BJ's Smart Saver Blog
Smoked Beef Queso Dip with Ranch
Kick off gameday with this smoky, cheesy dip, the ultimate crowd-please for your Super Bowl spread.
Ingredients
1 lb lean ground beef, cooked
1 can (7 oz.) diced green chiles, drained
1 cup diced, canned tomatoes with juice
1 yellow onion, diced
1 tbsp. olive oil
1 2 lb bar easy-to-melt, prepared cheese product, cut into cubes
2 tbsp. Hidden Valley Ranch Dry Seasoning Mix
non-stick cooking spray
Directions
1. Spray a 10-inch cast iron skillet with the cooking spray. In a medium bowl, mix the chilies and tomatoes together with the dip mix, until the dip mix dissolves. Assemble all the ingredients in the pan, keeping the chilies with the tomatoes and dip mix until last to pour over the beef. This will keep the beef moist.
2. Fuel: We recommend Kingsford® Original Charcoal Briquets Method: Two-Zone Method Temp: 250–275°F (Low Heat)
3. When you’re at temp, place the skillet onto the indirect, cooler side of the grate. Cover the grill and allow the queso to cook until everything melts, about 45 minutes, checking the progress every 15 minutes. Once melted, stir together to combine the ingredients. Cook for an additional half hour, or until the queso is heated through, and reaches an internal temperature of 165°F on a digital meat thermometer. Remove from the cooker and serve with your favorite tortilla chips.