This warm and savory Cowboy Queso dip is loaded with ground beef, your favorite ale, tomatoes, black beans, and fresh cilantro.
Okay, confession time. I only partake in football-related activities and events for the food. I have tried, (soo many times), to watch that freaking game and get some sort of entertainment out of it, and I just can’t. There’s just too many whistles and flags and silly ol’ things that get in the way of the action. TWO seconds of action for every 30 minutes of TV time in that game, I swear.
Tom Brady, if you’re listening, I’m totally kidding.
…Somehow I feel like this cowboy queso dip doesn’t fit into his diet plan. I should be safe.
Welp, I hope we’re still friends after that mini football rant. I realize that the vast majority of you guys love football and you know what? That works, because I’ll be in the kitchen making you food in my trusty cast iron skillet while you watch
flags fly in the air the game 🙂
My husband and I had a very long debate about whether to use ground beef or ground sausage in this recipe. He convinced me to use ground beef and season it the way we wanted it, which in this case, was just to use some salt, pepper, and a pinch of red pepper flakes. It was perfect. You could also sprinkle some taco seasoning over it. It’s fun to experiment with dips.
Now. If you like this recipe, you should probably join my free recipe email list! You’ll get a weekly email with my brand new recipes. And follow me on Facebook, Instagram, and Pinterest. (Don’t make this be our last goodbye!)
See this recipe in action!
This warm and savory Cowboy Queso dip is loaded with ground beef, your favorite ale, tomatoes, black beans, and fresh cilantro. Perfect for watching the big game with friends.
- 1/2 lb. ground beef
- Salt and pepper, to taste
- Pinch of Red Pepper Flakes optional
- 3/4 cup Pale Ale or your favorite kind of beer
- 1 16 oz. block Velveeta cheese, cut into 1 inch cubes
- 1/2 cup Shredded Pepper Jack cheese
- 1 14.5 oz. can Rotel Tomatoes partially drained
- 1 cup black beans drained and rinsed
- 1/4 cup red onion finely diced
- 1/4 cup fresh cilantro chopped
In a large, high-walled skillet over medium heat, brown and crumble the ground meat, adding in desired amounts of salt and pepper.
Once it’s nice and brown, flakes drain any excess grease, toss in the crushed red pepper and add the beer. Let the beer reduce for about 4-5 minutes.
Add in the cheese and let it melt and simmer, stirring occasionally.
Once the cheese is melted, stir in the beans, red onions, and cilantro. Add the tomatoes and some of the juice from the can, only if you want it to be a little thinner in consistency. If you've already reached your desired level of thickness, don't add any juice.
To Garnish: I like to sprinkle some extras on top, like a few more black beans, tomatoes (or pico de gallo/salsa fresca), grated cheese, red onions, and cilantro. Not necessary, but it looks nice!
You can substitute the ground beef with hot (or regular) pork sausage with the casings removed.
Recipe Adapted from The Cookie Rookie
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