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Best Cowboy Queso Recipe
Ben Carraoli

Best Cowboy Queso Recipe

I just whipped up this delicious Cowboy Queso and I couldn’t wait to share it with you all. When I first took a scoop from that warm, melty skillet full of cheesy goodness, I knew I had something special. It’s the kind of recipe that’s simple enough for a weeknight snack, yet bold enough to bring to a game-day gathering.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 10
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef — gives the dip a hearty meaty flavor that stands up to the cheese.
  • ½ tsp kosher salt — enhances all the flavors without being overpowering.
  • ¼ tsp black pepper — adds a gentle background spice.
  • ⅛ tsp red pepper flakes — for a subtle kick of heat.
  • ¾ cup beer about 6 oz; I used an IPA — adds depth and a light bitter bite that complements the cheese.
  • ½ cup Pepper Jack cheese shredded — freshly shredded melts better and gives a spicy, creamy layer of flavor.
  • 16 oz Velveeta cheese cubed — melts smoothly and keeps the dip creamy and cohesive.
  • 1 cup black beans drained and rinsed — adds texture, substance, and a subtle earthiness.
  • ¼ cup red onion finely diced (about half a small onion) — brings a bit of sharpness and crunch to balance the creaminess.
  • 1 small jalapeño seeded and finely diced — gives that signature pepper flavor; remove seeds for milder heat.
  • 1 can 10 oz diced tomatoes with green chilis, drained — adds juiciness, mild heat, and tomato flavor.
  • Fresh tomatoes diced (for garnish) — adds brightness and color.
  • Fresh cilantro chopped (for garnish) — lightens up the richness with freshness.
  • Lime wedges for garnish — a squeeze of lime wakes up all the flavors.
  • Tortilla chips for serving — the essential crunchy partner for dipping.

Method
 

  1. Heat your skillet over medium-high heat, add the ground beef, and cook until no pink remains (about 5-7 minutes). Drain any excess grease and return the beef to the pan.
  2. Add salt, black pepper, and red pepper flakes to the beef and stir well. Then pour in the beer and let it simmer for about 4-5 minutes so the liquid reduces slightly and the flavors concentrate.
  3. Reduce the heat to medium-low. Add the shredded Pepper Jack and cubed Velveeta to the skillet. Stir occasionally until all the cheese is melted and the mixture becomes smooth and creamy.
  4. Stir in the black beans, diced red onion, jalapeño, and the drained tomatoes with green chilis. Continue cooking for about 5 more minutes until everything is heated through and well combined. Garnish with fresh tomatoes, chopped cilantro, and a squeeze of lime. Serve immediately with tortilla chips.

Notes

  • I always shred the Pepper Jack myself — pre-shredded cheese often has coatings that prevent smooth melting.
  • I use a beer with character (not overly hoppy) so it adds flavor without overpowering the dip.
  • I drain all the excess grease after browning the beef — it keeps the queso from becoming too oily.
  • I prefer to seed the jalapeño if I want a milder flavor, but if I’m in the mood for heat, I keep them in.
  • I like serving it directly in the skillet so it stays warm while everyone digs in.