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
- Taco Meat: You’ll need 1½ pounds of cooked taco meat. You can use ground beef or sausage, depending on which you prefer. Make sure to drain off excess grease before adding it to the queso.
- Velveeta Cheese: 16 ounces of Velveeta creates the smooth, creamy base of the queso and melts easily over the heat.
- Pepper Jack Cheese: 12 ounces of Pepper Jack adds extra cheesy flavor along with a little heat.
- Jalapeño Slices: 4 ounces of sliced jalapeños add a spicy kick throughout the queso. I like having a little jalapeño in each scoop.
- Salsa: 2 cups of salsa add tomatoes, peppers, and plenty of flavor while also helping create the creamy consistency of the dip.
- Black Beans: One 15-ounce can of black beans is optional. If using them, drain and rinse them well before adding them to the queso.
Be sure to check out the full recipe and ingredient list below
How To Make Campfire Queso Dip
- 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.
Campfire Directions
- 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.
Be sure to check out the full recipe and ingredient list below
Tips I Found Helpful
- Cook and drain the taco meat first. Remove any excess grease before adding it to the queso so the dip doesn’t become oily.
- Cube both cheeses into similar-sized pieces so they melt evenly and quickly.
- If using the optional black beans, drain and rinse them well before adding them to the pan.
- Use a disposable foil pan or cast-iron skillet when cooking on the grill or over a campfire.
- When cooking over a campfire, place the pan on a grill grate rather than directly in the flames.
- Campfire temperatures vary, so watch the queso closely. Stir the queso while it cooks, making sure to scrape along the bottom and edges where the cheese melts first.
- Don’t worry if the queso doesn’t look completely smooth at first. Once the cheeses are melted, give everything a good stir to bring it together.
- Serve the queso warm. As it cools, the cheese will naturally begin to thicken.
- If you’re serving it at a party or cookout, keep the queso warm over low heat and stir occasionally so it stays creamy.
Frequently Asked Questions
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.
5 Comments