Cowboy Queso is a cheesy and flavorful dip that brings the heart of the ranch to your living room. It is perfect for game days, family gatherings, or even just a cozy night in. The blend of cheeses, tomatoes, and black beans creates a rich taste that everyone loves.
When I think of Cowboy Queso, it reminds me of family nights spent at home with my sister, Jennifer. We would huddle around the TV, chips in hand, dipping away and sharing laughs. Nothing beats comfort food that also creates wonderful memories.
Your Ingredients List
- 1/2 lb ground beef
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
- 3/4 cup pale ale
- 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
My Go-To Equipment
- Large skillet
- Wooden spoon
- Measuring cups
- Cutting board
- Knife
The Simple Steps to Follow
- Brown the ground beef over medium-high heat in a large skillet; drain excess grease.
- Season the beef with salt, pepper, and optional red pepper flakes.
- Add pale ale to the skillet and let it simmer until reduced by about half, about 4 to 5 minutes.
- Lower the heat to medium-low.
- 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 and flavors meld.
- Serve hot with tortilla chips.
- Store any leftovers in the fridge and reheat gently, adding a splash of milk if it’s too thick.
Healthy Twists on a Classic
You can make Cowboy Queso healthier by swapping out ground beef for turkey or a plant-based alternative. Additionally, using low-fat cheese or a vegan cheese option can reduce calories while keeping the flavor. Consider adding more beans or even some spinach for extra nutrients.
Serving Suggestions From My Table
Serve Cowboy Queso with crispy tortilla chips for dipping. You might also enjoy it with fresh veggies like carrots or bell peppers. It pairs nicely with a side of guacamole or sour cream. This dip is also fantastic as a topping for tacos or nachos.
Getting It Just Right
To ensure your Cowboy Queso is creamy and delightful, make sure to stir the cheese well until it completely melts and blends with the other ingredients. Adjust the seasoning based on your taste buds; if you like it spicier, increase the red pepper flakes. Monitor the heat while cooking to avoid scorching the cheese.
How to Store Leftovers
Keep any leftover Cowboy Queso in an airtight container in the refrigerator for up to three days. When reheating, do so on low heat to prevent the cheese from becoming too tough. Adding a splash of milk can help bring back the creamy texture as you warm it up.
Enjoy Every Moment
Food is more than just sustenance; it’s about connection and enjoyment. So when you make Cowboy Queso, take a moment to savor each bite and enjoy the company around you. It’s these little moments that create lasting memories.
A Few Common Questions
What can I serve with Cowboy Queso?
Cowboy Queso is best enjoyed with tortilla chips for dipping. You can also serve it with fresh vegetables, or use it as a flavorful topping for tacos and nachos.
Can I make Cowboy Queso ahead of time?
Absolutely! You can prepare Cowboy Queso in advance and heat it up right before serving. Just store it in an airtight container in the fridge and gently reheat when you are ready to enjoy.
How do I thicken Cowboy Queso if it’s too runny?
If your Cowboy Queso is too thin, you can thicken it by adding more shredded cheese or letting it simmer longer on low heat. If you prefer, a bit of cornstarch mixed with water can also help to thicken the dip.
Print
Cowboy Queso
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Carnivore
Description
A cheesy and flavorful dip perfect for game days and family gatherings, blending cheeses, tomatoes, and black beans for a rich taste.
Ingredients
- 1/2 lb ground beef
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
- 3/4 cup pale ale
- 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
- Brown the ground beef over medium-high heat in a large skillet; drain excess grease.
- Season the beef with salt, pepper, and optional red pepper flakes.
- Add pale ale to the skillet and let it simmer until reduced by about half, about 4 to 5 minutes.
- Lower the heat to medium-low.
- 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 and flavors meld.
- Serve hot with tortilla chips.
- Store any leftovers in the fridge and reheat gently, adding a splash of milk if it’s too thick.
Notes
For a healthier twist, swap out ground beef for turkey or plant-based alternatives, and use low-fat or vegan cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg
Keywords: queso, dip, cowboy queso, cheesy dip, game day snack