Description
This Cowboy Queso Recipe is a deliciously creamy and hearty cheese dip featuring savory ground beef, flavorful beer, melted cheeses, and a medley of fresh ingredients. Perfect as a crowd-pleasing appetizer or party snack, this warm dip combines the rich taste of pepper jack and Velveeta cheeses with zesty Rotel tomatoes, black beans, and fresh cilantro for a bold Tex-Mex flair.
Ingredients
Scale
Meat and Seasonings
- 1/2 lb. ground beef
- Salt and pepper, to taste
- Pinch of red pepper flakes (optional)
Cheese and Dairy
- 1/2 cup pepper jack cheese, shredded
- 16 oz Velveeta cheese, cubed
Liquids and Vegetables
- 3/4 cup Pale Ale (Tuckerman Pale Ale recommended)
- 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: Heat a large skillet over medium heat and add the ground beef. Season with salt, pepper, and red pepper flakes if desired. Cook the beef thoroughly, breaking it into crumbles as it browns.
- Add and reduce the pale ale: Pour in the pale ale and stir to combine with the cooked beef. Let it simmer for a few minutes, allowing the beer to reduce slightly and enhance the flavors.
- Melt the cheeses: Lower the heat and add the cubed Velveeta, shredded pepper jack cheese, and partially drained Rotel tomatoes to the skillet. Stir continuously until all the cheeses melt completely and the mixture becomes smooth.
- Incorporate beans and fresh ingredients: Stir in the black beans, finely diced red onion, and chopped cilantro until evenly distributed throughout the queso mixture.
- Heat through: Continue cooking the dip on low heat, stirring occasionally, until everything is well combined and heated through thoroughly.
- Serve: Remove from heat and serve the cowboy queso hot with tortilla chips, crackers, or fresh vegetables for dipping.
Notes
- For extra heat, add more red pepper flakes or use a spicy Rotel variety.
- Partially draining the Rotel tomatoes helps prevent the dip from becoming too watery.
- Use a beer with balanced malt and hops flavors to avoid overpowering the queso.
- Leftovers can be stored in an airtight container and reheated gently over low heat.
- This dip pairs well with fresh veggies like carrot sticks, celery, or sliced bell peppers for a lighter option.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Tex-Mex
