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.