Cooking for 4 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
1Food 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.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Two-Zone Method
Temp: 250–275°F (Low Heat)
3The 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.
For safe meat preparation, reference the USDA website.
