A new favorite to the BBQ scene is “smoked queso.” This recipe is not only easy to follow but it’ll be sure to leave quite an impression on your guests. We’ve made this A LOT over the last few summers and it’s always been the hit of the party food table!

Ingredients

• 13×9 aluminum foil pan (pour into a cast iron pan or nice bowl when serving your guests)
• 1 pound of velveeta cheese
• 16 ounces of shredded sharp cheddar cheese
• 16 ounces of shredded pepper jack cheddar cheese
• 8 ounces of cream cheese; diced
• 2 bell peppers; chopped
• 2 cans of rotel; drained
• 1 pound of cooked ground beef; seasoned with salt and pepper
• ½ cup of red onion; diced
• 1 can cream of mushroom soup

Instructions

Simply start by browning your beef and seasoning it with salt and pepper. While that’s finishing, set your smoker to 250F. Once your beef is browned:

• Add the beef to the center of your pan
• Pour the velveeta on top of that
• Sprinkle all the shredded cheese over that
• Toss your diced cream cheese across the pan
• Mix in the bell peppers around the pan
• Pour in the rotel in a circular motion
• Sprinkle in the diced red onion
• Pour in the mushroom soup to evenly coat the rest
• Place on your smoker
• After one hour, check on it and stir, it should be close to done
• Let smoke for another 15 minutes then pull off smoker
• Stir, serve, and enjoy!