Description
A hearty and flavorful cowboy queso dip made with ground beef, Velveeta, Rotel, and black beans. Perfect for game days and gatherings!
Ingredients
Scale
- 1/2 lb. ground beef
- Salt and pepper (to taste)
- Pinch of Red Pepper Flakes (optional)
- 3/4 cup Non-Alcoholic Pale Ale
- 1/2 cup Pepper Jack cheese (shredded)
- 16 oz Velveeta cheese (cubed)
- 1 14.5 oz. can Rotel Tomatoes (partially drained)
- 1 cup black beans (drained and rinsed)
- 1/4 cup red onion (finely diced)
- 1/4 cup fresh cilantro (chopped)
Instructions
- Cook ground beef in a skillet over medium-high heat until browned. Drain excess grease and season with salt, pepper, and optional red pepper flakes.
- Reduce skillet heat to low. Pour in the non-alcoholic pale ale and let it simmer for 1-2 minutes.
- Add cubed Velveeta cheese and stir until mostly melted. Then, add shredded Pepper Jack cheese and stir until both cheeses are completely melted and smooth.
- Gently fold in the partially drained Rotel tomatoes and the drained and rinsed black beans. Stir until well combined.
- Stir in the finely diced red onion and chopped fresh cilantro. Taste and adjust seasoning if necessary.
- Serve warm with tortilla chips, or as a topping for other dishes. Garnish with extra cilantro and red pepper flakes if desired.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Cowboy Queso Beef Dip, Queso Dip, Beef Dip, Tex-Mex Dip