We tried the smoked queso trend from TikTok and stirred in taco-bar toppers. For a less indulgent, vegan take, try the stir-together salsa instead. It's got everything but the meat and dairy.
Ingredients
- 8 ounces ground beef
- 8 ounces Italian sausage
- 0.5 cups red onion
- 0.5 cups red bell pepper
- 1 jalapeno pepper , seeded and minced
- 1 10-ounce) can diced tomatoes and green chiles , such as RO*TEL®
- 8 ounces pasteurized cheese product , such as Velveeta®
- 1 package cream cheese , 8-ounce
- 8 ounces Pepper Jack
- 0.75 cups salt added canned black beans , rinsed and drained
- 0.5 cups frozen corn
- 0.75 cups diced avocado
- 0.25 cups sour cream
- 2 tablespoons fresh cilantro
- tortilla chips for serving
Instructions
-
1
Heat a 10-inch cast-iron skillet on a grill grate over a fire. You can also preheat an outdoor grill to medium-high heat (375 degrees F to 400 degrees F (190 degrees C to 200 degrees C)) .
-
2
Add beef, sausage, onion, bell pepper, and jalapeño to the skillet. Cook, stirring to break up lumps, until meat is browned, about 8 minutes. Pour off grease. Stir in tomatoes with green chiles, cheese product, cream cheese, pepper Jack, beans, and corn. Cover skillet with foil and cook for 8 minutes.
-
3
Uncover skillet; continue cooking, stirring occasionally, until cheese is melted and bubbly, 2 minutes more.
-
4
Top with avocado, sour cream, and cilantro. Serve with tortilla chips.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Phoenician's Key Lime Pie
I hope you all enjoy this Key lime pie. When I moved from Lebanon to Florida in the spring of 1999, the famous Key lime pie was new to me. It was a friend's favorite dessert so I kept playing with the recipe to get that wow flavor. I now live in North Bay, Ontario, where we only get Key limes twice a year, so sometimes I substitute them with fresh lime juice.
Cheddar Zucchini Bread
This Cheddar zucchini bread is a great way to use extra zucchini in the summer months. It tastes a bit like a cheesy biscuit with a crisp crust and a moist interior.
Cranberry Jell-O Salad
I made this easy cranberry Jell-O salad for Thanksgiving and it was the most popular dish we had! Cherry-flavored gelatin teams up with jellied cranberry sauce and crushed pineapple for a fruity flavor that can't be beat.