Description
This Cowboy Queso is a creamy, cheesy Tex-Mex dip loaded with ground beef, black beans, and Rotel tomatoes. It’s the ultimate crowd-pleaser for parties, game days, or any occasion that calls for irresistible snacks.
Ingredients
Scale
- 16 oz. Velveeta cheese, cubed
- 1/2 cup Pepper Jack cheese, shredded
- 1/2 lb. ground beef
- 1/2 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 cup black beans, drained and rinsed
- 1 can (14.5 oz.) Rotel tomatoes, partially drained
- 3/4 cup chicken broth (or beef broth)
- Pinch of red pepper flakes (optional)
- Salt and pepper, to taste
Instructions
- Brown ground beef in a skillet; season and drain.
- Add broth; simmer for 4-5 minutes to reduce.
- Melt Velveeta and Pepper Jack cheese over medium-low heat.
- Stir in black beans, red onion, and cilantro.
- Add Rotel tomatoes and stir. Simmer for 5 minutes.
- Serve warm with tortilla chips.
Notes
- For extra heat, add diced jalapeños.
- Keep warm in a slow cooker for parties.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Tex-Mex