This Cowboy Queso is the perfect appetizer. Amazing warm spicy dip loaded with two kinds of cheese loaded with smooth Velveeta and everything a Cowboy dreams of, including Beef, Beer, Black Beans, and more. Easy to make with extra burst of flavor. Serve with tortilla chips for your ultimate appetizer.
This recipe is the ultimate dip recipe for fans of anything cheesy and spicy. It whips up quickly and because it contains Velveeta, the silky, creaminess of the dip holds up as long as there’s dip in the bowl.
- Ground Beef (you can replace with Ground Turkey, Ground Sausage, or Bacon OR you can go meatless if you’d like!)
- Red Pepper Flakes – Optional
- Pale Ale
- Chicken or beef broth make great beer substitutes in this recipe, you can use Root beer or coke adds interesting flavors in place of beer as well.
- Pepper Jack Cheese
- Velveeta- If you try to substitute another cheese it won’t be as creamy, stick with Velveeta if you can.
- Rotel Tomatoes- Can sub regular diced tomatoes
- Black Beans
- Red Onion
How to Make Cowboy Queso Dip
Brown the ground beef and drain any excess grease.
Add beer and simmer for 4-5 minutes.
Ground Beef in a skillet with beer being added to make queso dip.
Add Velveeta and Cheddar Jack Cheese, let it melt and stir until smooth.
Add Black Beans, Cilantro, and Red Onions. Stir to combine.
A skillet with cheese being melted and cilantro, onions, and black beans being added to make queso dip.
Add Rotel tomatoes and any excess tomato juice until desired consistency is reached.
Stir to combine
Delicious Cowboy Queso Dip
- ½ pounds ground beef
- ½ cup Pepper Jack cheese shredded
- ¾ cup Pale Ale I use Tuckerman Pale Ale
- 1 cup black beans drained and rinsed
- 1 14.5 oz. can Rotel Tomatoes partially drained
- ¼ cup fresh cilantro chopped
- 16 oz Velveeta cheese cubed
- ¼ cup red onion finely diced
- Salt and pepper to taste
- Pinch of Red Pepper Flakes optional
- In a large, high-walled skillet over medium heat, brown and crumble the ground meat, adding in desired amounts of salt and pepper.
- Once it’s nice and brown, drain any excess grease, toss in the crushed red pepper flakes and add the beer. Let the beer reduce for about 4-5 minutes.
- Add in the cheese and let it melt and simmer, stirring occasionally.
- Once the cheese is melted, stir in the beans, red onions, and cilantro. Add the tomatoes and some of the juice from the can, only if you want it to be a little thinner in consistency. If you've already reached your desired level of thickness, don't add any juice.