Cowboy Queso
Creamy and loaded Cowboy Queso made with seasoned ground beef, Velveeta, cheddar cheese, Rotel tomatoes, black beans, corn, jalapeños, and Tex-Mex spices. This easy queso dip is perfect for game day, tailgating, nachos, tacos, and party appetizers.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion finely diced
- 1 jalapeño pepper seeds and membranes removed, finely diced
- 1 tablespoon taco seasoning
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- 16 ounces Velveeta cheese cut into cubes
- 4 ounces cream cheese softened and cubed
- 1 cup shredded cheddar cheese or Mexican-blend cheese
- ½ cup whole milk plus more as needed
- 1 can Rotel diced tomatoes and green chilies 10 ounces, undrained
- 1 can black beans 15 ounces, rinsed and drained
- 1 cup corn canned, frozen and thawed, or fresh
- 1 tablespoon fresh lime juice
- ¼ cup fresh cilantro chopped
- Salt and black pepper to taste
- Tortilla chips for serving
Instructions
- Cook the beef: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it apart with a spoon, until browned and no longer pink.
- Drain and season: Drain excess grease from the skillet. Return the beef to the heat and stir in taco seasoning, chili powder, cumin, garlic powder, and black pepper. Cook for 1 minute.
- Cook the vegetables: Add the diced onion and jalapeño. Cook for 2 to 3 minutes, stirring often, until the onion begins to soften.
- Melt the cheeses: Reduce the heat to low. Add Velveeta, cream cheese, shredded cheddar cheese, milk, and undrained Rotel tomatoes. Stir frequently until all cheeses are melted and the queso is smooth.
- Add the hearty ingredients: Stir in black beans, corn, lime juice, and chopped cilantro. Cook for 2 to 3 minutes, until everything is heated through.
- Adjust and serve: Taste and add salt, pepper, hot sauce, or extra milk as desired. Serve hot with tortilla chips.
Slow Cooker Instructions
- Brown the ground beef with olive oil in a skillet, then drain excess grease.
- Transfer the cooked beef to a 4- to 6-quart slow cooker.
- Add all remaining ingredients except cilantro and lime juice.
- Cover and cook on low for 2 to 3 hours or high for 1 to 1½ hours, stirring once or twice, until the cheese is fully melted.
- Stir in lime juice and cilantro. Turn the slow cooker to warm and serve with tortilla chips.
Notes
- Use low heat when melting cheese to prevent the queso from separating.
- Add milk gradually if the dip becomes too thick.
- Drain black beans well before adding them to prevent a watery queso dip.
- Use hot Rotel, extra jalapeños, pepper Jack cheese, or hot sauce for a spicier queso.
- Keep the dip on the slow cooker “warm” setting during a party.
- Leftovers can be stored in the refrigerator for 3 to 4 days and reheated slowly with a splash of milk.