Follow these steps carefully to ensure creamy, smoky perfection:
- Cook the ground beef: In a large skillet over medium heat, cook 1½ lb of ground beef until browned and fully cooked. Break the meat into small crumbles for even texture.
- Drain excess fat: Remove any grease from the skillet to prevent the queso from becoming oily.
- Add taco seasoning: Sprinkle 1½ tbsp taco seasoning over the beef, stir well, and cook for another 1-2 minutes to enhance the flavor.
- Incorporate Velveeta: Cut 32 oz of Velveeta into cubes and add to the skillet with the seasoned beef. Stir constantly over low heat until the cheese melts into a smooth, creamy mixture.
- Add Colby Jack cheese: Stir in 1½ cups of shredded Colby Jack cheese. Continue stirring until fully melted and incorporated.
- Mix in Pico de Gallo and jalapeños: Add 1½ cups Pico de Gallo and 3-4 tbsp jalapeños, adjusting spice to taste. Mix until evenly distributed.
- Add liquid smoke: Pour ¾ tsp of liquid smoke and stir thoroughly to give the queso that signature smoked flavor.
- Simmer and blend: Reduce heat to low, cover, and let simmer for 5-7 minutes, stirring occasionally to ensure everything melds together.
- Serve immediately: Transfer to a serving bowl or small slow cooker to keep warm while enjoying with chips, bread, or veggie sticks.
Serving and Storage
Smoked queso is best enjoyed fresh, but it can also be stored for later. Here’s how:
- Serving: Serve warm with tortilla chips, soft pretzels, or fresh vegetables. Garnish with cilantro, green onions, or extra jalapeños for added flavor and visual appeal.
- Storage: Store leftover queso in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over low heat, stirring constantly, or in the microwave in short intervals to maintain smoothness.
- Freezing: While not ideal due to cheese texture changes, you can freeze smoked queso in a freezer-safe container for up to 1 month. Thaw overnight in the fridge and reheat slowly, stirring frequently.
Tips
- Cheese choice matters: Velveeta gives the smooth, creamy texture, while Colby Jack adds flavor complexity. Don’t skip either for the full effect.
- Control the spice: Jalapeños can vary in heat. Taste test and adjust to your preference. Removing seeds reduces heat significantly.
- Liquid smoke caution: A little goes a long way. Stick to ¾ tsp unless you want a strong smoky flavor.
- Keep it smooth: Stir constantly when melting cheese to prevent clumps or separation.
- Enhance flavor: Optional extras like a squeeze of lime, hot sauce, or a pinch of cumin can elevate the queso even more.
- Presentation: Serve in a shallow, wide bowl for easy dipping and garnishing. Drizzle a little more Pico de Gallo on top for vibrant color.
Conclusion
The TikTok viral smoked queso is a perfect blend of creamy, cheesy goodness with a subtle smoky kick.
With simple ingredients like ground beef, Velveeta, Colby Jack, and Pico de Gallo, this recipe transforms a few pantry staples into a show-stopping dip.
By following the steps above, paying attention to spice levels, and stirring carefully, anyone can recreate this viral sensation at home.
Whether it’s for a party, a weekend snack, or game-day indulgence, this smoked queso is guaranteed to impress and satisfy.
FAQ
Q: Can I make this queso vegetarian?
A: Absolutely! Simply replace ground beef with sautéed mushrooms, black beans, or a plant-based meat substitute. The flavor will still be rich and creamy.
Q: Can I use regular shredded cheese instead of Velveeta?
A: While you can, Velveeta ensures a smooth, melty consistency. If using regular cheese, add a splash of milk or cream to help it melt evenly.
Q: How spicy is this recipe?
A: The recipe has mild to medium heat depending on jalapeño choice. Remove seeds for a milder version or add extra jalapeños for more kick.
Q: Can I make this ahead of time?
A: You can prepare the ingredients in advance and store them separately. Combine and heat the queso just before serving for best results.
Q: Can I use a slow cooker?
A: Yes! Brown the beef first, then add all ingredients to a slow cooker on low for 1-2 hours, stirring occasionally, until smooth and bubbly.