INGREDIENTS:
- 9×13″ disposable aluminum pan
- 1 lb ground beef, cooked and seasoned with taco seasoning.
- 1 tbsp minced garlic
- 8 oz pepper jack cheese, cubed
- 8 oz mexican blend shredded cheese
- 32 oz velveeta, cubed
- 1 cup salsa
- 1/2 medium white onion, diced
- 1 tbsp cilantro
- 2 roma tomatoes, diced
- 4 oz cream cheese, cubed
INSTRUCTIONS:
- In a non-stick skillet, brown ground beef & seasoning over medium heat until fully cooked and set aside to cool a bit (drain grease; do not add water).
- Cut, dice and cubed cheese, onions, cream cheese and tomatoes.
- Add all of the ingredients to a disposable 9×13″ aluminum pan.
- Place in smoker uncovered and smoke @ 225° for an hour, stir ingredients before bumping your heat up to 375° for 1/2 hour or until the cheese is fully melted. Do not overcook or the cheese may get lumpy.
Recipe courtesy of @insanemeats
