Cowboy Queso
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
8 people
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Calories
352 kcal
-
Course
Appetizer, Condiments
Cowboy Queso
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Take your dip to the next level with Cowboy Queso! This flavorful beer cheese dip with ground beef, Pepper jack cheese, and jalapenos is perfect for any occasion!
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Ingredients
- 1 pound ground beef
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
- ¾ cup (177 g / 6 ounces) beer, we used an IPA
- ½ cup (56.5 g) Pepper Jack cheese, shredded
- 16 ounces Velveeta cheese, cubed
- 1 cup black beans, drained, rinsed
- ¼ cup red onion, finely diced (about ½ of a small onion)
- 1 small jalapeño, seeded, finely diced
- 1 can (10 ounces) diced tomatoes with green chilis, drained
- fresh tomatoes, diced for garnish
- fresh cilantro, chopped for garnish
- lime wedges, for garnish
- tortilla chips, for serving
Instructions
- To a large skillet over medium-high heat, add ground beef. Cook, breaking it up with a wooden spoon as you go, until no longer pink (about 5-7 minutes). Drain grease.
- Add salt, pepper, and red pepper flakes. Stir to combine.
- Pour in the beer. Let it simmer for about 4-5 minutes, allowing the liquid to reduce slightly.
- Reduce the heat to medium-low.
- Add the shredded cheese and Velveeta to the skillet. Stir occasionally until all the cheese is melted and smooth.
- Add black beans, red onion, jalapeno, and tomatoes. Stir to combine.
- Continue to cook, stirring occasionally, for about 5 minutes until everything is well combined and heated through.
- Garnish with freshly diced tomatoes, cilantro, and a squeeze of lime.
- Serve immediately with tortilla chips.
Nutrition Information
Show Details
Serving
1portion
Calories
352kcal
(18%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 352kcal | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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