Description
Cowboy Queso is a creamy, spicy, and hearty cheese dip loaded with ground beef, beans, tomatoes, and spices—perfect for beginners and party snacks.
Ingredients
Scale
- 1/2 lb ground beef
- 1/2 lb chorizo or sausage (optional)
- 16 oz Velveeta cheese, cubed
- 1/2 cup shredded Pepper Jack cheese
- 1 can (14.5 oz) Rotel tomatoes, partially drained
- 1 cup black beans, drained and rinsed
- 1/2 cup corn (canned, fresh, or frozen)
- 1/4 cup finely diced onion
- 1–2 diced jalapeños (optional, for spice)
- 1/4 cup chopped fresh cilantro
- Juice of 1/2 lime
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- In a large skillet over medium-high heat, cook the ground beef until browned. If using chorizo or sausage, add it and cook through. Drain excess fat.
- Add the diced onion and cook for about 3 minutes until softened.
- Stir in jalapeños and Rotel tomatoes. Cook for another 2 minutes to blend the flavors.
- Reduce heat to low. Add Velveeta and Pepper Jack cheese. Stir constantly until melted and smooth.
- Stir in the black beans and corn until evenly combined and heated through.
- Season with cumin, chili powder, salt, and pepper. Adjust to taste.
- Finish with lime juice and chopped cilantro before serving.
Notes
- To thin out the queso, add a splash of milk or broth during reheating.
- Use mild sausage or skip jalapeños for a less spicy version.
- Always melt cheese over low heat to prevent burning or grainy texture.
- You can make this in a slow cooker after browning the meat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg