Discover the ultimate party starter with Smoked Over The Top Queso Con Carne, a mouthwatering blend of a giant smoked meatball and creamy, cheesy dip. This recipe combines bold flavors and the smoke that you love in a dip that have everyone clamoring for the recipe.
Over The Top Queso Con Carne
This recipe is a game-changer for anyone looking to bring something new to their appetizer game. The unique method of smoking the meat on top of the dip not only infuses the meat with flavor but also melts the cheeses into a smooth, rich dip that’s packed with spicy, savory notes. The combination of coarse ground beef, spicy peppers, and a smooth, creamy cheese dip, featuring Velveeta, smoked gouda, and sharp cheddar, creates an incredible blend textures and tastes.
You’ll want to have it with chips. You’ll want it on a hot dog. You’ll definitely want it with your eggs in the morning wrapped in a warm tortilla.
Smoking the meat over the cheese dip allows the juices and flavors to meld into the dip, and simplifies the cooking process, ensuring that both parts of the dip get as much smoke as possible during the initial time on the pellet grill or smoker.
You can make this recipe your own by adjusting the level of spice with different types of jalapeños and peppers to experimenting with different cheeses so you find your perfect match.
Why you’ll love this dish…
- Bold Smoky Flavor: The smoker infuses the dish with a rich, deep taste that’s hard to achieve with other cooking methods.
- Creamy and Cheesy: A mix of Velveeta, smoked gouda, and sharp cheddar ensures a smooth, irresistible texture.
- Customizable Heat: Adjust the amount of jalapeño and cayenne pepper to suit your spice preference.
- Perfect Party Appetizer: Easy to make in large quantities, it’s ideal for gatherings and sure to be a crowd-pleaser.
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Queso Con Carne shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Coarse Ground Beef
- Chili Powder
- Onion Powder
- Granulated Garlic
- Cayenne Pepper Powder
- Red Jalapeño Pepper
- Chopped Onion
- Chopped Red Bell Pepper
- Velveeta Cheese
- Smoked Gouda Cheese
- Green Chiles
- Shredded Sharp Cheddar Cheese
- Red Jalapeño
- Chopped Red Bell Pepper
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How to make Over The Top Queso Con Carne
Wondering what you’re getting yourself into when you make this dish? Here’s a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you’re cooking.
- PreheatPreheat your smoker to 225°F.
- Prep MeatballPrepare the meatball mixture and shape it into one large ball.
- Dip PrepCube the cheeses and combine them with the Rotel, chiles, and vegetables in a Dutch oven.
- SmokeCook on the smoker, placing the meatball over the cheese mixture for about an hour.
- GrillIncrease the heat and cook until the meatball’s internal temperature reaches 165°F, then mix the meat into the dip.
- EnjoyServe with tortilla chips while hot!
Try our Over The Top Chili!
Queso Con Carne FAQ
Can I make this in an oven if I don’t have a smoker?
Yes, while you won’t get the smoky flavor, you can replicate the cooking process on the stovetop and in the oven. Just cook the meatball mixture on the stovetop in a skillet and then put into the pot with the rest of the ingredients and cook at 325°F until everything is melty and easily combined.
What can I serve with this dip?
Tortilla chips are classic, but consider vegetable sticks, bread, or crackers for dipping.
What’s the best way to store and reheat this dip?
You can store this dip in any covered container in the fridge for 3-4 days. Reheat it in the microwave until it is bubbling. You can also reheat it back on the grill. Lower temps are better than higher.
Serve this with…
More great dip recipes to love!
- Bread Dipping Oil
- Smoked Beer Cheese Dip
- Whipped Feta Dip
- Caramelized Onion Dip
- Traeger Spinach Artichoke Dip
- Smoked Salmon Dip
- Bacon Ranch Dip
- 2 pounds coarse ground beef
- 3 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1/2 teaspoon granulated garlic
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper powder
- 1 red jalapeño pepper, diced with seeds and membrane removed
- 1/4 cup chopped onion
- 1/4 cup chopped red bell pepper
- 32 ounces Velveeta cheese
- 8 ounces smoked gouda cheese
- 1 10-ounce can Rotel (your favorite flavor)
- 4-ounce can green chiles
- 8 ounces shredded sharp cheddar cheese
- 1 red jalapeño, diced
- 1/2 cup chopped red bell pepper
- Preheat your smoker to 225°F.
- Mix all of the meatball ingredients until they are evenly incorporated.
- Dice the Velveeta and gouda into cubes and place them into a Dutch oven with the Rotel, chiles, shredded cheddar, diced jalapeño, and red bell pepper.
- Place a rack over the top of the pot and put the meatball on top.
- Put the whole thing on the smoker and cook for about an hour.
- Increase the heat to 325°F and cook until the internal temperature reaches 165°F.
- Once the meatball is fully cooked, carefully slide it into the dip and use a meat masher to crumble the meat into the dip and mix the dip up.
- Remove from the grill and serve hot with tortilla chips for dipping.
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Amount Per Serving: Calories: 591Total Fat: 42gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 167mgSodium: 1737mgCarbohydrates: 11gFiber: 1gSugar: 7gProtein: 42g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.