EASY Smoked Queso Dip Recipe w/ Smoked Beef & Nachos – So Good!

Renee HenertBeef, Red Meat Lover Show, SmokeLeave a Comment

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Smoked Nachos

This EASY smoked queso dip recipe is so simple and so good. It’s the perfect side dish for get togethers and game days. We use smoked beef with this easy queso recipe and then we build a nacho pyramid!

Smoked Nacho Recipe

If you’ve made our smoked chili recipe, you know we like to keep things simple around here. For this smoked nacho recipe, we use the simple nostalgia of Velveeta, fresh cilantro, warm chips and smoked beef. Here you the ingredients you’ll need for delicious smoked queso & and nachos:

nachos
  1. Ground Beef (80/20 blend)
  2. Salt & Pepper
  3. Smoked Paprika
  4. Chili Powder
  5. Velveeta Cheese
  6. Rotel
  7. Cilantro
  8. Tortilla Chips

Eight ingredients, that’s it! You know what our motto is- Cooking Meat, Made Easy!

Get your smoke rolling at 250 degrees Fahrenheit.

First, we start with 80/20 ground beef. A trick we love to use is to press the beef into the pan to create as much surface area across the meat as possible. More surface area = more smoke. Season the ground beef with salt, pepper, smoked paprika and choli powder. These are all simple ingredients you should already have in our spice cabinet.

Smoke the ground beef mixture for about and hour or until it reaches an internal temperature of 160 degrees Fahrenheit. While the beef in smoking, get that queso dip ready to cook.

Nacho Cheese Recipe

Chop the Velveeta cheese into cubes for easier melting. We used our brand new Mercer chef’s knife to cut the cheese (pun intended). Check out their wide range of kitchen accessories here.

Add the full can of Rotel to the pan with the cheese. Use a shallow pan to ensure even melting to get the creamiest queso possible. Mix in half of the freshly chopped cilantro, save the rest for garnish.

nacho recipe

Smoke the queso in the same smoker as the ground beef. It should take about 30 minutes for the queso to fully melt. While the queso is in the smoker, throw the chips into a pan, throw them into the smoker and let them warm up for about 10 minutes.

Once the meat, nacho cheese, and chips are all smoked-it’s time to assemble your SMOKED NACHO PYRAMID. Now, we don’t expect yours to look as pristine as Joey’s, but try your best. Make sure to layer each ingredient to get the perfect chip every time. It should go something like this: chips, meat, queso, cilantro, repeat.

This easy smoked queso dip recipe and smoked nacho recipe has every thing you need. You can even add more topping if you’d like. Share what your favorite toppings are in the comments!

As always, please subscribe to our YouTube channel where we share a new video recipe every single week. And don’t forget to check out our new show called Meat America, where we visit expert chefs on location in their kitchens, where they share their crowd pleasing recipes.

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EASY Smoked Queso Dip Recipe w/ Smoked Beef & Nachos - So Good!
Instructions
  1. Preheat your smoked to 250 degrees Fahrenheit.
  2. Press the ground beef into a shallow pan and season with salt, pepper, smoked paprika and chili powder. Cook for about an hour or until it reaches an internal temperature of 160 degrees Fahrenheit.
  3. While the ground beef is cooking, prep the queso. Cut the Velveeta into cubes and place in a shallow pan. Add the entire can of Rotel and half of the fresh cilantro. Cook in the smoker until melter, about 30 minutes.
  4. Place the tortilla chips in a pan and warm up in the smoker for about 10 minutes. You want the chips to be warm, not hot.
  5. Once all of your components are cooked, it's time to assemble. We recommend layering so make sure each chip is covered. Garnish with fresh cilantro.

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