Description
This Cowboy Queso recipe is a hearty and flavorful cheese dip loaded with ground beef, Velveeta, pepper jack cheese, and a splash of pale ale for a rich, creamy texture. Enhanced with Rotel tomatoes, black beans, red onion, and fresh cilantro, it makes a perfect appetizer or snack to serve warm with tortilla chips, crackers, or fresh vegetables.
Ingredients
Scale
Meat
- 1/2 lb. ground beef
- Salt and pepper, to taste
- Pinch of red pepper flakes (optional)
Liquids and Cheese
- 3/4 cup Pale Ale (Tuckerman Pale Ale recommended)
- 1/2 cup pepper jack cheese, shredded
- 16 oz Velveeta cheese, cubed
Produce and Canned Goods
- 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: In a large skillet over medium heat, add the ground beef, seasoning it with salt, pepper, and red pepper flakes if using. Cook the beef thoroughly until browned, breaking it up into small crumbles as it cooks for even browning.
- Add the pale ale: Pour in the 3/4 cup pale ale, stir to combine with the cooked beef, then let it simmer for a few minutes. This allows the beer to reduce slightly and infuse flavor into the meat mixture.
- Melt the cheeses and add tomatoes: Lower the heat, then add the Velveeta cubes, shredded pepper jack cheese, and partially drained Rotel tomatoes to the skillet. Stir consistently until the cheeses have melted fully and the dip is smooth and creamy.
- Mix in beans and fresh ingredients: Stir in the drained black beans, finely diced red onion, and chopped fresh cilantro evenly throughout the queso mixture.
- Heat through and combine flavors: Continue cooking on low heat, stirring occasionally, until all ingredients are heated through and well combined for a harmonious flavor and texture.
- Serve warm: Remove from heat and serve the cowboy queso hot with tortilla chips, crackers, or fresh vegetables as dippers for an irresistible appetizer.
Notes
- Using a pale ale adds a unique depth of flavor to the queso, but you can substitute with another beer or broth if preferred.
- Partially draining the Rotel tomatoes ensures the queso is creamy and not watery.
- For extra heat, increase the amount of red pepper flakes or add diced jalapeños.
- This queso is best served fresh but can be gently reheated on the stovetop or microwave.
- To make it vegetarian, omit the ground beef and consider adding sautéed mushrooms or textured vegetable protein.
