Velveeta Queso – (Cowboy Queso!)

This Velveeta Queso is loaded with smooth Velveeta and everything a Cowboy dreams of, including Beef, Beer, Black Beans, and more.

Pair this with my homemade salsa and guacamole, and try my easy White Queso recipe next!

Velveeta Queso

We have been making this Velveeta Queso dip for years, it instantly became one of our favorite recipes when we first made it.

Of all of my appetizer recipes, I think I’ve made this one the most.  You can even make this in the Crock Pot AND up to 2 days ahead of time. Score.

How to Make it

See recipe card below this post for ingredient quantities and full instructions.

Brown the ground beef and drain any excess grease.  Add beer and simmer for 4-5 minutes.

Add Velveeta and Cheddar Jack Cheese, let it melt and stir until smooth.

Add Black Beans, Cilantro, and Red Onions. Stir to combine.

Add Rotel tomatoes and any excess tomato juice until desired consistency is reached.  Stir to combine and serve!

PRO TIP: I like to use my 10-inch cast iron skillet for this recipe. Cast iron conducts heat really well and makes everything super flavorful.

Meat Variations

• Ground Turkey, Ground Sausage, and Bacon are all great meat variations!
• OR- You can go meatless if you’d like!

Beer Substitutes

• Chicken or beef broth make great beer substitutes in this recipe.
• Root beer or coke adds interesting flavors in place of beer as well.

Crock Pot Method

Can you make Velveeta Queso in the Crock Pot? Absolutely!

• Brown the meat first, then add all remaining ingredients. Heat on high for 2-3 hours or on low for 4-5 hours.

This is the Crock Pot that I have which allows you to sear/brown 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!

Make-Ahead Method

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 also fits perfectly in this 1.5 quart crock pot. Be sure to stir it on occasion if reheating in this crock.

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Velveeta Queso

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

4.99 from 69 ratings

Servings: 6

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This Velveeta Queso recipe is filled with smooth Velveeta cheese, Rotel tomatoes, black beans, beer, beef, and so much more! Otherwise known as Cowboy Queso, this loaded dip is sure to please!

Ingredients

• ▢ 1/2 lb. ground beef
• ▢ Salt and pepper, to taste
• ▢ Pinch of Red Pepper Flakes, optional
• ▢ 3/4 cup Pale Ale, I use Tuckerman Pale Ale
• ▢ 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

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Instructions

• Cook and crumble the ground beef over medium-high heat in a large, high-walled skillet. Drain any grease once cooked through.
• Add in the crushed red pepper flakes, salt/pepper, and beer. Let the beer reduce for about 4-5 minutes.
• Reduce heat to medium-low. Add in the cheese and let it melt, stirring occasionally.
• Once the cheese is melted, stir in the beans, red onions, and cilantro.
• Add the tomatoes. You may also add some of the juice if you prefer a thinner consistency.
• Let it continue to heat through for about 5 minutes, then serve!

Crock Pot Instructions

• Brown the meat and drain the grease, then add all remaining ingredients to the Crock Pot. 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!

Notes

Beer Substitution Options:

• Chicken or beef broth make great beer substitutes in this recipe.
• Root beer or coke adds interesting flavors in place of beer as well.

Nutrition

Calories: 352kcal, Carbohydrates: 17g, Protein: 26g, Fat: 18g, Saturated Fat: 10g, Cholesterol: 66mg, Sodium: 1276mg, Potassium: 489mg, Fiber: 2g, Sugar: 6g, Vitamin A: 860IU, Vitamin C: 0.7mg, Calcium: 519mg, Iron: 1.5mg

Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!

Course: Appetizer

Cuisine: American, Mexican

Author: Stephanie

Recipe Adapted from The Cookie Rookie