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 excess grease.
- Season the beef with salt, pepper, and optional red pepper flakes. Add the pale ale and simmer until reduced by about half, about 4–5 minutes.
- Lower the heat to medium-low. Add the Velveeta and pepper jack cheeses, stirring until melted and smooth.
- Stir in the Rotel tomatoes, black beans, red onion, and cilantro. Cook for an additional 5 minutes until heated through and flavors meld.
- Serve hot with tortilla chips. If you have leftovers, refrigerate them and reheat gently. If the mixture is too thick, stir in a splash of milk to thin it out.
Notes
For a healthier dip, use lean ground beef. For more spice, add jalapeños or increase red pepper flakes. Customize the cheese for different flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Cooking
- Cuisine: Tex-Mex
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 50mg
Keywords: queso dip, Cowboy Queso, cheese dip, Tex-Mex appetizer, party dip, tortilla chip dip