Smoked Queso Dip

Submitted By: Downhome

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Difficulty: easy Prep Time: 15 Total Time: 35

8 oz ground beef
8 oz bulk Italian sausage
1/2 cup chopped red onion
1/2 cup chopped red bell pepper
1 jalapeno pepper, seeded and minced
1 10 oz. can can diced tomatoes andgreen chiles
8 oz. pasteurized cheese product (such as Velveeta), cubed
1 8 oz. package cream cheese, softened and cubed
8 oz shredded Pepper Jack or Monterey Jack cheese
3/4 cup no-salt-added canned black beans, rinsed and drained
1/2 cup frozen corn
3/4 cup diced avocado (about 1/2 avocado)
1/4 cup sour cream
2 tbsp chopped fresh cilantro
tortilla chips for serving

Heat a 10" 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)). Add beef, sausage, onion, bell pepper, and jalapeño to the skillet. Cook, stirring to break up lumps, until meat is browned, about eight 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. Uncover skillet; continue cooking, stirring occasionally, until cheese is melted and bubbly, two minutes more. Top with avocado, sour cream, and cilantro. Serve with tortilla chips. Yields one skillet.