Loaded Cowboy Queso Dip (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/2 lb. ground beef
02 -
Salt and pepper, to taste
03 -
Pinch of Red Pepper Flakes (optional)
04 -
3/4 cup Pale Ale (I use Tuckerman Pale Ale)
05 -
1/2 cup Pepper Jack cheese, shredded
06 -
16 oz Velveeta cheese, cubed
07 -
1 (14.5 oz.) can Rotel Tomatoes, partially drained
08 -
1 cup black beans, drained and rinsed
09 -
1/4 cup red onion, finely diced
10 -
1/4 cup fresh cilantro, chopped
# Instructions:
01 -
Cook and crumble the ground beef over medium-high heat in a large, high-walled skillet. Drain any grease once cooked through.
02 -
Add in the crushed red pepper flakes, salt/pepper, and beer to the cooked beef. Let the beer reduce for about 4-5 minutes, allowing the flavors to concentrate.
03 -
Reduce heat to medium-low. Add in both the Velveeta cubes and shredded Pepper Jack cheese. Let them melt completely, stirring occasionally to prevent sticking.
04 -
Once the cheese is fully melted, stir in the black beans, diced red onions, and chopped cilantro. Mix well to combine all ingredients.
05 -
Add the partially drained Rotel tomatoes to the mixture. You can include some of the tomato juice if you prefer a thinner consistency. Let everything heat through for about 5 minutes, then serve!
# Notes:
01 -
This queso can also be prepared in a Crock Pot. Brown the meat and drain the grease first, then add all remaining ingredients to the Crock Pot. Heat on high for 2 hours or on low for 4-5 hours.
02 -
If you prefer not to use beer, chicken or beef broth make excellent substitutes.
03 -
For an interesting flavor twist, root beer or cola can be used instead of beer.
04 -
Serve with tortilla chips, pretzel bites, or as a topping for nachos.