I love a dip that’s rich, cheesy, and packed with hearty ingredients — and Cowboy Queso checks all those boxes. This creamy dip blends melted cheese, seasoned beef, black beans, and spicy tomatoes into a perfect party snack. It’s bold, indulgent, and super easy to pull together.
Why You’ll Love This Recipe
I love this recipe because it combines comfort and flavor in every bite. It’s warm and satisfying with a creamy texture, a little kick from jalapeños, and lots of savory depth. It works great for casual game nights, family gatherings, or any time I’m craving a cheesy dip. I also like how easy it is to customize — whether I want it meatless, extra spicy, or topped with fresh garnishes.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 pound ground beef
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½ teaspoon salt
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¼ teaspoon freshly ground black pepper
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1 small jalapeño, diced
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1 small red onion, diced
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½ cup low-sodium beef broth (replaces beer)
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1 pound processed cheese food (like Velveeta), cubed
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3/4 cup shredded Pepper Jack cheese
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1 can (about 15 oz) seasoned black beans, drained
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1 can (about 10–15 oz) mild diced tomatoes with green chiles (undrained)
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Optional: sliced black olives, chopped fresh cilantro for garnish
directions
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In a large skillet over medium-high heat, I cook the ground beef until browned, breaking it up with a spoon. I drain off any extra grease.
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I add the salt, pepper, diced jalapeño, and diced red onion. I cook everything until the onions are soft and fragrant.
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I pour in the beef broth and let it simmer for a couple of minutes to blend the flavors.
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I reduce the heat to medium-low and stir in the cubed Velveeta and shredded Pepper Jack cheese. I stir regularly until everything melts together into a smooth, creamy mixture.
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I add the drained black beans and the entire can of diced tomatoes with green chiles (including the juice), then stir until everything is well combined.
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I let it cook for another 5 minutes to make sure it’s heated through.
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I garnish with cilantro and black olives if I want, then serve warm with chips or dippers.
Servings and timing
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Serves: about 8 people as a dip
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Prep time: ~10 minutes
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Cook time: ~20 minutes
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Total time: ~30 minutes
storage/reheating
After it cools, I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I warm it slowly in a pot over low heat, stirring often. If it gets too thick, I add a splash of milk or more broth. It also reheats well in the microwave in short bursts, stirring in between.
FAQs
What can I use instead of beer in queso?
I like using low-sodium beef broth, which adds flavor without alcohol. Chicken or vegetable broth also works well, depending on what I have on hand.
Can I make this without meat?
Absolutely. I skip the ground beef and sometimes add extra beans, corn, or even diced bell peppers to keep it hearty. It’s just as delicious and perfect for vegetarian guests.
How do I make this dip spicier?
I keep the seeds in the jalapeño, or even use a second one. I can also use hot diced tomatoes with green chiles or add a pinch of cayenne or hot sauce while cooking.
Can I keep it warm for a party?
Yes. After making it, I transfer the dip to a slow cooker on the “warm” setting. It keeps the queso hot and smooth for hours. I stir occasionally to keep it from sticking.
What are the best dippers for Cowboy Queso?
Tortilla chips are my go-to, but I also like sliced bell peppers, warm pita bread, mini pretzels, or even waffle fries. It’s also great spooned over nachos or baked potatoes.
Conclusion
Cowboy Queso is one of those dips I keep coming back to. It’s cheesy, hearty, and incredibly easy to adapt depending on what I have. Skipping the beer doesn’t take away from the flavor — the broth brings everything together beautifully. Whether I’m making it for a party or just for myself, it never disappoints.
Print
Cowboy Queso
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Cowboy Queso is a rich and creamy dip made with melted cheese, seasoned ground beef, black beans, spicy tomatoes, and jalapeños. It’s a bold, hearty party snack that’s easy to make and perfect for gatherings.
Ingredients
- 1 pound ground beef
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 small jalapeño, diced
- 1 small red onion, diced
- ½ cup low-sodium beef broth
- 1 pound processed cheese food (like Velveeta), cubed
- 3/4 cup shredded Pepper Jack cheese
- 1 can (15 oz) seasoned black beans, drained
- 1 can (10–15 oz) mild diced tomatoes with green chiles, undrained
- Optional: sliced black olives, chopped fresh cilantro for garnish
Instructions
- In a large skillet over medium-high heat, cook the ground beef until browned, breaking it up with a spoon. Drain any excess grease.
- Add salt, pepper, diced jalapeño, and diced red onion. Cook until the onions are soft and fragrant.
- Pour in the beef broth and let it simmer for a couple of minutes.
- Reduce heat to medium-low and stir in the cubed Velveeta and shredded Pepper Jack cheese. Stir regularly until smooth and melted.
- Add the drained black beans and undrained diced tomatoes with green chiles. Stir to combine.
- Let it cook for another 5 minutes, until fully heated through.
- Garnish with cilantro and black olives if desired. Serve warm with chips or dippers.
Notes
- For a meatless version, omit the beef and add extra beans or vegetables.
- To make it spicier, keep the seeds in the jalapeño or add hot sauce or cayenne.
- Keeps well on a warm setting in a slow cooker for parties.
- Reheat with a splash of milk or broth if it thickens too much.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 340
- Sugar: 3g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg
