Description
Learn how to make a delicious Cheesy Jalapeño Venison Queso Dip that will be the star of your next gathering. Perfect for game day or any party!
Ingredients
Scale
- 1 lb (454 g). ground beef
- 1/4 cup (60 ml) chopped red onion
- 1 tsp (5 ml). cumin
- 1/4 tsp (1 ml). salt
- 1/4 tsp (1 ml). pepper
- 1/2 cup (120 ml) shredded pepper jack cheese
- 16 oz (454 g). vegan cheese
- 5 oz (411 g) can fire-roasted diced tomatoes
- 4 oz (113 g). can diced green chiles
- 15 oz (425 g). can black beans – rinsed and drained
- 1/4 – 1/2 cup (120 ml) vegetable broth
Instructions
- Place the beef, red onion, cumin, salt, and pepper in a deep pan and cook over medium heat until browned.
- Once the meat is thoroughly cooked, incorporate the pepper jack cheese and vegan cheese, stirring regularly until completely melted.
- Mix in the fire-roasted tomatoes, green chiles, and drained black beans, and stir everything together. Lower the heat and allow it to simmer for about 5 minutes.
- Pour in 1/4 cup of vegetable broth to adjust the thickness. Add more broth gradually until you achieve the desired consistency.
- Take the pan off the heat and serve the dip with tortilla chips or fresh vegetables.
Notes
- For a spicier flavor, consider using pepper jack cheese with jalapeños instead of regular pepper jack.
- Add cooked quinoa or rice to make the dip more substantial.
- For a smoother consistency, blend the fire-roasted tomatoes and green chiles before adding them to the dip.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Calories: 248 calories
- Fat: 13 grams fat
- Protein: 20 grams protein
Keywords: ground venison skillet, cheesy venison dip, fire-roasted venison, creamy venison cheese dip, venison bean dip