Description
A hearty and flavorful Spicy Cowboy Queso Dip that combines ground beef with a blend of cheeses, beans, and spices, perfect for dipping tortilla chips. This Tex-Mex inspired appetizer is a crowd-pleaser with a kick.
Ingredients
Scale
Ground Beef Mixture:
- 1 pound ground beef or chorizo
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 jalapeño, diced (seeds optional)
- 2 cloves garlic, minced
Queso Dip Base:
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup frozen or canned corn
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
Cheese Blend:
- 16 ounces Velveeta cheese, cubed
- 1 cup shredded pepper jack cheese
- 1/4 cup milk, plus more as needed
Garnish:
- Fresh cilantro
- Sliced green onions
- Extra jalapeños
Instructions
- Brown the Meat: In a large skillet, cook ground beef in olive oil until browned, about 6–7 minutes.
- Sauté Aromatics: Add onion, jalapeño, and garlic; cook until softened, about 2–3 minutes.
- Add Ingredients: Stir in tomatoes, black beans, corn, spices, and salt.
- Melt Cheeses: Reduce heat, add Velveeta, pepper jack, and milk; stir until smooth.
- Adjust Consistency: Add more milk if needed. Transfer to a bowl or slow cooker to keep warm.
- Garnish and Serve: Top with cilantro, green onions, and jalapeños. Serve with tortilla chips.
Notes
- This dip can be prepared in a slow cooker for 2–3 hours on low.
- Leftovers reheat well with a splash of milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Dip
- Method: Stovetop
- Cuisine: Tex-Mex, American
Nutrition
- Serving Size: about 1/2 cup
- Calories: 260
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 45 mg
