Campfire Queso

We tried the smoked queso trend from TikTok and stirred in taco-bar toppers. For a less indulgent, vegan take, try the stir-together salsa instead. It’s got everything but the meat and dairy.

Author: Sunday Table1

Meal Type: Breakfast

Cuisine: Mexican

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 1 servings

Calories: N/A per serving

Ingredients

8 ounce - 8 ounces ground beef
8 ounce - 8 ounces bulk Italian sausage
½ cup - 1/2 cup chopped red onion
½ cup - 1/2 cup chopped red bell pepper
1 - 1 jalapeño pepper, seeded and minced
1 can - 1 (10-ounces) can no-salt-added diced tomatoes with green chiles
8 ounce - 8 ounces pasteurized cheese product (such as Velveeta), cubed
8 ounce - 8 ounces cream cheese, softened and cubed
8 ounce - 8 ounces shredded pepper Jack or Monterey Jack cheese
¾ cup - 3/4 cup no-salt-added canned black beans, rinsed and drained
½ cup - 1/2 cup frozen corn
¾ cup - 3/4 cup diced avocado (1/2 avocado)
¼ cup - 1/4 cup sour cream
2 tablespoon - 2 tablespoons chopped fresh cilantro
Tortilla chips, for serving

Instructions

Heat a 10-inch cast-iron skillet on a grill grate over a fire. You can also preheat an outdoor grill to medium-high heat (375 degrees F to 400 degrees F (190 degrees C to 200 degrees C)) .
Add beef, sausage, onion, bell pepper, and jalapeño to the skillet. Cook, stirring to break up lumps, until meat is browned, about 8 minutes. Pour off grease. Stir in tomatoes with green chiles, cheese product, cream cheese, pepper Jack, beans, and corn. Cover skillet with foil and cook for 8 minutes.
Uncover skillet; continue cooking, stirring occasionally, until cheese is melted and bubbly, 2 minutes more.
Top with avocado, sour cream, and cilantro. Serve with tortilla chips.