Loaded Cowboy Queso Dip
This easy Homemade Queso Dip is loaded with 2 savory cheeses, beef, pale ale, Rotel tomatoes, black beans, and fresh cilantro.
Pair this with my homemade salsa, it tastes like it’s from a Mexican restaurant!
We have been making this super loaded queso dip for years, it instantly became one of our favorite recipes when we first made it.
Now, it’s get into some FAQ!
Crock Pot Queso Dip
Can you make this queso dip in the Crock Pot? Absolutely!
- Just brown the meat and drain the grease first, then add all remaining ingredients. Heat on high for 2 hours or on low for 4-5 hours.
This is the Crock Pot that I have which allows you to sear meat on the stove top within the crock pot dish which eliminates cleaning an extra pan. It also automatically switches to warm if once the time is up!
What Can I Use for Beer Substitute?
- Chicken or beef broth make great beer substitutes in this recipe.
- Root beer or coke adds interesting flavors in place of beer as well.
Can I Make This Ahead of Time?
Yes! This is an excellent dip to fully prepare ahead of time.
- After it’s prepared, let it cool, and refrigerate it in an airtight container for up to 3 days.
- Reheat it over low heat on the stove top and serve once heated through.
- This dip fits perfectly in this 1.5 quart crock pot. Be sure to stir it on occasion if reheating in this crock.
What Other Meats Can I Use?
- Ground Turkey, Ground Sausage, and Bacon are all great meat variations!
What’s The Best Cooking Vessel For This Dip?
I like to use my 10-inch cast iron skillet for this recipe. Cast iron conducts heat really well and makes everything super flavorful.
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This easy Homemade Queso Dip is loaded with warm, melty cheddar, pepper jack, beef, pale ale, Rotel Tomatoes, black beans, and fresh cilantro. It's a Cowboy's dream!
- 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
- 1/2 cup Pepper Jack cheese shredded
- 16 oz Velveeta cheese cubed
- 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, drain any excess grease, toss in the crushed red pepper flakes 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.
*Tillamook is my preferred brand of choice.
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.
Be sure to pair this with some homemade restaurant salsa!
Recipe Adapted from The Cookie Rookie