Campfire Queso Dip is a hot and cheesy appetizer made with seasoned taco meat, Velveeta, Pepper Jack cheese, jalapeños, salsa, and optional black beans. Everything melts together in a pan right on the grill or campfire for an easy queso dip that’s perfect for camping, cookouts, parties, and game day.
This is one of my favorite dips to make when we’re camping or cooking outside because everything goes into one pan and the grill does the rest. I love setting the warm queso out with a big bowl of tortilla chips and letting everyone dig in while it’s still hot and extra cheesy.
Why I Love Queso Dip
Ingredient Notes
- Ground Beef or Sausage: Cook and crumble the meat before adding it to the dip.
- Taco Seasoning: Adds plenty of taco flavor to the meat.
- Cheese: Velveeta and Pepper Jack melt together for a creamy queso with a little kick.
- Salsa: Adds tomatoes, peppers, and extra flavor without needing several separate ingredients.
- Jalapeños: Give the queso extra heat.
- Black Beans: Optional, but they make the dip a little heartier.
Be sure to check out the full recipe and ingredient list below
How to Make Campfire Queso Dip
Prepare the meat: Cook and crumble the ground beef or sausage, then season it with taco seasoning.
Prepare the cheese: Cut the Velveeta and Pepper Jack cheese into cubes so they melt evenly.
Add everything to the pan: Add the cooked taco meat, cubed cheeses, salsa, jalapeños, and optional black beans to a foil pan or cast iron skillet.
Cook: Place the pan uncovered on the preheated grill or campfire and cook for about 20 minutes, stirring halfway through.
Stir and serve: Stir until the cheese is completely melted and everything is combined. Serve warm with tortilla chips.
Tips I Found Helpful 💙
- Cook the meat first: Brown and crumble the beef or sausage before adding it to the queso.
- Cube the cheese: Smaller cubes melt faster and more evenly.
- Stir halfway through: This helps the cheeses melt together smoothly.
- Watch the heat: Campfire and grill temperatures can vary, so keep an eye on the queso as it melts.
Questions Readers Ask Most
More Dips I Love
The World's Best Campfire Queso Dip
Campfire Queso Dip is a hot and cheesy appetizer made with cooked taco meat, Velveeta, Pepper Jack cheese, jalapeños, salsa, and optional black beans. Make it over the campfire, on the grill, or in the oven for an easy crowd-pleasing dip that’s perfect for camping, parties, game day, and cookouts.
Ingredients
- 1.5 pounds Taco Meat ground beef or sausage
- 16 oz Velveeta Cheese
- 12 oz Pepper Jack Cheese
- 4 oz Jalapeno slices
- 2 cups Salsa
- 15oz can Black Beans (optional)
Instructions
- Preheat the grill to medium heat.
Cut the Velveeta and Pepper Jack cheese into cubes so they melt evenly.
Add the cooked taco meat, Velveeta, Pepper Jack, salsa, jalapeños, and drained black beans, if using, to a disposable foil pan or cast-iron skillet.
Place the pan on the grill and cook uncovered for about 20 minutes, stirring halfway through.
Continue cooking until the cheeses are completely melted and the queso is hot and creamy. Stir well before serving.
Serve warm with tortilla chips.
For a Campfire
- Place the pan on a grill grate over the campfire, rather than directly in the flames. Stir occasionally and cook until the cheese is completely melted and the queso is hot throughout. Campfire heat can vary quite a bit, so go by how the queso looks rather than an exact cooking time.
Oven Directions
Preheat the oven to 350°F.
Cut the Velveeta and Pepper Jack cheese into cubes.
Add the cooked taco meat, Velveeta, Pepper Jack, salsa, jalapeños, and drained black beans, if using, to a baking dish or cast-iron skillet.
Bake uncovered for 20–25 minutes, stirring halfway through.
Continue baking until the cheeses are completely melted and the queso is hot and creamy.
Stir well and serve warm with tortilla chips.
Notes
Use 1½ pounds of cooked taco meat and drain off any excess grease before adding it to the queso. Cube the Velveeta and Pepper Jack into similar-sized pieces so they melt evenly.
For campfire cooking, place the pan on a grill grate rather than directly in the flames. Stir the queso as it cooks and continue heating until the cheese is fully melted and the dip is hot and creamy.
If using black beans, drain and rinse them well before adding. Serve the queso warm with tortilla chips, and keep it over low heat if you need it to stay creamy for a party or gathering.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 530Total Fat: 32gSaturated Fat: 17gUnsaturated Fat: 15gCholesterol: 127mgSodium: 1309mgCarbohydrates: 19gFiber: 5gSugar: 6gProtein: 39g
5 Comments