why make this recipe
Cowboy Queso is a deliciously cheesy dip that is perfect for any gathering. It combines rich flavors and textures, making it a favorite for parties, game days, or cozy nights at home. The blend of ground beef, melty cheeses, and zesty ingredients creates a warm, comforting dish that everyone will love. Plus, it’s easy to make and can be served with tortilla chips for a satisfying snack.
how to make Cowboy Queso
To prepare Cowboy Queso, you’ll need a few simple ingredients and follow some easy steps. This recipe is straightforward and ensures a creamy, flavorful dip that will have everyone coming back for more.
Ingredients :
- 1/2 lb ground beef
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
- 3/4 cup pale ale
- 1/2 cup pepper jack cheese, shredded
- 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
Directions :
- In a large skillet, brown the ground beef over medium-high heat and drain any excess grease.
- Season the beef with salt, pepper, and optional red pepper flakes.
- Add the pale ale to the skillet and simmer until it reduces by about half, which takes about 4-5 minutes.
- Lower the heat to medium-low and add the Velveeta and pepper jack cheeses. Stir until both cheeses are melted and the mixture is smooth.
- Stir in the undrained Rotel tomatoes, black beans, red onion, and cilantro. Cook for an additional 5 minutes until everything is heated through and the flavors meld together.
- Serve hot with tortilla chips. If you have leftovers, refrigerate them and reheat gently. If the mixture is too thick, stir in a splash of milk to thin it out.
how to serve Cowboy Queso
Cowboy Queso is best served hot right after cooking. Pair it with crispy tortilla chips for dipping. You can also add some additional toppings like jalapeños, sour cream, or extra cilantro for a fresh touch. It makes for a great appetizer, snack, or even a fun party dish!
how to store Cowboy Queso
Leftover Cowboy Queso can be stored in an airtight container in the refrigerator for up to three days. When you’re ready to enjoy it again, reheat it on the stove over low heat, stirring frequently. If it becomes too thick, just add a little milk to reach your desired consistency.
tips to make Cowboy Queso
- Feel free to adjust the spices according to your taste. If you like it spicier, add more red pepper flakes or even some diced jalapeños.
- Use your favorite cheese blend for a different flavor. Cheddar cheese works well too.
- Make sure to drain the black beans well to avoid extra liquid in the queso.
variation
You can make a vegetarian version of Cowboy Queso by omitting the ground beef and adding more beans or veggies like corn or bell peppers for added texture and flavor.
FAQs
1. Can I make Cowboy Queso ahead of time?
Yes, you can prepare it in advance, but it’s best to serve it fresh. If needed, you can reheat it gently on the stove.
2. Can I freeze Cowboy Queso?
It’s not recommended to freeze Cowboy Queso as the texture may change when thawed and reheated.
3. What can I serve with Cowboy Queso?
Tortilla chips are the classic choice, but you can also serve it with fresh veggies, pita chips, or even use it as a topping for nachos or baked potatoes.
Cowboy Queso
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
A deliciously cheesy dip combining ground beef, melty cheeses, and zesty ingredients, perfect for parties and gatherings.
Ingredients
- 1/2 lb ground beef
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
- 3/4 cup pale ale
- 1/2 cup pepper jack cheese, shredded
- 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
Instructions
- In a large skillet, brown the ground beef over medium-high heat and drain any excess grease.
- Season the beef with salt, pepper, and optional red pepper flakes.
- Add the pale ale to the skillet and simmer until it reduces by about half, about 4-5 minutes.
- Lower the heat to medium-low and add the Velveeta and pepper jack cheeses. Stir until both cheeses are melted and the mixture is smooth.
- Stir in the undrained Rotel tomatoes, black beans, red onion, and cilantro. Cook for an additional 5 minutes until everything is heated through and the flavors meld together.
- Serve hot with tortilla chips. If you have leftovers, refrigerate them and reheat gently.
Notes
Adjust the spices according to your taste. For a vegetarian version, omit the beef and add more beans or veggies like corn or bell peppers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg
