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
