It is that time of the season for football playoffs so why not pair a delicious appetizer with a fun sport to watch with this easy to make, delicious, Taco Queso Cheese Dip on the Big Green Egg.
This smoked queso is loaded with your favorite cheesy flavors accompanied with that impressive taco flavor and a touch of spicy. I hope you enjoy it!
Taco Queso Cheese Dip Ingredients
- 1 – 1.5 lbs. of ground beef
- Taco Seasoning – Old El Paso Taco Seasoning Mix, 25% less sodium if you are looking for an easy option (will need water)
- Yellow onion, diced
- 2 each – 10 oz Cans – Rotel Diced Tomatoes & Green Chilies, Mild
- 4 – 6 oz – Shredded Jalapeno Cheese
- 8 oz – Velveeta Cheese
- 2/3 Cup – Half & Half
How to Make Taco Queso Cheese Dip on the Big Green Egg
The first thing you need to do is brown the ground beef. You are making taco meat. Start out by browning the meat in a pan.
Drain the grease from the meat and add water.
Follow it up with your favorite taco seasoning.
Simmer the taco meat for 6-10 minutes or until done.
Your meat should look like typical taco meat.
Add the taco meat to a Dutch oven or cast-iron skillet.
Add the diced yellow onion.
Add the Rotel tomatoes.
Add the jalapeno cheese.
Add the Velveeta cheese.
Add the half & half.
Once the Big Green Egg is up to and holding temperature, around 325 degrees, add the taco queso dip.
After about 15 – 20 minutes, mix the queso ingredients together. At this point, if you would just like a touch of smoke, put the cover on the dutch oven. If you love a heavier flavor of smoke, then leave the lid off and continue to cook.
After another 10-15 minutes, mix the queso together again. After about 45 minutes to an hour all in, the smoked taco queso dip should be done and ready to serve.
If the queso is too thick because the temperature got away from you, add some more half & half. If it is too thin, it should thicken as it cools.
Smoked Taco Queso Cheese Dip
It is that time of the season for football playoffs so why not pair a delicious appetizer with a fun sport to watch with this easy to make, delicious, Taco Queso Cheese Dip on the Big Green Egg. This smoked queso is loaded with your favorite cheesy flavors accompanied with that impressive taco flavor and a touch of spicy. I hope you enjoy it!
Ingredients
- 1 – 1.5 lbs. of ground beef
- Taco Seasoning – Old El Paso Taco Seasoning Mix, 25% less sodium if you are looking for an easy option (will need water)
- Yellow onion, diced
- 2 each – 10 oz Cans – Rotel Diced Tomatoes & Green Chilies, Mild
- 4 – 6 oz – Shredded Jalapeno Cheese
- 8 oz – Velveeta Cheese
- 2/3 Cup – Half & Half
Instructions
- Fire up the Big Green Egg and get the temperature dialed into around 325 degrees. This is an indirect cook so ensure the plate setter / conv"egg"tor is inserted.
- While the BGE is heating up, brown the ground beef. Drain grease, add water and taco seasoning. Simmer for 6-10 minutes until done.
- Place the cooked taco meat in the dutch oven or cast iron pan. Add the diced yellow onions, Rotel tomatoes, Jalapeno & Velveeta cheese, and finally the half & half.
- Now the BGE should be dialed in around 325 degrees. Add the dutch oven with the Taco Queso Cheese Dip to the Big Green Egg.
- After about 15-20 minutes, stir everything together and allow it to continue to cook.
- After an additional 10-15 minutes, repeat the process and stir everything together again.
- After a combine time of about 45 - 60 minutes, the Taco Queso Cheese Dip should be ready to serve. Enjoy!
Notes
If the temperature got away from you and the queso is too thick, you can mix in more half & half or milk to thin it back out.
Ben has a bachelor’s degree in construction engineering. When not constructing or remodeling X-Ray Rooms, Cardiovascular Labs, and Pharmacies, you can find him at home with wife and two daughters. Outside of family, He loves grilling and barbequing on his Big Green Egg and Blackstone Griddle, as well as working on projects around the house.
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