces bulk Italian sausage
  • 1/2 cup chopped red onion
  • 1/2 cup chopped red bell pepper
  • 1 jalapeno pepper seeded and minced
  • 10- ounce can can diced tomatoes and green chiles such as RO*TEL®
  • 8 ounces pasteurized cheese product such as Velveeta®, cubed
  • 8- ounce package cream cheese softened and cubed
  • 8 ounces shredded Pepper Jack or Monterey Jack cheese
  • 3/4 cup no-salt added canned black beans rinsed and drained
  • 1/2 cup frozen corn
  • 3/4 cup diced avocado about 1/2 avocado
  • 1/4 cup sour cream
  • 2 tablespoons chopped fresh cilantro
  • tortilla chips for serving

Instructions
 

  • Heat a 10-inch cast-iron skillet on a grill grate over a fire. You can also preheat an outdoor grill to medium-high heat (375 degrees F to 400 degrees F (190 degrees C to 200 degrees C)) .
  • Add beef, sausage, onion, bell pepper, and jalapeño to the skillet. Cook, stirring to break up lumps, until meat is browned, about 8 minutes. Pour off grease. Stir in tomatoes with green chiles, cheese product, cream cheese, pepper Jack, beans, and corn. Cover skillet with foil and cook for 8 minutes.
  • Uncover skillet; continue cooking, stirring occasionally, until cheese is melted and bubbly, 2 minutes more.
  • Top with avocado, sour cream, and cilantro. Serve with tortilla chips.

Notes

Try these sides with your Campfire Queso:

Corn and Black Bean Salsa

Stir together 1 (15-ounce) can rinsed and drained no-salt-added black beans; 1 (10-ounce) can drained no-salt-added diced tomatoes with green chiles; 1/2 cup each thawed frozen corn, chopped red bell pepper, and chopped red onion; 1 seeded and minced jalapeño pepper; and 2 tablespoons each lime juice and olive oil. Chill, covered, up to 24 hours. Stir in 1 diced avocado and 2 tablespoons chopped fresh cilantro. Serve with tortilla chips.

Avocado Crema

Blend together 1 diced avocado, 1/4 cup sour cream, 2 tablespoons lime juice, and 1/4 teaspoon kosher salt in a blender until smooth. Sprinkle with 1/4 teaspoon black pepper. Spoon over Campfire Queso or Corn and Black Bean Salsa.

Candied Jalapeños

Add a kick with these spiced jalapeño rings. Serve them over Campfire Queso or Corn and Black Bean Salsa.