Description
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
Units
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
- 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.
- 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.
- 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.
- Add Final Touches:
- Stir in fresh cilantro and season with salt and pepper to taste.
- 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.