Ingredients
Scale
- 1/2 lb ground beef
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
- 3/4 cup pale ale
- 1/2 cup pepper jack cheese, shredded
- 16 oz Velveeta cheese, cubed
- 1 (14.5 oz) can Rotel tomatoes, undrained
- 1 cup black beans, drained and rinsed
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
Instructions
- In a large skillet, brown the ground beef over medium-high heat. Drain the excess grease.
- Season the beef with salt, pepper, and optional red pepper flakes. Pour in the pale ale and let it simmer until reduced by about half, which takes about 4–5 minutes.
- Lower the heat to medium-low and add the Velveeta and pepper jack cheeses. Stir until the cheeses are melted and smooth.
- Stir in the Rotel tomatoes, black beans, red onion, and cilantro. Cook for 5 more minutes until everything is heated through and the flavors blend.
- Serve hot with tortilla chips or refrigerate leftovers and reheat gently.
Notes
For extra flavor, consider adding spices like cumin or chili powder. You can use ground turkey for a lighter version or experiment with different beans.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 70mg
Keywords: queso, dip, appetizer, cheese, ground beef