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Cowboy Queso

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Cowboy Queso is a cheesy, meaty dip loaded with ground beef, spicy sausage, black beans, tomatoes, and green chiles. This crowd-pleasing appetizer is rich, creamy, and packed with flavor, perfect for tortilla chips or fresh veggies. It’s easy to make on the stovetop or in a slow cooker!

Ingredients

Scale
  • 1/2 lb ground beef
  • 1/2 lb spicy pork sausage
  • 1 can (10 oz) diced tomatoes with green chiles (such as Rotel), undrained
  • 1 can (15 oz) black beans, drained and rinsed
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 lb Velveeta cheese, cubed
  • 1 cup shredded pepper jack cheese
  • 1/2 cup milk
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, diced (optional, for extra spice)
  • Salt and pepper, to taste

Instructions

  1. Cook the Meat:
    • In a large skillet over medium heat, cook the ground beef and sausage until browned, breaking it up into small pieces as it cooks. Drain excess fat.
  2. Sauté the Veggies:
    • Add the diced onion, garlic, and jalapeño (if using) to the skillet. Cook for 3-4 minutes, or until the onion is softened and the garlic is fragrant.
  3. Combine Ingredients:
    • Add the diced tomatoes with green chiles and black beans to the skillet, stirring to combine.
    • Lower the heat to medium-low and add the cubed Velveeta cheese, shredded pepper jack cheese, and milk. Stir frequently until the cheese is fully melted and smooth.
  4. Add Final Touches:
    • Stir in fresh cilantro and season with salt and pepper to taste.
  5. Serve:
    • Transfer the queso to a serving bowl or keep it warm in a slow cooker on low heat. Serve with tortilla chips, fresh veggies, or warm tortillas for dipping.


Notes

  • For a smoky flavor, try adding a teaspoon of smoked paprika.
  • This queso can be made in a slow cooker: simply brown the meat, then add all ingredients to the crockpot and cook on low for 2-3 hours, stirring occasionally.
  • Adjust spice level by using mild or hot Rotel and adding or omitting jalapeños.