Smoked Queso Recipe with Beef (no Velveeta!)

overhead shot of skillet filled with queso ingredients.

5 from 7 votes

Smoked Queso Recipe with Beef (no Velveeta!)

This smoked queso recipe with beef is made with two kinds of freshly grated real cheese and no Velveeta! Loads of ground beef, tomatoes, onions, and three kinds of peppers for heat are cooked low and slow in a flavor-infused smoker giving this ultimate queso dip tons of Mexican-inspired flavor.

Prep Time 10

Cook Time 2 20

Total Time 2 30

Servings servings

Author Melissa Williams

Ingredients

1 pound ground beef lean
½ cup white onion chopped
1 medium jalapeno diced
2 medium chipotles in adobo sauce add 3+ for spice
4 ounces green chiles diced
2 medium roma tomatoes chopped (reserve some for topping)
10 ounces Oaxaca Cheese
2 cups shredded Mexican cheese blend divided
¼ cup milk up to ½ cup

Optional garnish:

cilantro, onions, jalapenos

Instructions

Preheat the smoker to 300° F.
To a large cast iron skillet, add the ground beef and break it up.
1 pound ground beef
Place the entire skillet in the preheated smoker and let cook for 25-30 minutes until brown and no longer pink, breaking up and stirring as necessary.
Remove the skillet and reduce the temperature to 225° F.
Drain any grease, if necessary, and move the meat to one side of the pan.
Add in the onion, jalapeno, chipotles, green chiles, one cup of the chopped tomatoes, the oaxaca cheese, and one cup of the shredded Mexican cheese blend.
½ cup white onion, 1 medium jalapeno, 2 medium chipotles in adobo sauce, 4 ounces green chiles, 2 medium roma tomatoes, 10 ounces Oaxaca Cheese, 2 cups shredded Mexican cheese blend
Move the skillet back to the smoker, close the lid, and let it cook for approximately 1 hour.
After an hour and the cheese has melted, stir and add ¼ cup of milk, up to ½ cup of milk to thin. Stir then close the cover and cook for 20 more minutes.
¼ cup milk
Sprinkle the remaining shredded cheese over the top and let cook 20-30 minutes or until completely melted.
Remove the skillet from the smoker and top with chopped tomatoes, onions, jalapenos, or cilantro.
cilantro, onions, jalapenos
Serve warm.

Video

Notes

Pellets used - Traeger Signature Blend.
The dip will thicken as it cools so keep it warm while serving - either on the smoker, over low heat on the stove, or transfer to the slow cooker on WARM.
If any grease pools from the cheese, it can be drained or dabbed off.
Cook times will vary by smoker type and your ability to keep the temperature of the smoker. Adjust as needed.

Substitutions & Additions:

To add heat, add taco seasoning to the meat mixture or cumin and chili powder.
Instead of milk, you can thin the mixture with beer if you prefer.
I prefer lean ground beef but ground chorizo can be subbed in place of the beef.
Instead of fresh tomatoes you could use canned diced with green chiles (RoTel).

Nutrition