Cowboy Queso Recipe
Last weekend, I decided to take my party appetizer game up a notch and whipped up a batch of Cowboy Queso. Boy, was it a hit! This is not your average queso dip; it’s loaded with ground beef, black beans, and a touch of beer that takes the flavor to a whole new level.
Ingredients
- Ground beef
- Velveeta cheese
- Shredded Pepper Jack cheese
- Pale ale or any beer of choice
- Rotel tomatoes
- Black beans
- Red onion
- Fresh cilantro
Instructions
- Start by cooking your ground beef in a large skillet over medium-high heat, crumbling it into small pieces. Season with salt, pepper, and a pinch of red pepper flakes for an extra kick. Drain any excess grease once cooked through.
- Pour in your beer (or broth if you’re substituting), and bring it to a light simmer. Allow it to bubble gently for 4-5 minutes to reduce slightly and infuse the meat with its rich flavor.
- Reduce the heat to medium-low and add your cubes of Velveeta cheese and shredded Pepper Jack. Stir occasionally, letting the cheeses melt into a smooth, gooey mixture.
- Once your cheese is fully melted, gently fold in the Rotel tomatoes, black beans, diced red onions, and cilantro. Stir well to combine all those amazing flavors.
- Pour the queso into a serving dish or small slow cooker to keep it warm. Top with extra cilantro for garnish and serve with tortilla chips or fresh veggies.
Notes
- Use Fresh Ingredients: Freshly shredded cheese melts better than pre-shredded. The cilantro and onions also pop more when freshly chopped.
- Don’t Skip the Beer (if you can): It adds a slight tang and depth that’s hard to replicate with other liquids.
- Keep It Warm: If serving for a party, consider using a small slow cooker to keep the dip warm and gooey throughout.
- Adjust Consistency: If the queso feels too thick, add a splash of extra beer or broth to thin it out.