Description
This rich and savory Cowboy Queso is the ultimate cheesy dip, perfect for parties or a fun snack. With ground beef, pepper jack cheese, Velveeta, and flavorful Rotel tomatoes, this queso is bursting with flavor. The addition of black beans, red onion, and fresh cilantro takes it to the next level!
Ingredients
Scale
- 1/2 lb. ground beef
- Salt and pepper (to taste)
- Pinch of red pepper flakes (optional)
- 3/4 cup Pale Ale (Tuckerman Pale Ale recommended)
- 1/2 cup pepper jack cheese, shredded
- 16 oz Velveeta cheese, cubed
- 1 14.5 oz can Rotel Tomatoes (partially drained)
- 1 cup black beans, drained and rinsed
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
Instructions
- In a large skillet over medium heat, cook the ground beef, seasoning with salt, pepper, and red pepper flakes (if using). Cook until browned and fully cooked through, breaking it up into crumbles as it cooks.
- Once the beef is cooked, pour in the pale ale and stir to combine. Let it simmer for a couple of minutes to allow the beer to reduce slightly.
- Lower the heat and add in the Velveeta cheese, pepper jack cheese, and Rotel tomatoes. Stir until the cheeses melt completely and the mixture becomes smooth.
- Stir in the black beans, red onion, and fresh cilantro.
- Continue to cook, stirring occasionally, until everything is well combined and heated through.
- Serve hot with tortilla chips, crackers, or fresh veggies.
Notes
- If you prefer a spicier dip, add extra red pepper flakes or jalapeños.
- For a smoother texture, you can blend the dip slightly once everything is melted.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Stovetop
- Cuisine: American