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

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)