Cowboy Queso Recipe

Introduction

Cowboy Queso is a hearty, flavorful dip that combines melted cheeses with seasoned ground beef, beans, and a touch of beer for extra depth. Perfect for game day or casual gatherings, this dish is sure to become a favorite for sharing with friends and family.

Ingredients

• 1/2 lb. ground beef
• Salt and pepper (to taste)
• Pinch of red pepper flakes (optional)
• 3/4 cup pale ale (such as Tuckerman Pale Ale)
• 1/2 cup shredded pepper jack cheese
• 16 oz Velveeta cheese (cubed)
• 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

1. Step 1: Cook and crumble the ground beef in a large, high-walled skillet over medium-high heat until fully browned. Drain any excess grease.
2. Step 2: Add the red pepper flakes, salt, and pepper to the beef. Pour in the pale ale and let it reduce for 4 to 5 minutes, allowing the flavors to concentrate.
3. Step 3: Reduce the heat to medium-low. Stir in the cubed Velveeta and shredded pepper jack cheese, letting them melt slowly while stirring occasionally to create a smooth sauce.
4. Step 4: Once the cheese has melted, mix in the black beans, red onions, and fresh cilantro until evenly combined.
5. Step 5: Stir in the partially drained Rotel tomatoes. Add some of the tomato juice if you prefer a thinner consistency. Continue heating for about 5 minutes until everything is warmed through.
6. Step 6: Serve hot with tortilla chips, crackers, or as a topping for tacos and burgers.

Tips & Variations

• For extra heat, add more crushed red pepper flakes or a dash of hot sauce.
• Swap the pale ale for your favorite lager or even non-alcoholic beer to suit your taste.
• Use different cheeses like sharp cheddar or Monterey Jack for a unique flavor twist.
• Add cooked jalapeños or green chilies for a spicier version.
• For a vegetarian version, omit the ground beef and increase the beans or add sautéed mushrooms.

Storage

Store leftover Cowboy Queso in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat or in the microwave, stirring occasionally to maintain a creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Cowboy Queso ahead of time?

Yes, this dip can be made a day in advance and reheated before serving. The flavors often meld nicely after resting overnight.

What can I serve with Cowboy Queso?

This queso pairs well with tortilla chips, pita bread, fresh veggies, or as a topping for nachos, tacos, and burgers.

Cowboy Queso Recipe

Print Recipe

★★★★★

4.4 from 71 reviews

This Cowboy Queso recipe features a hearty blend of ground beef, melted cheeses, black beans, and diced tomatoes, all simmered with beer and seasoned with spices. It makes a rich, creamy, and flavorful dip perfect for gatherings or game day snacks, combining a smoky and slightly spicy taste with a smooth cheesy texture.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Approximately 4 to 6 servings 1x
• Category: Dip
• Method: Stovetop
• Cuisine: American Southwestern

Ingredients

Scale 1x2x3x

Meat and Seasonings

• 1/2 lb. ground beef
• Salt and pepper (to taste)
• Pinch of red pepper flakes (optional)

Liquids

• 3/4 cup Pale Ale (such as Tuckerman Pale Ale)

Cheeses

• 1/2 cup Pepper Jack cheese, shredded
• 16 oz Velveeta cheese, cubed

Vegetables and Beans

• 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

1. Cook the Ground Beef: Heat a large, high-walled skillet over medium-high heat. Add the ground beef and cook it until browned, breaking it into crumbles as it cooks. Once fully cooked, drain off any excess grease to prevent the queso from becoming oily.
2. Season and Add Beer: Return the skillet to heat and add salt, pepper, and a pinch of red pepper flakes if using. Pour in 3/4 cup of Pale Ale. Allow the beer to simmer and reduce for about 4 to 5 minutes, concentrating its flavor and melding it with the beef.
3. Incorporate the Cheeses: Reduce the heat to medium-low. Add the shredded Pepper Jack and cubed Velveeta cheese to the skillet. Stir occasionally as the cheeses melt slowly into the beef and beer mixture, creating a smooth, creamy base.
4. Mix in Beans and Vegetables: Once the cheese has fully melted, fold in the drained black beans, finely diced red onion, and chopped fresh cilantro. These ingredients add texture and a fresh bite to the queso.
5. Add Tomatoes and Heat Through: Stir in the partially drained can of Rotel tomatoes. For a thinner queso, add some of the tomato juice as well. Let the mixture continue to warm on low heat for about 5 minutes, allowing all flavors to meld together.
6. Serve: Once heated through, remove from heat and serve the cowboy queso warm with chips, tortillas, or your favorite dippers.

Notes

• You can substitute the Pale Ale with another light beer for different flavor notes.
• Adjust the red pepper flakes based on desired spice level or omit for milder taste.
• Use fresh jalapeño or green chilies instead of Rotel tomatoes for varied heat.
• For a vegetarian version, omit ground beef and add sautéed mushrooms or additional beans.
• Serve immediately for best texture; queso tends to firm up as it cools.

Keywords: cowboy queso, queso dip, cheese dip, ground beef dip, southwestern dip, beer queso, game day dip, cheesy dip