Description
This Cowboy Queso comes together in about 30 minutes for a quick and easy weeknight dinner that your family will love!
Ingredients
Scale
- 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