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Smoked Beef Queso Dip with Ranch

Name: Smoked Beef Queso Dip with Ranch
Ingredients: 1 lb lean ground beef, cooked; 1 can (7 oz.) diced green chiles, drained; 1 cup diced, canned tomatoes with juice; 1 yellow onion, diced; 1 tbsp. olive oil; 1 2 lb bar easy-to-melt, prepared cheese product, cut into cubes; 1 packet (1 oz.) Hidden Valley® Original Ranch® Dips Mix; non-stick cooking spray

Kingsford Gameday recipe inspired by

Hidden Valley® Original Ranch® Dips Mix teamed up with Kingsford® Charcoal to elevate the flavor of traditional queso dip.

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1 Food Prep 15 min
2 Grill Prep 10–20 min
3 The Cook 1 hr 15 min

Cooking for people

Ingredients

1 lb lean ground beef, cooked
1 can (7 oz.) diced green chiles, drained
1 cup diced, canned tomatoes with juice
1 yellow onion, diced
1 tbsp. olive oil
1 2 lb bar easy-to-melt, prepared cheese product, cut into cubes
1 packet (1 oz.) Hidden Valley® Original Ranch® Dips Mix
non-stick cooking spray

1 Food Prep

Spray a 10-inch cast iron skillet with the cooking spray. In a medium bowl, mix the chilies and tomatoes together with the dip mix, until the dip mix dissolves. Assemble all the other ingredients in the pan, keeping the chilies with the tomatoes and dip mix until last to pour over the beef. This will keep the beef moist.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Two-Zone Method

Temp: 250–275°F (Low Heat)

How to Gauge Grill Heat Without a Thermometer

Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:

• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds

Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.

When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

3 The Cook

When you’re at temp, place the skillet onto the indirect, cooler side of the grate. Cover the grill and allow the queso to cook until everything melts, about 45 minutes, checking the progress every 15 minutes.
Once melted, stir together to combine the ingredients. Cook for an additional half hour, or until the queso is heated through, and reaches an internal temperature of 165°F on a digital meat thermometer.
Remove from the cooker and serve with your favorite tortilla chips.

Here’s How to Control Your Grill Temperature with Vents An easy way to control the temperature of your grill is by opening and closing its vents. To reduce the temperature: Close the vents on your grill to reduce the flow of oxygen. To increase the temperature: Open up the vents fully to allow more oxygen in to increase the flames.

For safe meat preparation, reference the USDA website.