This smoked beef queso is cooked low and slow, so the cheese melts without turning greasy or grainy. Smoking it gives the queso just enough smoky depth while keeping it creamy and scoopable. This is an easy, crowd-friendly dip that works for game day, parties, or anytime the smoker is already running.
Creamy, savory, and lightly smoky, this smoked beef queso is one of those dips people hover over until the pan is scraped clean. It's made with simple pantry spices, ground beef, and classic cheeses, then finished right on the smoker so it stays warm and smooth. I usually serve this alongside smoked buffalo chicken dip, since everything can cook outside with almost no hands-on time.
Ingredient Notes
See the recipe card below for the remaining ingredients and quantities.
Step-by-Step Instructions
Step 1
Preheat your smoker to 250°F using a mild wood like oak, hickory, or cherry. Heat oil in a cast-iron skillet over medium-high heat. Add the ground beef and spices. Cook until browned, breaking up the meat as it cooks. Drain excess grease if needed.
Step 2
Add the diced tomatoes with chilies, American cheese, and shredded Monterey Jack.
Step 3
Stir gently to combine.
Step 4
Place the pan on the smoker, uncovered for 30-45 minutes, stirring every 10-15 minutes, until fully melted and smooth.
Step 5
Serve topped with more diced tomatoes, pickled jalapeños and green onions with chips for dipping.
Tips for Creamy Smoked Queso
- Stir occasionally. This keeps the cheese melting evenly while smoking.
- Use American cheese. It's what gives queso that smooth, scoopable texture.
- Don't rush the heat. Low and steady heat prevents grainy queso. Keep the smoker at 250°F. Higher heat can cause the cheese to tighten and separate instead of melting smoothly.
Serving Suggestions
This queso is perfect with tortilla chips and raw veggies. When we're hosting, I like serving it with smoked honey ginger chicken wings for something sweet to balance the richness, or alongside smoked jalapeño poppers so everything comes off the smoker warm and ready.
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Smoked Beef Queso
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Ingredients
- 1 tablespoon olive oil
- ½ pound ground beef
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 2 (15 ounce) cans diced tomatoes with green chilies, drained (mild or hot)
- 1 pound sliced American cheese
- ½ cup shredded Monterey Jack or Mexican blend cheese
- Salt, to taste
- Tortilla chips, for serving
Optional toppings
- chopped fresh cilantro
- sliced green onions
- diced tomatoes
Instructions
- Preheat the smoker. Preheat your smoker to 250°F with a mild wood (hickory, oak, or cherry all work).
- Heat the oil in a cast-iron skillet over medium-high heat. Add the ground beef and spices. Cook, breaking up the meat, until browned and cooked through, 5-7 minutes. Drain excess grease if needed.1 tablespoon olive oil, ½ pound ground beef, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon chili powder, ½ teaspoon ground cumin, ½ teaspoon smoked paprika
- Add the diced tomatoes with green chilies, American cheese, and Monterey Jack. Stir to combine.2 (15 ounce) cans diced tomatoes with green chilies, ½ cup shredded Monterey Jack or Mexican blend cheese, 1 pound sliced American cheese
- Place the pan on the smoker grates, uncovered. Smoke for 30-45 minutes, stirring every 10-15 minutes, until the cheese is fully melted, smooth, and lightly smoky. If the queso gets too thick, stir in a splash of milk or broth.
- Taste and season with salt, if needed. Top with cilantro, green onions, or diced tomatoes if you like. Serve warm right from the skillet with tortilla chips.Salt, Tortilla chips, chopped fresh cilantro, sliced green onions, diced tomatoes
Equipment Needed
- Cast Iron Skillet
- Pellet Smoker
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