Description
This Cowboy Queso recipe is a hearty and flavorful dip that is perfect for parties or game day gatherings. Made with ground beef, a blend of cheeses, and Tex-Mex inspired seasonings, this queso is sure to be a crowd favorite.
Ingredients
Scale
Ground Beef Mixture:
- 1 pound ground beef or breakfast sausage
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10 ounces) Rotel diced tomatoes with green chilies
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn, thawed
Cheese Mixture:
- 1 block (16 ounces) Velveeta cheese, cubed
- 1 cup shredded Monterey Jack cheese
- 1/2 cup milk
Seasonings:
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon black pepper
Garnish:
- Fresh cilantro and jalapeños
Instructions
- Cook Ground Beef Mixture: In a large skillet, heat olive oil over medium heat. Add ground beef and onion, cooking until browned, about 6–7 minutes. Stir in garlic and cook for 1 more minute. Drain excess fat if necessary.
- Combine Ingredients: Add Rotel, black beans, corn, chili powder, cumin, and black pepper. Reduce heat to low and stir in Velveeta cubes, Monterey Jack cheese, and milk. Cook, stirring often, until cheese is fully melted and mixture is creamy.
- Serve: Transfer to a serving bowl or slow cooker set on warm. Garnish with fresh cilantro and jalapeños. Serve with tortilla chips.
Notes
- For extra spice, add hot sauce or diced jalapeños.
- Keep queso warm in a slow cooker for parties.
- Substitute chorizo for ground beef for a smokier flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Dip
- Method: Stovetop
- Cuisine: Tex-Mex, American
Nutrition
- Serving Size: 1/2 cup
- Calories: 260
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 50 mg
