Posted by Sarah Lloyd on

  • 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
  1. 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).
  2. Cut, dice and cubed cheese, onions, cream cheese and tomatoes.
  3. Add all of the ingredients to a disposable 9×13″ aluminum pan.
  4. 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

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