If you love cheesy dips, you’re in for a treat with this Cowboy Queso. It’s a warm, creamy blend of cheese, meat, and spicy bits that make every gathering feel special.
This recipe addresses melting issues, flavor dullness, and slow preparation in cheesy dips, offering a simple, hearty, and spicy option ready in under 30 minutes.
I remember a busy weeknight when unexpected guests stopped by, and this dip saved the day. With its rich flavors, finding a way to whip it up without relying on Velveeta or beer took a bit of experimenting, and I finally got it right!
This recipe gives you all the comforting tastes without the usual fuss. In just 25 minutes, you can serve a delicious dip that’ll be a hit. If you need something tasty to pair with tortilla chips, check out my Chicken Tenders, they’re a great addition!
Table of contents
Dietary Considerations
- This recipe is not gluten-free because it contains chorizo, which often includes gluten as a filler ingredient.
- The recipe contains Velveeta, cheddar, and cream cheese, so it is unsuitable for dairy-free diets.
- This recipe is not vegan due to ground beef, chorizo, and multiple cheese ingredients.
- This recipe is low-carb and keto friendly given the meat and cheese ingredients with minimal carbohydrates.
- The recipe is nut-free as none of the ingredients contain or include nuts.
Why You Will Love This Recipe
- Comforting Creaminess This dish features a blend of velvety Velveeta and zesty Pepper Jack cheese that melts smoothly, creating a rich dip that satisfies any cheese lover.
- Spicy Kick With added jalapeño and red pepper flakes, this dip provides a cozy warmth without overwhelming your palate, making it an engaging experience for all heat levels.
- Heartiness in Every Bite The combination of ground beef and black beans not only adds protein but also a fulfilling texture that rounds out the dip, making it feel like a complete snack.
- Quick and Easy Prep Ready in just 25 minutes, this dip is a simple choice when you need to whip up something tasty for friends or family without spending all day in the kitchen.
How To Make Cowboy Queso
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Sautéing and Simmering
- Cuisine: American
- Diet: Halal
Description
A straightforward, hearty dip combining ground beef, creamy cheeses, and a blend of spices and fresh ingredients.
Ingredients
Scale
- 1 pound (454 g) ground beef, preferably grass-fed
- 16 ounces (454 g) Velveeta cheese, cubed
- ½ cup (56 g) shredded Pepper Jack cheese
- 1 cup (170 g) black beans, drained and rinsed
- ¼ cup (40 g) red onion, finely diced
- 1 small jalapeño pepper, finely chopped
- 1 can (10 ounces / 284 g) diced tomatoes with green chilies
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
- ¾ cup (180 ml) beer
- Fresh tomatoes, diced (amount as desired)
- Fresh cilantro, chopped (amount as desired)
- Lime wedges (amount as desired)
- Tortilla chips, for dipping
Instructions
- Step 1: Place the ground beef in a large skillet over medium-high heat. Cook until browned and crumbly, about 5-7 minutes. Drain any excess fat to prevent greasiness in the dip.
- Step 2: Add ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ⅛ teaspoon red pepper flakes to the beef. Stir well to evenly distribute the seasonings, building layers of flavor.
- Step 3: Slowly pour in ¾ cup beer while stirring. Reduce heat to medium-low, allowing the beer to blend with the beef. This step deepens the flavor and creates slight creaminess in the base.
- Step 4: Gradually add the 16 ounces cubed Velveeta and ½ cup shredded Pepper Jack cheese to the skillet. Stir constantly, about 3-5 minutes, until the cheese is fully melted and the mixture is smooth without lumps.
- Step 5: Stir in 1 cup black beans, ¼ cup diced red onion, 1 finely chopped jalapeño pepper, and one 10-ounce can of diced tomatoes with green chilies. Mix thoroughly to combine.
- Step 6: Continue cooking the dip over medium-low heat, stirring every few minutes for about 5-7 minutes until the dip thickens enough to cling to tortilla chips but is not overly heavy. Adjust thickness by adding up to ¼ cup beer if it becomes too thick.
- Step 7: Remove from heat and top with freshly diced tomatoes, chopped cilantro, and a squeeze of lime juice. These fresh garnishes add brightness and contrast to the rich dip.
Notes
- Store in an airtight container at room temperature for up to 2 days. Stir well before serving again.
- Use an airtight container and refrigerate for up to 5 days. Warm gently on low heat before serving.
- Freeze in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator and reheat slowly on low heat.
- Stir continuously for about 3 minutes after adding cheese if it is not melting smoothly to achieve creamy consistency.
- If the dip is too thick, add up to ¼ cup more beer while stirring 5 minutes before removing from heat to loosen texture.
- Add salt gradually in ¼ teaspoon increments during cooking for balanced seasoning, tasting after each addition.
- For more heat, finely chop half of a jalapeño and stir it in 5 minutes before serving to meld flavors.
- If cheese curdles, immediately reduce heat to low and stir gently for 2 minutes until smooth.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
Ingredient Notes
- Ground beef: Choose grass-fed for a richer flavor. It gives the queso a hearty base, key for that satisfying taste.
- Chorizo: Look for fresh, spicy varieties from reputable brands. It adds a smoky kick that really enhances the overall flavor.
- Green chilies: Canned or fresh work, but go for mild if you don’t want too much heat. They contribute a nice depth of flavor and texture.
- Velveeta cheese: This processed cheese creates that creamy, melty texture. It’s vital for achieving the classic queso consistency.
- Sharp cheddar cheese: Opt for block cheddar to grate yourself, it melts better. It brings in a robust flavor that balances the richness of Velveeta.
- Cream cheese: Use full-fat for a luscious texture. It helps smooth out the dip and makes it extra creamy.
- Onion: Diced yellow onion adds sweetness and depth. Sauté it before adding for the best flavor.
- Garlic: Fresh garlic clove, minced. It boosts the flavor, creating that savory aroma we all love.
- Cilantro: Go for fresh, if you can. It adds a bright, refreshing element that balances the richness of the cheese.
- Lime juice: Freshly squeezed is best. It adds acidity, enhancing all the flavors and brightening the dish.
Recipe Tips
- If the cheese isn’t melting smoothly, stir continuously for about 3 minutes after adding it to the skillet until creamy consistency is achieved.
- When the dip is too thick, pour in an additional ¼ cup of beer while stirring, about 5 minutes before removing it from heat.
- If the dip seems bland, add ¼ teaspoon of salt gradually during cooking, tasting after each addition for balanced flavor.
- For an extra kick, finely chop half of a jalapeno and mix it in 5 minutes before serving to allow the flavors to meld.
- If you notice curdled cheese, reduce heat immediately to low for 2 minutes while stirring gently until it smooths out.
Serving Suggestions
Serve with tortilla chips or veggie sticks for dipping. Pair with a simple side salad or guacamole for freshness.
Use to make stuffed peppers or quesadillas. Add to baked potatoes or as a topping for nachos.
Top with fresh diced tomatoes or green onions for brightness. Drizzle with hot sauce or add a squeeze of lime juice for flavor.
Recipe variations
- You can use ground turkey instead of ground beef for a leaner cowboy queso. Add ½ teaspoon of smoked paprika to maintain depth. Either pepper jack or mild cheddar works well. If using, adjust cooking time to 12 minutes for turkey doneness.
- You can add 1 teaspoon of cumin along with the salt and black pepper to intensify flavor. Add ⅛ teaspoon of cayenne pepper for extra heat. Either fresh or canned diced tomatoes with green chilis work. Double the seasoning if doubling the recipe.
- You can substitute black beans with pinto beans to alter the texture. Add ¼ cup of diced green onions at the same time as red onion. Either fresh jalapeno or pickled jalapenos can be used. Increase beans to 2 cups when serving more than eight people.
- You can include ¼ cup of cooked bacon bits to add smoky notes. Add them last, after the cheese melts to retain crispness. Either crispy or chewy bacon can be used. For larger groups, triple the bacon quantity and layer on top. Serving this alongside Mexican Street Corn Dip complements the flavors well.
Save This Recipe!
How to Store?
To keep your cowboy queso fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature for up to 2 days. Stir well before serving again.
Refrigeration: Use an airtight container and refrigerate up to 5 days. Warm gently on low heat before serving.
Freezing: Freeze in a freezer-safe container or bag up to 2 months. Thaw overnight in the fridge, then reheat slowly.
Other Recipes You’ll Love
- Honey Garlic Chicken Breast
- Crispy Baked Chicken Thighs
- Korean Fried Chicken
- Teriyaki Fried Chicken Leg Quarters
If you enjoyed this Cowboy Queso
or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
