I always enjoy cooking in my cast iron skillet, so it’s extra fun making this Skillet Venison Queso Dip. This hot dip is a great choice for a game day gathering with family or friends. Serve right from the skillet with warmed corn chips as an appetizer before the big game or during halftime.
Skillet Venison Queso Dip is Perfect for Game Day Fun
I’m always looking for ways to use ground venison, and this recipe is a perfect choice for game day or Super Bowl snacks. Plus, it can be made in 30 minutes, allowing you plenty of time to prepare other munchies, or to watch the game.
If you desire more heat, simply add extra chili powder or replace the diced green chiles with jalapenos. Another quick fix is to add a garnish of jalapeno slices to the top of the dip, for heat aplenty!
See more Game Day Snacks. Browse Venison or Cast Iron Recipes Here.
This Queso Dip reminds me of a simple cheese dip we used to make using canned chili (without beans), Velveeta, and salsa. It’s also quite similar to my Queso Dip with Chorizo recipe, though, this one could technically be used as a meal–which I sometimes do for a light lunch.
Of course, if you don’t have a freezer full of venison, you may substitute a lean ground beef in its place.
Also, please be aware that this recipe will make enough for 12 or more people. You may easily halve the recipe, or freeze the extra for another time. Whatever you decide, I hope you will enjoy this Skillet Venison Queso Dip as much as we do!
Ingredients for Skillet Venison Queso Dip
(As a Walmart Affiliate, I earn from qualified purchases at the links below. See the full recipe at the bottom of this post.)
Instructions For Making This Recipe
Gather the ingredients so you have everything close at hand on the counter or table. For this recipe you’ll need a 12″ cast iron skillet.
Using a handheld grater, coarsely shred the pepper jack cheese, and slice the processed cheese into cubes with a knife and cutting board.
Rinse and drain the black beans using a colander. Set aside until ready to use.
Prepare the Meat Mixture
Cook the ground venison in a large cast iron skillet over medium heat until browned. Mix in Pork Chorizo with a fork and cook for 6-8 minutes until browned. It will be red in color and slightly crispy.
I have sometimes used Beef Chorizo for this recipe, making use of the ingredients on hand. However, Pork Chorizo is my favorite.
Stir in dried minced onion, minced garlic, chili powder, cumin, kosher salt, and freshly ground black pepper. Cook for an additional 2-3 minutes. Reduce heat to simmer.
Make the Queso Dip
Once the meat is fully cooked, add in the petite diced tomatoes, drained black beans, and diced green chiles. Stir together and cook on medium heat for 3-5 minutes.
Next, add the shredded pepper jack cheese and cubed processed cheese. Stir to combine, then cover and reduce heat to simmer. Allow to cook until the cheese has melted, approximately 7-10 minutes, stirring occasionally.
While the cheese is melting, go ahead and heat your favorite corn chips in a 350°F oven so they will be nice and hot when the queso is ready to serve.
When the cheese has mostly melted, add the lager beer or stout to the dip. Stir until it is fully incorporated to your desired consistency.
I like the queso to be on the thinner side and add up to a cup of beer to the dip, but if you’d prefer it to be thicker, don’t add as much. You may also substitute chicken broth for the beer, if desired.
If desired, garnish the dip with pickled jalapeno slices. Serve Skillet Venison Queso Dip while hot with your favorite corn tortillas warm from the oven.
Another option for keeping the dip warm for a longer period of time is to transfer it to a Slow Cooker set on a “warm”.
This recipe makes a lot, enough for 10-12 people.
Refrigerate leftovers in a tightly covered container for up to 5 days, or freeze for up to 3 months. To reheat, simply thaw in the refrigerator or defrost in the microwave. Transfer to a serving bowl and cook in microwave until heated through.
Browse Similar Categories
Skillet Venison Queso Dip
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 1 pound ground venison (or lean ground beef)
- 8 oz pork chorizo
- 2 tablespoons dried minced onion
- 1 tablespoon minced garlic
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Cheese Sauce
- 16 oz processed cheese (like Velveeta)
- 1 cup pepper jack cheese
- 14.5 oz petite diced tomatoes
- 4 oz diced green chiles or jalapenos
- 15 oz black beans (washed and drained)
- 1 cup dark lager or stout beer (as desired)
- 1/3 cup sliced jalapenos (for garnish)
- 17 oz corn tortilla chips (to serve with)
Instructions
- Gather the ingredients so you have everything close at hand on the counter or table. For this recipe you’ll need a 12″ cast iron skillet.
- Prepare the cheese by coarsely shredding 1 cup pepper jack cheese, and slicing 16 oz processed cheese into cubes.
- Rinse and drain 15 oz black beans using a colander. Set aside until ready to use.
Prepare the Meat Mixture
- Cook 1 pound ground venison in a large cast iron skillet over medium heat until browned. Add in 8 oz pork chorizo and cook for 6-8 minutes until browned. It will be red in color and slightly crispy.
- Stir in 2 tablespoons dried minced onion, 1 tablespoon minced garlic, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon kosher salt , and 1/2 teaspoon freshly ground black pepper. Cook for an additional 2-3 minutes. Reduce heat to simmer.
Make the Queso Dip
- Once the meat is fully cooked, add in the 14.5 oz petite diced tomatoes, drained black beans, and 4 oz diced green chiles or jalapenos. Stir together and cook on medium heat for 3-5 minutes.
- Next, add the shredded pepper jack cheese and cubed processed cheese. Stir to combine, then cover and reduce heat to simmer. Allow to cook until the cheese has melted, approximately 7-10 minutes, stirring occasionally.
- While the cheese is melting, go ahead and heat your favorite 17 oz corn tortilla chips in a 350°F oven so they will be nice and hot when the queso is ready to serve.
- When the cheese has mostly melted, add 1 cup dark lager or stout beer to the dip. Stir until it is fully incorporated to your desired consistency.
- If desired, garnish the dip with 1/3 cup sliced jalapenos. Serve Skillet Venison Queso Dip while hot with your favorite corn tortillas warm from the oven.
- This recipe makes a lot, enough for 10-12 people.
I hope you will enjoy this recipe as much as my family does!