Hey there, friends! Today, we’re diving into a recipe that might just become your new go-to appetizer for gatherings and game nights: Cowboy Queso. Imagine a dish that combines melted cheese with the perfect blend of spices and hearty ingredients that simply screams comfort. It’s the kind of recipe that gets everyone gathered around, chips in hand, ready to indulge. Trust me, this one’s a crowd-pleaser! And if you’re a fan of Tex-Mex flavors, be sure to check out my Spicy Taco Dip for more deliciousness.
Why you’ll love this recipe
The beauty of this Cowboy Queso is not just in its taste but also in how easy it is to whip up. It’s perfect for those days when you don’t want to spend hours in the kitchen (we all have them, don’t we?). Plus, it’s versatile enough to be adapted slightly according to what you have on hand. And if I can admit something—it’s one of those dishes that I somehow always end up sneaking a little taste of before serving. Anyone else guilty of that?
Ingredients
- 1 pound ground beef
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
- ¾ cup beer
- ½ cup Pepper Jack cheese, shredded
- 16 ounces Velveeta cheese, cubed
- 1 cup black beans, drained, rinsed
- ¼ cup red onion, finely diced
- 1 small jalapeno, seeded, finely diced
- 1 can diced tomatoes with green chilis, drained
- Fresh tomatoes, diced for garnish
- Fresh cilantro, chopped for garnish
- Lime wedges, for garnish
- Tortilla chips, for serving
Step-by-step instructions
Cook the ground beef
In a large skillet over medium-high heat, add the ground beef. Cook until it’s no longer pink, which should take about 5-7 minutes. Drain the grease to keep it light and not too oily.
Spice it up
Add salt, pepper, and red pepper flakes. Stir well to combine the flavors. It’s the sprinkle of red pepper flakes that really adds a bit of fun kick, but feel free to adjust to your taste.
Add the beer
Pour in the beer and let it simmer for about 4-5 minutes, allowing the liquid to reduce slightly. This not only deglazes the pan but also steeps the beef with a subtle depth of flavor.
Melt the cheese
Lower your heat to medium-low, and then add the shredded Pepper Jack cheese and Velveeta to the skillet. Stir occasionally until all that cheese is melted and you have a smooth, creamy sauce.
Combine remaining ingredients
Stir in the black beans, red onion, jalapeno, and tomatoes. Continue to cook, stirring occasionally, for about 5 more minutes until everything comes together nicely and is well heated.
Garnish and serve
Before serving, garnish your Cowboy Queso with some freshly diced tomatoes, cilantro, and a spritz of lime juice. Serve it immediately with a side of tortilla chips for dipping.
Recipe tips & variations
- Variation: Swap the ground beef for chicken or turkey for a lighter version.
- Extra spice: Add more jalapenos or chili powder for an extra kick.
- Vegetarian version: Skip the meat and add more beans or roasted vegetables for a fulfilling vegetarian dip.
- Cheese variety: If you’re feeling adventurous, try mixing in some Gouda or Cheddar for a different flavor profile.
Storage & reheating
If you’ve got leftovers (which might be challenging with this dish!), store your queso in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop it in a skillet over low heat or microwave until heated through, stirring occasionally to maintain its creamy texture.
FAQs
Absolutely! You can prepare the queso a day before and store in the fridge. Just reheat before serving for optimal taste.
Aside from tortilla chips, you can serve it with crusty bread or even pour it over a bowl of nachos.
Definitely! Adjust the jalapenos and red pepper flakes to match your desired spice level.
Sure! You can replace the beer with beef broth for an alcohol-free version.
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Cowboy Queso
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Description
A delicious and easy Cowboy Queso recipe, perfect for gatherings and game nights, featuring melted cheese and Tex-Mex flavors.
Ingredients
- 1 pound ground beef
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon red pepper flakes
- 3/4 cup beer
- 1/2 cup Pepper Jack cheese, shredded
- 16 ounces Velveeta cheese, cubed
- 1 cup black beans, drained, rinsed
- 1/4 cup red onion, finely diced
- 1 small jalapeno, seeded, finely diced
- 1 can diced tomatoes with green chilis, drained
- Fresh tomatoes, diced for garnish
- Fresh cilantro, chopped for garnish
- Lime wedges, for garnish
- Tortilla chips, for serving
Instructions
- In a large skillet over medium-high heat, add the ground beef. Cook until it’s no longer pink, which should take about 5-7 minutes. Drain the grease to keep it light and not too oily.
- Add salt, pepper, and red pepper flakes. Stir well to combine the flavors.
- Pour in the beer and let it simmer for about 4-5 minutes, allowing the liquid to reduce slightly.
- Lower your heat to medium-low, and then add the shredded Pepper Jack cheese and Velveeta to the skillet. Stir occasionally until all that cheese is melted and you have a smooth, creamy sauce.
- Stir in the black beans, red onion, jalapeno, and tomatoes. Continue to cook, stirring occasionally, for about 5 more minutes.
- Before serving, garnish your Cowboy Queso with some freshly diced tomatoes, cilantro, and a spritz of lime juice. Serve it immediately with a side of tortilla chips for dipping.
Equipment
Buy Now →Notes
- Variation: Swap the ground beef for chicken or turkey for a lighter version.
- Extra spice: Add more jalapenos or chili powder for an extra kick.
- Vegetarian version: Skip the meat and add more beans or roasted vegetables for a fulfilling vegetarian dip.
- Cheese variety: Try mixing in some Gouda or Cheddar for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg