Start by heating a large skillet over medium heat and adding the ground beef and sausage. I cook them together, breaking them apart until fully browned and cooked through. Once done, I drain off excess grease to keep the queso creamy, not oily.

Next, I add the diced onion and minced garlic directly to the cooked meat. I let everything cook for a few minutes until the onion softens and becomes fragrant. This step builds a flavorful base for the queso.

I move the cooked meat mixture into the slow cooker. This is where everything starts to come together without much effort. Spreading the mixture evenly helps the cheese melt more smoothly.

I layer the cubed Velveeta and shredded cheddar over the meat. The combination of processed and natural cheese gives the perfect balance of creaminess and flavor. I avoid stirring at this stage to prevent sticking.

I pour in the Rotel tomatoes, followed by the black beans, corn, chili powder, cumin, salt, and pepper. These ingredients add texture, spice, and that signature cowboy-style heartiness.

I cover the slow cooker and cook on low for about 2 hours. About halfway through, I gently stir everything so the cheese melts evenly. By the end, the queso should be smooth, thick, and scoopable.

Before serving, I give it one last stir and taste for seasoning. If needed, I adjust salt or spice. Then I switch the slow cooker to warm and serve straight from the crock pot.