Cowboy Queso

Cowboy Queso

I gotta level with ya. 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.

Well anyhoo, 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 🙂

Cowboy Queso

My husband and I had like, 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.

Might I also recommend my Jalapeno Popper Dip with Bacon recipe? Or, for a change of pace, my Sweet Cream Cheese Wontons do the trick every time.

Check out my other recipes!

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Cowboy Queso

A warm and savory queso dip with your favorite ale, ground beef, tomatoes, black beans, and fresh cilantro.


  • 1/2 lb. ground beef (I used 85% lean)*
  • Salt and pepper to taste
  • Pinch of Red Pepper Flakes (optional)
  • 3/4 cup Pale Ale beer (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 finely diced red onion
  • 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 hot pork sausage (or regular) with the casings removed

**I had some Samuel Adams Rebel Rouser IPA on hand, it tasted great in this dip.

I like to pour this dip from the high-walled skillet into a cast iron skillet for sharing.

This dip is FABULOUS on top of a hot dog! Whew boy. 

Recipe Adapted from The Cookie Rookie

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Cowboy Queso

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