Queso On The Grill
Something Spicy For Summer
Queso On The Grill is a dreamy summer snack that you plop in a pan on your grill or campfire for a zesty treat everyone will dig into! Made with taco meat, Velveeta Cheese, tomatoes, and some chilis, this dip has kick with a creamy touch.
Now some will hate on the Velveeta cheese component, but it has a place in some recipes. It is the reason my decadent macaroni and cheese recipe is so popular.
It melts up beautifully and makes the best dip for your crackers in this Queso On The Grill Recipe.
The Tomatoes
I love to use the canned tomatoes with the green chilis. When you add these to the recipe do not drain the tomatoes.
The liquid will help the cheese melt and be more dip-able. I also like the flavor that the tomato juice adds to the queso.
It also helps the cheese to not burn in the pan while it melts on the grill.
Make A Nacho Bar
When I make this queso on the grill, I like to serve it alongside all kinds of fun toppings. You can make the queso and then have chips, guacamole, and any other nacho toppings you like so that people can build their own nachos.
Such a fun way to have a party!
Steak Tacos Too
Most of the time when I make this queso, it is the snack before I grill and serve my famous steak tacos. I warm up the queso on the grill while it heats up enough for my marinated steak taco meat.
This is a favorite meal I make my friends at least once a year. The combination of flavors is indulgent and delicious!
Queso On The Grill Recipe
Queso On The Grill is a zesty summer treat perfect for dunking your tortilla chips in. Made with cooked taco meat, peppers, Velveeta cheese, and a few other simple ingredients, this melts up flavorful and delicious.
Ingredients
- 1 box of Velveeta Cheese (16 ounce)
- 1 lb. of Cooked Taco Meat, (one pound of ground beef and I use Lawry's Taco Seasoning)
- 2 cans of Diced Tomatoes with Green Chilis (10 ounces each)
- 2 small cans of Diced Green Chilis
- 4 to 6 dried chili Arbol Peppers *optional
- 2 Foil Pans
Instructions
- Cook the taco meat according to package directions on the taco seasoning. I like to leave it a little more "juicy" for this recipe.
- Cube the Velveeta cheese into approximately one inch cubes.
- Use two foil pans, in one I place about 1/2 an inch of water and then place the second pan in the pan with water. This helps keep the ingredients from burning.
- Heat the grill to about 400° to 500°.
- Add the cheese, ground beef, canned tomatoes (do not drain), green chilis (do not drain), and the dried peppers to the pan. They do not need to be in any particular order.
- Cover the pan with a single piece of foil.
- Place on grill, try not to place it over any direct flame.
- Close grill and leave to cook for 20 minutes. *every grill is different, so keep an eye that this is not burning the first time you make it.
- At the 20 minute mark, uncover and give a good stir. Continue to cook 5 to 10 minutes more uncovered, but turn the heat off on the grill and close the lid.
- Before serving you can carefully remove the dried peppers. I also sometimes stir in a couple heaping tablespoons of sour cream at the end.
- Serve with chips, tortillas, limes, raw onion, shredded lettuce, and cilantro on the side for a nacho bar.