This Cowboy Queso Recipe comes together in about 30 minutes and is made all in one pot for a quick weeknight dinner that your family will love! You can switch up the ingredients to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends! Seriously, it’s the perfect choice for those busy evenings when you just want something hearty and satisfying.
Ingredients You’ll Need
To make this crowd-pleasing Cowboy Queso, here’s what you’ll need:
- 1/2 lb ground beef: I prefer a lean blend, but you do you!
- Salt and pepper: Just a couple pinches will do.
- Pinch of red pepper flakes (optional): For those who like to spice things up a bit!
- 3/4 cup pale ale: It adds a nice depth of flavor, but you can use chicken or vegetable broth if preferred.
- 1/2 cup pepper jack cheese, shredded: Because who can resist that creamy kick?
- 16 oz Velveeta cheese, cubed: Trust me, this is what keeps it extra creamy.
- 1 (14.5 oz) can Rotel tomatoes: Undrained, for that zesty touch!
- 1 cup black beans: Make sure they’re drained and rinsed.
- 1/4 cup red onion, finely diced: Sweet and fragrant, perfect!
- 1/4 cup fresh cilantro, chopped: A pop of fresh flavor.
These ingredients blend together for a loaded dip that will have everyone coming back for seconds (or thirds)! It’s simple, right? Just wait till you taste it!
Let’s Get Cooking!
How to Make Cowboy Queso
Brown the Beef : In a large skillet, over medium-high heat, brown your ground beef. Use a wooden spoon to break up any clumps. Once it’s nice and browned about 5 to 7 minutes, drain any excess grease. This is vital to avoid a greasy dip!
Season it Up : Now, season your beef with a couple pinches of salt, pepper, and if you’re feeling adventurous, toss in a pinch of red pepper flakes. Cook until fragrant, about 1-2 minutes. You’ll want to get that savory aroma wafting through your kitchen!
Add Some Liquid : Pour in the pale ale and bring it to a simmer, this is where the magic happens! Let it bubble away until the liquid reduces by about half, which should take around 4-5 minutes.
Melt the Cheeses : Lower the heat to medium-low and add the cubed Velveeta and shredded pepper jack cheeses. Stir until melted and smooth, oh boy, does it smell fantastic!
Mix in the Veggies : Now, it’s time to stir in the undrained Rotel tomatoes, black beans, diced red onion, and chopped cilantro. Cook for another 5 minutes until everything is heated through, and the flavors meld together. Scrape the yummy bits off the bottom of the skillet for added depth, trust me!
Serve It Up : That’s it! Serve your Cowboy Queso hot with tortilla chips for dipping. If you have leftovers (and that’s likely a big “if”), refrigerate them and just reheat gently. If it becomes too thick, you can always stir in a splash of milk to thin it out.
Why I Love This Recipe
This Cowboy Queso is my go-to recipe when I have a busy week ahead but want to make sure my family has something comforting and filling waiting for them after a long day. It’s really the ultimate comfort food that everyone in my house adores. I’m a real sucker for anything cheesy and creamy, and the best part is how versatile it is! You can swap out the cheese, toss in whatever veggies you have lying around, or even add different types of meats.
When I serve this dip, I feel like I’m winning at motherhood, everyone leaves the table happy and you can’t beat that!
If you loved this Cowboy Queso, be sure to check out my Humpty Dumpty Dip, my Million Dollar Crack Dip, or my BBQ Sausage Bites!
Why This Recipe Works
Quick & Easy
This Cowboy Queso comes together in under 30 minutes, making it perfect for last-minute gatherings or a cozy family movie night. You’ll appreciate how little time it takes for such a rewarding dish.
One Pot Wonder
Minimal cleanup is key, and this recipe checks that box by cooking everything in just one pot. After all, who wants to deal with a mountain of dirty dishes?
Budget-Friendly
Using affordable, everyday ingredients, this dip won’t break the bank. You likely already have most of these items in your pantry!
Customizable
Get creative! This recipe is super customizable; you can add jalapeños, swap out for different beans, or even go vegetarian by using plant-based cheese and faux meat. Use whatever ingredients are in your fridge, you can’t go wrong!
Crowd-Pleaser
The whole family will love it! Kids, adults, and even your neighbor who never tries anything new, everyone is bound to enjoy this creamy, flavorful dip.
Serving and Storage Tips
How to Serve This Cowboy Queso
Serve the dip hot, alongside luscious tortilla chips, fresh veggies, or even warm pitas.
Storage
If you have any leftovers (doubtful, but just in case), store them in an airtight container in the fridge for up to 3 days.
Reheating Instructions
To reheat, just warm it gently in a skillet over low heat or in the microwave until heated through. If it thickens up, stir in a splash of milk to restore that creamy texture.
Freezer Friendly
I usually don’t recommend freezing this dip since the texture can change, but if you must, store it in a freezer-safe container for up to 3 months. Just know that you might need to mix in a little more cheese and milk when reheating.
With this Cowboy Queso, you’re set for a meal that’s not just comforting but also incredibly flavorful and oh-so-easy to whip up. Whether it’s game day, a casual dinner, or simply a Friday night treat to celebrate surviving the week, this recipe fits the bill. And remember, cooking should be fun, so don’t stress, just dig in and enjoy the deliciousness! For more Recipes Follow Us in our Pinterest.
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Cowboy Queso
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Carnivore
Description
This Cowboy Queso comes together in about 30 minutes for a quick and easy weeknight dinner that your family will love!
Ingredients
- 1/2 lb ground beef (lean blend preferred)
- Salt and pepper (to taste)
- Pinch of red pepper flakes (optional)
- 3/4 cup pale ale (or chicken/vegetable broth)
- 1/2 cup pepper jack cheese, shredded
- 16 oz Velveeta cheese, cubed
- 1 (14.5 oz) can Rotel tomatoes, undrained
- 1 cup black beans, drained and rinsed
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
Instructions
- In a large skillet, over medium-high heat, brown the ground beef for about 5 to 7 minutes, breaking up clumps and draining excess grease.
- Season the beef with salt, pepper, and red pepper flakes. Cook until fragrant, about 1-2 minutes.
- Pour in the pale ale and bring to a simmer, letting it reduce by half for about 4-5 minutes.
- Lower heat to medium-low and add Velveeta and pepper jack cheeses, stirring until melted and smooth.
- Stir in the undrained Rotel tomatoes, black beans, red onion, and cilantro. Cook for another 5 minutes until heated through.
- Serve hot with tortilla chips for dipping.
Notes
Adjust ingredients to suit your taste. For leftovers, refrigerate and reheat gently, adding milk if too thick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg
