A bold and hearty cheese dip with smoky, spicy flavors, this Campfire Queso is the ultimate crowd-pleaser for outdoor gatherings, game days, or backyard BBQs. Loaded with meats, veggies, and creamy cheeses, it’s a fun twist on the viral smoked queso trend.

Why You’ll Love This Recipe

This dip is indulgent, packed with bold Tex-Mex flavor, and brimming with your favorite taco-bar ingredients. It’s a full meal in a skillet, complete with meats, melted cheese, beans, and a spicy kick. Perfectly adaptable and great for sharing, this recipe is guaranteed to be the centerpiece of your next party.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 8 ounces ground beef
• 8 ounces bulk Italian sausage
• 1/2 cup chopped red onion
• 1/2 cup chopped red bell pepper
• 1 jalapeño pepper, seeded and minced
• 1 (10-ounce) can diced tomatoes and green chiles (such as RO*TEL®)
• 8 ounces pasteurized cheese product (such as Velveeta®), cubed
• 1 (8-ounce) package cream cheese, softened and cubed
• 8 ounces shredded Pepper Jack or Monterey Jack cheese
• 3/4 cup canned black beans, rinsed and drained
• 1/2 cup frozen corn
• 3/4 cup diced avocado
• 1/4 cup sour cream
• 2 tablespoons chopped fresh cilantro
• Tortilla chips, for serving

Directions

1. Heat a 10-inch cast-iron skillet over medium-high heat on a grill or campfire.
2. Add ground beef, sausage, red onion, red bell pepper, and jalapeño. Cook for about 8 minutes, stirring to break up the meat, until browned. Drain excess grease.
3. Stir in the diced tomatoes and green chiles, Velveeta, cream cheese, shredded Pepper Jack, black beans, and corn. Cover with foil and cook for 8 minutes.
4. Uncover and cook an additional 2 minutes, stirring until everything is melted and bubbly.
5. Remove from heat and top with avocado, sour cream, and chopped cilantro.
6. Serve immediately with tortilla chips.

Servings and timing

Serves: 8
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• Use ground turkey or chorizo in place of beef and sausage.
• Swap in canned pinto or kidney beans.
• Add extra heat with chopped chipotle peppers in adobo.
• Replace Velveeta with shredded cheddar and a splash of milk.
• Make it vegetarian by omitting the meat and doubling the beans and veggies.

Storage/Reheating

Store leftover queso in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, stirring frequently. Note: this dip is best enjoyed fresh; reheating may cause the texture to become grainy.

FAQs

Can I make this indoors?

Yes! Use a stovetop-safe skillet or Dutch oven over medium heat, and follow the same instructions.

What if I don’t have a campfire or grill?

A stovetop or oven set to 375°F will work just fine. Bake covered, then uncover and stir until bubbly.

Can I make it ahead of time?

Prep the ingredients and pre-cook the meat and veggies. Assemble and melt just before serving.

Can I make it vegetarian?

Yes, omit the meat and add more beans, corn, and diced veggies.

Is it spicy?

The jalapeño adds mild heat. For spicier queso, leave the seeds in or add hot sauce.

Can I freeze leftover queso?

Freezing is not recommended as the texture of the cheese may change significantly upon thawing.

What chips are best for dipping?

Thick, sturdy tortilla chips are ideal to hold up to the hearty dip.

What can I substitute for Velveeta?

Use 1 cup shredded cheddar cheese with 1/4 cup milk for a creamy consistency.

How do I keep it warm while serving?

Use a small slow cooker or place the skillet on a warming tray to keep it gooey.

What toppings can I add?

Extra jalapeños, green onions, diced tomatoes, or hot sauce work great.

Conclusion

Campfire Queso is a rich, cheesy dip full of satisfying textures and flavors. Whether you’re making it fireside or on your kitchen stove, it’s an easy, impressive dish that brings

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