Description
This cowboy queso is cheesy, meaty, and perfect for parties, game nights, or just because. Loaded with beef or beef sausage, beans, tomatoes, and melty cheese, it’s the kind of dip people can’t stop eating.
Ingredients
- ½ lb ground beef or beef sausage
- Salt and pepper (to taste)
- Pinch red pepper flakes (optional)
- ¾ cup pale ale beer (or chicken broth)
- ½ 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
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, chopped
Instructions
1. In a large skillet over medium-high heat, cook and crumble the ground beef or beef sausage until browned. Drain grease.
2. Season with salt, pepper, and red pepper flakes (if using). Pour in beer and let it reduce for 4–5 minutes.
3. Lower heat to medium-low. Add Velveeta and Pepper Jack cheese. Stir until melted and smooth.
4. Stir in black beans, red onion, and Rotel tomatoes. For a thinner consistency, add some tomato juice or milk.
5. Let everything heat through for 5 minutes, then top with fresh cilantro.
6. Serve warm with sturdy tortilla chips or as desired.
Notes
- For extra heat, add jalapeños, chili powder, or use spicy sausage.
- For a gluten-free version, use gluten-free beer or swap with broth.
- Best enjoyed fresh. Store leftovers in fridge up to 3 days and reheat gently on stove.
- Not recommended for freezing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 55mg
Keywords: cowboy queso, queso dip, party dip, beef queso