Cowboy Queso Dip

Velveeta Queso is a crowd-pleasing Tex-Mex appetizer that’s creamy, savory, and packed with bold flavors. Featuring smooth Velveeta cheese, Rotel tomatoes, seasoned ground beef, and black beans, it makes for an indulgent dip perfect for game day or any party. The addition of pepper jack cheese and a splash of pale ale enhances its richness, while fresh cilantro brings a burst of freshness to this irresistible queso.

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This easy-to-make recipe requires minimal effort but delivers maximum flavor, making it a must-have for any gathering. Pair it with your favorite tortilla chips and watch it disappear in minutes.

Key Ingredients for Velveeta Queso

• Velveeta cheese (16 oz.) – The creamy, meltable base that makes the queso ultra-smooth.
• Ground beef (½ lb.) – Adds heartiness and a rich, savory depth to the dip.
• Pepper jack cheese (½ cup, shredded) – A touch of spice and additional creaminess.
• Rotel tomatoes (1 can, partially drained) – Provides tangy, zesty flavors and some liquid for a smoother texture.
• Pale ale (¾ cup) – Adds a subtle malty flavor, balancing the richness of the cheese.
• Black beans (1 cup, drained and rinsed) – Boosts the texture and nutritional value with fiber and protein.
• Fresh cilantro (¼ cup, chopped) – Brightens the dish with a pop of fresh, herbal flavor.
• Red onion (¼ cup, diced) – For a hint of sweetness and crunch.
• Salt and pepper (to taste) – Essential for seasoning the ground beef and balancing flavors.
• Red pepper flakes (optional pinch) – Gives the queso a little heat for those who like it spicy.

Simple Steps to Make Velveeta Queso

1. Brown the beef: Cook the ground beef in a skillet until browned, breaking it apart as it cooks. Drain any excess grease.
2. Season and simmer: Add salt, pepper, and red pepper flakes (if using) to the beef. Pour in the pale ale and simmer for 4-5 minutes until reduced.
3. Melt the cheese: Lower the heat and add Velveeta cubes and shredded pepper jack cheese. Stir occasionally until melted and creamy.
4. Combine the mix-ins: Stir in the black beans, diced red onion, and cilantro until well mixed.
5. Add tomatoes: Finally, add the Rotel tomatoes with some juice for a thinner consistency, and warm the mixture through for 5 more minutes.
6. Serve hot: Transfer to a serving dish and enjoy immediately with chips.

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Tips for the Best Velveeta Queso

For an extra creamy texture, ensure the Velveeta melts slowly over low heat to prevent it from becoming grainy. You can also adjust the thickness by adding more Rotel juice or reducing the liquid if a thicker dip is preferred. If you’re looking for a spicier kick, don’t hesitate to add more red pepper flakes or use hot Rotel tomatoes.

Variations can include substituting ground beef with spicy chorizo or using fire-roasted tomatoes for an added smoky flavor. A sprinkle of chopped jalapeños or green chilies can also turn up the heat!

Storing and Reheating Leftover Queso

Leftover Velveeta Queso can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat or microwave in short intervals, stirring occasionally until hot. If it becomes too thick, add a splash of milk or beer to bring back its smooth consistency.

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.