Cowboy Queso Recipe
This indulgent Velveeta Queso, also known as Cowboy Queso, features a rich and creamy combination of Velveeta cheese, zesty Rotel tomatoes, hearty black beans, and seasoned ground beef. Enhanced with a splash of pale ale, a hint of pepper jack cheese, and fresh cilantro, this irresistible dip is perfect for any occasion.
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Ingredients
- 1/2 cup Pepper Jack cheese shredded
- 1/2 lb. ground beef
- 1/4 cup fresh cilantro chopped
- 1 14.5 oz. can Rotel tomatoes partially drained
- 3/4 cup Pale Ale such as Tuckerman Pale Ale
- 16 oz Velveeta cheese cubed
- 1/4 cup red onion finely diced
- Salt and pepper to taste
- Pinch of red pepper flakes optional
- 1 cup black beans drained and rinsed
Instructions
- In a large, deep skillet, cook the ground beef over medium-high heat, breaking it apart as it cooks. Once fully browned, drain off any excess grease.
- Season the beef with salt, pepper, and a pinch of red pepper flakes (if using). Pour in the pale ale and allow it to simmer for 4-5 minutes, letting the liquid reduce.
- Lower the heat to medium-low, then add the cubed Velveeta and shredded pepper jack cheese. Stir occasionally as the cheese melts into a smooth, creamy mixture.
- Incorporate the black beans, diced red onions, and chopped cilantro into the melted cheese.
- Stir in the Rotel tomatoes, including a bit of the juice if a thinner consistency is preferred. Let the mixture warm through for an additional 5 minutes.
- Serve hot, and enjoy with your favorite chips or toppings!
Crock Pot Instructions
- Begin by browning the ground beef in a skillet, then drain the grease.
- Transfer the browned beef to a Crock Pot and add the remaining ingredients.
- Cook on high for 2 hours or on low for 4-5 hours, stirring occasionally. For a more convenient process, use a Crock Pot that allows you to sear the meat directly in the pot.