1½ pound ground beef

32 ounce box Velveeta cheese, cubed

1½ cups Colby Jack cheese, shredded or cubed

1½ cups Pico de Gallo

3–4 tbsp jalapeños, sliced (about 2 jalapeños)

1½ tbsp taco seasoning

¾ tsp liquid smoke

Optional garnishes: Minced cilantro, additional jalapeños

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Cook the ground beef: In a large skillet, brown the ground beef over medium heat. Break the meat into small pieces as it cooks. Once cooked, drain any excess fat and return the beef to the skillet.
Add seasonings: Sprinkle taco seasoning over the cooked beef, mixing in. Add a little water to help coat the meat evenly with the seasoning.
Melt the cheeses: In a large saucepan or pot, melt the Velveeta and Colby Jack cheeses over low heat, stirring often to prevent burning.
Combine the ingredients: Once the cheese is fully melted, add the cooked ground beef to the cheese mixture. Stir in Pico de Gallo, jalapeños, and liquid smoke. Stir until well combined and the dip is hot.
Serve: Pour the queso dip into a serving dish and garnish with minced cilantro and additional jalapeños. Serve hot with tortilla chips, crackers, or your favorite dipping snacks.

For a spicier dip, add more jalapeños or a dash of hot sauce.

For a vegetarian option, use black beans or grilled vegetables instead of ground beef.

Try using a blend of cheeses such as cheddar or pepper jack for a different flavor.