Description
A hearty, beer-infused queso dip loaded with seasoned ground beef, black beans, jalapeños, and melted cheese. Perfect for parties, game day, or any time you need a crowd-pleasing appetizer.
Ingredients
For the Cowboy Queso:
- 1 pound ground beef
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
- ¾ cup beer (I love using an IPA for extra flavor!)
- ½ cup Pepper Jack cheese, shredded
- 16 ounces Velveeta cheese, cubed
- 1 cup black beans, drained and rinsed
- ¼ cup red onion, finely diced (about half of a small onion)
- 1 small jalapeño, seeded and finely diced
- 1 can (10 ounces) diced tomatoes with green chilis, drained
For Garnish and Serving:
- Fresh tomatoes, diced
- Fresh cilantro, chopped
- Lime wedges
- Tortilla chips
Instructions
Throw that ground beef in your biggest skillet and crank the heat to medium-high. Break it apart with whatever you’ve got – wooden spoon, spatula, I’ve even used a potato masher when I was feeling lazy. Takes about 5-7 minutes until there’s no pink left. Drain the grease or you’ll have an oil slick floating on top of your queso.
Hit it with salt, pepper, and those red pepper flakes. I always taste the meat at this point because my kids will pick it out if it’s bland. Don’t be shy with the seasoning – this is what makes your queso taste homemade instead of cafeteria food.
Here’s where it gets fun – pour in three-quarters of that beer and save the rest for yourself. The sizzling sound means you’re doing it right. Let it bubble away for 4-5 minutes while you prep your cheese. My husband always asks why I’m “wasting” beer in cooking until he tastes the final product.
Turn that heat down to medium-low or you’ll end up with rubber cheese chunks. Add your pepper jack and Velveeta cubes. This part tests your patience, but don’t rush it. I usually clean up my cutting board while stirring occasionally. Takes maybe 5 minutes to get silky smooth.
Now dump in your black beans, red onion, jalapeño, and those drained tomatoes. I learned to drain those tomatoes after my first attempt turned into queso soup. Stir it all together and try not to eat half of it with your stirring spoon like I always do.
Keep it going for another 5 minutes, stirring every minute or so. This is when everything marries together and starts smelling like heaven. If you have nosy neighbors, close your windows or they’ll be knocking on your door asking what you’re cooking.
Scoop it into your serving bowl and top with fresh tomatoes, cilantro, and squeeze that lime over everything. Serve it hot with sturdy chips – the flimsy ones will snap under the weight. I promise you there will be no leftovers.
Notes
- Cheese Cubing Hack: Cut your Velveeta straight from the fridge – it’s way easier when it’s cold and hard
- Smoky Twist: I accidentally used smoked paprika instead of black pepper once and it was incredible, so now I do it on purpose
- Grease Prevention: Paper towels are your friend if your ground beef is swimming in fat – nobody wants greasy queso floating around
- Consistency Fix: When your queso gets thick and gloppy, splash in more beer or milk until it loosens up again
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Tex-Mex