Cowboy Cheese
A quick, cheesy skillet blend of ground beef, zesty tomatoes, creamy refried beans, and melty cheeses, perfect for dips or nachos.
Ingredients
Main Ingredients
- 1 lb ground beef Use 80/20 for good flavor; leaner meat for less grease.
- 1 can (10 oz) diced tomatoes with green chiles Rotel-style
- 1 can (16 oz) refried beans Smooth texture; fat-free if preferred.
- 1 cup shredded cheddar cheese Sharp gives more flavor.
- 1 cup shredded Monterey Jack cheese Melts smoothly.
- 1/2 cup diced onion
- 1/2 cup diced bell pepper Any color.
- 1 tsp garlic powder
- 1 tsp ground cumin
- to taste Salt and pepper
- to serve Tortilla chips
Instructions
Preparation
- Heat a large skillet over medium. Add the ground beef and break it up with a spatula. Cook until no pink remains, about 6–8 minutes.
- Drain excess fat carefully into a heatproof container; return the skillet to medium heat.
- Add the diced onion and bell pepper to the beef. Cook, stirring, until softened and translucent, about 4–5 minutes.
- Stir in the diced tomatoes with green chilies (do not drain) and the refried beans. Mix until the beans are distributed and the mixture becomes cohesive.
- Add garlic powder, cumin, and a pinch of salt and pepper. Taste and adjust seasoning. Reduce heat to low.
- Gradually stir in the shredded cheddar and Monterey Jack, a handful at a time, until fully melted and the dip is smooth and glossy. Keep the skillet on low to avoid the cheese separating.
- Serve warm straight from the skillet with tortilla chips.
Notes
For best texture, shred your own cheese. Store leftovers in an airtight container in the fridge and consume within 3-4 days. Can freeze beef-and-bean base for up to 2 months.