Description
This Cowboy Queso recipe is a rich and flavorful cheese dip loaded with savory ground beef, melted Velveeta and pepper jack cheeses, zesty Rotel tomatoes, black beans, and a hint of beer for depth. Perfect for game days or gatherings, it’s easy to prepare and sure to be a crowd-pleaser served warm with tortilla chips, crackers, or fresh vegetables.
Ingredients
Scale
Beef Mixture
- 1/2 lb. ground beef
- Salt and pepper, to taste
- Pinch of red pepper flakes (optional)
Cheese and Liquids
- 3/4 cup Pale Ale (Tuckerman Pale Ale recommended)
- 1/2 cup pepper jack cheese, shredded
- 16 oz Velveeta cheese, cubed
Vegetables & Beans
- 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
- Cook the Ground Beef: In a large skillet over medium heat, cook the ground beef, seasoning with salt, pepper, and red pepper flakes if using. Break the beef up into crumbles as it cooks and continue until fully browned and cooked through.
- Add Pale Ale and Simmer: Once the beef is cooked, pour in the pale ale and stir to combine. Let the mixture simmer for a couple of minutes to allow the beer to reduce slightly and infuse flavor into the beef.
- Incorporate Cheeses and Tomatoes: Lower the heat and add the cubed Velveeta cheese, shredded pepper jack cheese, and partially drained Rotel tomatoes. Stir continuously until the cheeses melt completely, creating a smooth and creamy mixture.
- Mix in Beans, Onion, and Cilantro: Stir in the black beans, finely diced red onion, and chopped fresh cilantro, ensuring an even distribution throughout the queso.
- Heat Through: Continue to cook on low heat, stirring occasionally, until everything is well combined and heated thoroughly.
- Serve: Serve the cowboy queso hot alongside tortilla chips, crackers, or fresh vegetables for dipping.
Notes
- Partial draining of Rotel tomatoes helps prevent the queso from becoming too watery.
- Adjust the red pepper flakes to your desired level of spiciness.
- Using a good quality pale ale adds depth, but you can substitute with a beer of your choice.
- Keep the heat low when melting the cheese to prevent it from separating.
- For thicker queso, use less beer or allow longer simmering time to reduce the liquid further.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
