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.
Ingredients
- ounces ground beef: 8 piece
- ounces bulk Italian sausage: 8 piece
- red onion: 0.5 cup (chopped)
- red bell pepper: 0.5 cup (chopped)
- jalapeño pepper: 1 piece (minced)
- 10-ounce) can can diced tomatoes and green Chilis (such as RO*TEL®): 1 piece
- ounces pasteurized cheese product (such as Velveeta®): 8 piece (cubed)
- (8-ounce) package cream cheese, softened and: 1 piece (cubed)
- ounces shredded Pepper Jack or Monterey Jack cheese: 8 piece
- no-salt added canned black beans: 0.75 cup (drained)
- frozen corn: 0.5 cup
- avocado (about 1/2 avocado): 0.75 cup (diced)
- sour cream: 0.25 cup
- fresh cilantro: 2 Tbsp (chopped)
- Tortilla chips: (for serving)
Metric Conversion
Stages of cooking
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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)) .
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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.
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Uncover skillet; continue cooking, stirring occasionally, until cheese is melted and bubbly, 2 minutes more.
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Top with avocado, sour cream, and cilantro. Serve with tortilla chips. 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.
