Smoky Campfire Queso
Ingredients Needed
-
8 ounces ground beef
-
8 ounces bulk Italian sausage
-
1/2 cup chopped red onion
-
1/2 cup chopped red bell pepper
-
1 jalapeno pepper, seeded and minced
-
1 10-ounce) can 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 no-salt added canned black beans, rinsed and drained
-
1/2 cup frozen corn
-
3/4 cup diced avocado (about 1/2 avocado)
-
1/4 cup sour cream
-
2 tablespoons chopped fresh cilantro
-
tortilla chips for serving
Instructions
Place a 10-inch cast-iron skillet over a grill grate on an open flame. Alternatively, preheat your outdoor grill to a medium-high heat (around 375°F to 400°F, or 190°C to 200°C).
Add beef, sausage, onion, bell pepper, and jalapeño to the skillet. Cook, breaking up any clumps, until the meat is browned, about 8 minutes. Drain off excess grease. Stir in tomatoes with green chilies, processed cheese, cream cheese, pepper Jack, beans, and corn. Cover with foil and cook for 8 minutes.
Remove the foil; continue cooking and stirring occasionally until the cheese is melted and bubbly, about 2 more minutes.
Garnish with avocado, sour cream, and cilantro. Serve with tortilla chips.
Serve these sides with your Smoky Campfire Queso:
Corn and Black Bean Salsa
In a bowl, combine 1 (15-ounce) can of rinsed and drained no-salt-added black beans, 1 (10-ounce) can of drained no-salt-added diced tomatoes with green chilies, 1/2 cup each of thawed frozen corn, chopped red bell pepper, and chopped red onion. Add 1 minced jalapeño (seeds removed) and 2 tablespoons each of lime juice and olive oil. Cover and refrigerate for up to 24 hours. Just before serving, mix in 1 diced avocado and 2 tablespoons of fresh chopped cilantro. Serve with tortilla chips.
Creamy Avocado Sauce
In a blender, combine 1 diced avocado, 1/4 cup sour cream, 2 tablespoons lime juice, and 1/4 teaspoon kosher salt. Blend until smooth, then sprinkle with 1/4 teaspoon black pepper. Drizzle over Campfire Queso or Corn and Black Bean Salsa for an extra creamy touch.
Sweet & Spicy Jalapeños
Add a burst of flavor with these candied jalapeño slices. Perfect as a topping for Campfire Queso or Corn and Black Bean Salsa.
Nutritional Information (per serving)
| 4573 | Calories |
| 336g | Fat |
| 163g | Carbs |
| 235g | Protein |
| Nutrition Facts | |
|---|---|
| Calories 4573 | |
| % Daily Value * | |
| Total Fat 336g | 431% |
| Saturated Fat 169g | 846% |
| Cholesterol 975mg | 325% |
| Sodium 8606mg | 374% |
| Total Carbohydrate 163g | 59% |
| Dietary Fiber 28g | 100% |
| Total Sugars 48g | |
| Protein 235g | 471% |
| Vitamin C 177mg | 196% |
| Calcium 3355mg | 258% |
| Iron 19mg | 107% |
| Potassium 5074mg | 108% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5