why make this recipe
Cowboy Queso is perfect for gatherings, parties, or simply when you want a comforting snack. Its creamy, cheesy texture and bold flavors make it a crowd-pleaser. Plus, it’s easy to prepare and can be customized to your liking. Whether you are a cheese lover or a fan of zesty spices, this dish has something for everyone.
how to make Cowboy Queso
Ingredients:
- 1/2 lb ground beef
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
- 3/4 cup pale ale (beer)
- 1/2 cup shredded pepper jack cheese
- 16 oz Velveeta cheese, cubed
- 1 (14.5 oz) can Rotel tomatoes, undrained
- 1 cup black beans, drained and rinsed
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1-2 jalapeños, finely diced (seeds removed)
- 1/4 tsp ground cumin
- 1/4 tsp chili powder
- 1-2 tbsp lime juice (to taste)
Directions:
- In a large skillet, cook the ground beef over medium heat until browned. Season it with salt and pepper and drain any excess fat.
- Add the red onion and jalapeños to the skillet and cook for 2-3 minutes until they are softened.
- Stir in the Rotel tomatoes and beer, letting it simmer for 4-5 minutes to reduce slightly.
- Lower the heat and add the Velveeta and pepper jack cheese. Stir constantly until the cheese is melted and smooth.
- Mix in the black beans (and corn if you’d like) and cook until heated through.
- Add ground cumin, chili powder, and adjust salt and pepper to taste.
- Remove from heat and stir in the lime juice and cilantro.
- Serve warm with tortilla chips. Optionally garnish with extra cilantro or lime.
how to serve Cowboy Queso
Cowboy Queso is best served warm. Use tortilla chips for dipping, and feel free to add extra toppings like more diced jalapeños, cheese, or fresh cilantro. It also goes well as a side dish for tacos, burritos, or grilled meats.
how to store Cowboy Queso
If you have leftovers, let the queso cool completely. Then, transfer it to an airtight container and refrigerate. It will stay good for about 3-4 days. When you’re ready to enjoy it again, simply reheat in the microwave or on the stovetop, adding a little milk or beer to help with the consistency.
tips to make Cowboy Queso
- For a spicier kick, keep some of the jalapeño seeds in when dicing them.
- Consider adding corn for extra texture and sweetness.
- Experiment with different types of cheese if Velveeta isn’t your favorite.
variation
You can make this Cowboy Queso vegetarian by omitting the ground beef and adding more beans or vegetables. Using different cheeses, like cheddar or mozzarella, can also change the flavor profile.
FAQs
Can I make Cowboy Queso ahead of time?
Yes, you can prepare it ahead of time. Just heat it up when you are ready to serve.
Can I freeze leftover Cowboy Queso?
Freezing is not recommended as the texture might change when thawed. It is best enjoyed fresh or stored in the fridge for a few days.
What can I serve with Cowboy Queso?
Cowboy Queso pairs well with tortilla chips, but you can also serve it with vegetables, crackers, or use it as a topping for nachos!
Cowboy Queso
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
A creamy and cheesy dip that combines ground beef, cheeses, and zesty spices, perfect for gatherings.
Ingredients
- 1/2 lb ground beef
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
- 3/4 cup pale ale (beer)
- 1/2 cup shredded pepper jack cheese
- 16 oz Velveeta cheese, cubed
- 1 (14.5 oz) can Rotel tomatoes, undrained
- 1 cup black beans, drained and rinsed
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1-2 jalapeños, finely diced (seeds removed)
- 1/4 tsp ground cumin
- 1/4 tsp chili powder
- 1-2 tbsp lime juice (to taste)
Instructions
- In a large skillet, cook the ground beef over medium heat until browned. Season with salt and pepper and drain any excess fat.
- Add the red onion and jalapeños to the skillet and cook for 2-3 minutes until softened.
- Stir in the Rotel tomatoes and beer, simmering for 4-5 minutes to reduce slightly.
- Lower the heat and add the Velveeta and pepper jack cheese, stirring constantly until melted and smooth.
- Mix in the black beans and cook until heated through.
- Add ground cumin, chili powder, and adjust seasoning to taste.
- Remove from heat and stir in the lime juice and cilantro.
- Serve warm with tortilla chips.
Notes
For a spicier kick, keep some of the jalapeño seeds. Experiment with different types of cheese if Velveeta isn’t your favorite.