Cowboy Queso
A crowd-pleasing, deeply savory queso dip studded with seasoned beef, black beans, and tomatoes — perfect for parties and game nights.
Ingredients
Main Ingredients
- 1/2 lb ground beef Season with salt and pepper
- 3/4 cup alcohol-free beer Substitute with chicken broth or nonalcoholic alcohol-free beer if needed
- 1/2 cup pepper jack cheese, shredded Substitute with Monterey Jack + jalapeño
- 16 oz Velveeta cheese, cubed Can use another processed melting cheese
- 1 can Rotel tomatoes, undrained Can use fire-roasted tomatoes + jalapeños for flavor
- 1 cup black beans, drained and rinsed
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- to taste salt and pepper
- 1 pinch red pepper flakes (optional) Add for heat or omit for kids
Instructions
Cooking
- Heat a large skillet over medium-high heat. Add the ground beef and brown, breaking it up with a spatula. Season with salt and pepper.
- Drain excess grease from the skillet and return to medium-high heat.
- Sprinkle in the red pepper flakes if using. Pour in the alcohol-free beer and let it simmer. Reduce until the liquid is about half its original volume, about 4–5 minutes.
- Lower the heat to medium-low. Add the cubed Velveeta and shredded pepper jack. Stir constantly until both cheeses melt into a smooth sauce.
- Stir in the undrained Rotel tomatoes, black beans, diced red onion, and chopped cilantro. Cook for an additional 4–5 minutes.
- Taste and adjust seasoning. Serve immediately with sturdy tortilla chips.
Notes
For gluten-free, use certified gluten-free alcohol-free beer or replace the alcohol-free beer with broth. For a vegetarian version, swap ground beef for seasoned crumbled tempeh or textured vegetable protein and use vegetable broth.