Description
This Best Smoked Queso Recipe combines smoky, cheesy goodness with ground beef and jalapeños, making it an irresistible appetizer or snack perfect for gatherings. The Velveeta and Colby Jack cheeses melt into a creamy dip, enhanced by pico de gallo and a hint of liquid smoke for that authentic smoked flavor without a smoker.
Ingredients
Scale
Meat
- 1½ pound ground beef
Cheese
- 32 ounce box Velveeta cheese, cubed
- 1½ cups Colby Jack cheese, shredded or cubed
Other Ingredients
- 1½ cups pico de gallo
- 3–4 tablespoons jalapeños, sliced (about 2 jalapeños)
- 1½ tablespoons taco seasoning
- ¾ teaspoon liquid smoke
Instructions
- Cook the Beef: In a large skillet over medium heat, brown the ground beef until fully cooked, breaking it apart with a spoon. Drain excess fat and return beef to the skillet.
- Add Seasoning and Jalapeños: Stir in taco seasoning and sliced jalapeños into the cooked beef, mixing well to combine the flavors.
- Incorporate Cheeses and Liquid Smoke: Lower the heat to medium-low and add the cubed Velveeta cheese, shredded Colby Jack cheese, and liquid smoke to the skillet. Stir continuously until all the cheese melts and the mixture is smooth and creamy.
- Mix in Pico de Gallo: Fold in the pico de gallo gently, allowing the fresh tomato and onion flavors to blend with the smoky cheesy dip without losing texture.
- Heat Through and Serve: Keep the queso warm on low heat for a few minutes to meld flavors. Serve warm with tortilla chips or as a topping for your favorite Mexican dishes.
Notes
- Adjust jalapeños to your preferred spice level.
- Use fresh pico de gallo or store-bought for convenience.
- If you want extra smokiness, add a bit more liquid smoke carefully to avoid overpowering the dish.
- To keep queso warm for parties, use a slow cooker on low heat.
