Description
This Smoked Taco Dip combines creamy Velveeta, seasoned ground beef, beans, corn, and diced tomatoes with green chilies into a smoky, melty appetizer perfect for parties or game days. The dip is slow-smoked at a low temperature until bubbly and warm, resulting in a rich and flavorful crowd-pleaser served with chips.
Ingredients
Scale
Main Ingredients
- 16 oz White Velveeta Cheese, cubed
- 1 block cream cheese, softened and cubed (about 8 oz)
- 1 pound cooked and seasoned ground beef
- 1 can Southwest corn, drained (about 15 oz)
- 1 can Rotel (diced tomatoes with green chilies, about 10 oz)
- 1 can black beans, drained (about 15 oz)
- 2 cups shredded cheese (cheddar or Mexican blend)
- Dan-O’s taco seasoning, to taste
Instructions
- Prepare the Ingredients: Cube the White Velveeta cheese and cream cheese, and set aside. Drain the Southwest corn and black beans.
- Cook and Season the Ground Beef: In a skillet over medium heat, cook the ground beef until browned. Drain any excess grease. Season the beef with Dan-O’s taco seasoning according to taste and stir well to combine.
- Assemble the Dip: In a smoker-safe dish, combine the cooked and seasoned ground beef, cubed Velveeta, cubed cream cheese, drained Southwest corn, Rotel diced tomatoes with green chilies, and drained black beans. Mix gently to distribute evenly.
- Add the Shredded Cheese: Sprinkle the shredded cheddar or Mexican blend cheese evenly over the top of the assembled dip mixture.
- Season the Dip: Add additional Dan-O’s taco seasoning over the top to enhance flavor according to your preference.
- Smoke the Dip: Preheat your smoker to 225°F. Place the dip inside and smoke for 2 hours, stirring the mixture halfway through the smoking process to ensure even melting and flavor integration.
- Serve: Once the cheeses are melted and the dip is bubbly and hot throughout, remove from the smoker. Serve warm with your choice of tortilla chips or dippers.
Notes
- Be sure to use a smoker-safe dish for safe and effective cooking in your smoker.
- Stirring halfway through smoking helps melt the cheeses evenly and blend the flavors.
- Adjust taco seasoning to your taste preference to control spice level.
- This dip can be made ahead and reheated, but is best enjoyed fresh and warm from the smoker.
- If you don’t have Dan-O’s taco seasoning, substitute with your favorite taco seasoning blend.
