Loaded Cowboy Queso Dip
This cowboy queso dip was one of our favorite appetizer dips that we've ever made! Packed full of ground beef, black beans, corn, cheeses, and the perfect blend of spices, this loaded smoked queso dip is a guaranteed crowd-pleaser!
Servings: 8 people
Equipment
- 12" cast iron skillet
Ingredients
- 8 oz ground beef
- 8 oz chorizo *Or substitute an extra 8 oz of ground beef.
- ½ cup diced red onion
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 8 oz block pepper jack cheese freshly grated
- 8 oz Velveeta cubed
- 4 oz cream cheese softened
- ¾ cup milk
- 15 oz can black beans rinsed and drained
- 15 oz can corn drained
- 14 oz can Rotel
- 2 jalapenos seeds removed and finely diced
- optional garnishes: sliced jalapeños, cilantro, sour cream, diced tomatoes, sliced green onions
Instructions
- Preheat pellet grill or smoker to 250℉ with your choice of wood.
- Cook the chorizo, ground beef, and diced red onion in a cast iron skillet over medium heat until browned and crumbly. Drain any excess grease. *You can also use a paper towel to dab excess grease from the top of the pan.
- Season the meat and onion mixture with salt, black pepper, and cumin. Stir to combine.
- Add the grated pepper jack cheese, cubed Velveeta, cream cheese, milk, drained corn, rinsed and drained black beans, Rotel, and diced jalapeños to the cast iron skillet with the meat. *No need to stir yet.
- Place the cast iron skillet directly on the grill grates of the smoker, close the grill lid, and cook at 250℉ for 45 minutes. After 45 minutes, stir until well combined - it's okay if the cheese is not fully melted yet. Cook an additional 15-20 minutes.
- Carefully remove the cast iron skillet from the grill. Garnish the dip with chopped cilantro, sliced jalapeños, etc. and serve warm with tortilla chips, corn chips, crackers, or your favorite dippers.
Video
Notes
- If you don't use chorizo, I suggest adding a tablespoon or two of taco seasoning to the ground beef and onion as they cook for extra flavor.
- Thickness: For a thicker dip, use less milk or add extra grated cheese. For a thinner dip, add a little more milk as needed. Remember, the dip may thicken as it cools.
- Spice Level: Adjust the amount of jalapeno peppers to your preferred level of heat. Remove the seeds and membranes from the jalapeños for a milder dip, or use a milder pepper like poblano.
- Cheese Options: Feel free to experiment with different cheese combinations. Some other options include Monterrey Jack, cheddar, or Colby Jack.
- Storage: Allow leftover dip to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3-4 days.