Velveeta Queso – Cowboy Queso Recipe

Introduction

This Velveeta Queso, also known as Cowboy Queso, is a creamy, cheesy dip packed with bold flavors from ground beef, beer, and spicy Rotel tomatoes. Perfect for game day or any casual gathering, it’s easy to make and guaranteed to be a crowd-pleaser.

Ingredients

• 1/2 lb. ground beef
• Salt and pepper, to taste
• Pinch of red pepper flakes, optional
• 3/4 cup pale ale (such as Tuckerman 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

1. Step 1: In a large, high-walled skillet over medium-high heat, cook and crumble the ground beef until fully browned. Drain any excess grease.
2. Step 2: Add the red pepper flakes, salt, pepper, and pale ale to the skillet. Let the beer reduce for 4 to 5 minutes, stirring occasionally.
3. Step 3: Reduce the heat to medium-low. Add the Velveeta and shredded pepper jack cheese to the skillet, stirring occasionally until the cheese is completely melted.
4. Step 4: Stir in the black beans, red onion, and cilantro. Then add the partially drained Rotel tomatoes. For a thinner queso, include some of the tomato juice.
5. Step 5: Heat through for about 5 minutes, stirring occasionally. Serve warm with tortilla chips.

Tips & Variations

• Use mild or spicy Rotel depending on your heat preference.
• For a smoother queso, blend the black beans before adding.
• If you prefer a vegetarian version, omit the ground beef and add extra beans or sautéed vegetables.
• Substitute pale ale with another lager or even chicken broth if you prefer a non-alcoholic version.
• Try adding diced jalapeños for an extra kick.

Storage

Store leftover queso in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove or in the microwave, stirring occasionally to maintain a smooth texture. Add a splash of beer or milk if it thickens too much upon reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this queso in a slow cooker?

Yes! Brown the ground beef first and drain the grease. Then add all the remaining ingredients to the slow cooker. Cook on high for 2 hours or low for 4 to 5 hours until the cheese is melted and the mixture is heated through.

What can I serve with Velveeta Queso?

Velveeta Queso pairs wonderfully with tortilla chips, but you can also serve it alongside sliced vegetables, soft pretzels, or use it as a topping for baked potatoes, tacos, or nachos.

Velveeta Queso – Cowboy Queso Recipe

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4.9 from 66 reviews

Velveeta Queso, also known as Cowboy Queso, is a rich, creamy, and flavorful cheese dip featuring melted Velveeta, spicy Rotel tomatoes, ground beef, and a hint of beer. This hearty queso is perfect for parties, game days, or anytime you crave a cheesy, indulgent dip that pairs perfectly with tortilla chips. The recipe offers both stovetop and slow cooker methods for convenience.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: About 6 servings 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1/2 lb. ground beef
• Salt and pepper, to taste
• Pinch of Red Pepper Flakes, optional
• 3/4 cup Pale Ale (I use Tuckerman 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

1. Cook the Beef: In a large, high-walled skillet over medium-high heat, cook and crumble the ground beef until fully browned. Drain any excess grease.
2. Season and Add Beer: Add the crushed red pepper flakes (if using), salt, and pepper to taste. Pour in the pale ale and allow it to reduce for about 4-5 minutes, stirring occasionally to combine flavors.
3. Melt the Cheese: Reduce heat to medium-low and add the cubed Velveeta cheese along with the shredded Pepper Jack cheese to the skillet. Stir occasionally until the cheese has melted into a smooth, creamy sauce.
4. Add Beans and Vegetables: Stir in the black beans, finely diced red onion, and chopped cilantro, mixing well to incorporate.
5. Mix in Tomatoes: Add the partially drained Rotel tomatoes to the skillet. For a thinner consistency, add some of the reserved tomato juice.
6. Heat Through and Serve: Continue heating the queso over medium-low heat for about 5 minutes, until everything is warm and flavors meld. Serve hot with tortilla chips.
7. Crock Pot Option: After browning and draining the ground beef, add all ingredients to the Crock Pot. Heat on high for 2 hours or low for 4-5 hours, stirring occasionally if possible. This method is perfect for hands-off preparation and keeps your queso warm for serving.

Notes

• You can adjust the spiciness by adding or omitting red pepper flakes or using a hotter variety of Rotel tomatoes.
• Use fresh pale ale or any light beer that you enjoy; the beer adds depth and complexity to the queso.
• For a vegetarian version, omit ground beef and consider adding sautéed mushrooms or extra beans.
• The queso thickens as it cools; reheat gently and stir if needed to restore creaminess.
• Serve immediately for best flavor and texture with tortilla chips, fresh vegetables, or warm soft pretzels.

Keywords: Velveeta Queso, Cowboy Queso, cheese dip, ground beef dip, game day recipe, party appetizer, crock pot queso