Cowboy Queso
A creamy, crowd-pleasing skillet dip made with ground beef, cheese, and black beans, perfect for parties and gatherings.
Ingredients
Main Ingredients
- 1 lb ground beef sub ground chicken if preferred
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 block (16 oz) Velveeta or melting cheese, cubed
- 1 cup shredded sharp cheddar cheese
- 1/2 cup milk (adjust for consistency)
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt & pepper to taste
- Fresh cilantro, chopped (for garnish)
- Tortilla chips, for serving
Instructions
Cooking Steps
- Heat olive oil in a large skillet over medium heat.
- Add ground beef and cook until browned, about 6–7 minutes. Drain excess fat.
- Stir in diced onion and garlic; cook for 2 minutes until fragrant.
- Add canned tomatoes, black beans, and corn. Simmer for 5 minutes.
- Cube Velveeta and add it to the skillet. Stir until melted and smooth.
- Mix in cheddar cheese, milk, chili powder, and smoked paprika. Sauce should be glossy and creamy.
- Taste and adjust seasoning with salt and pepper.
- Sprinkle with fresh cilantro. Serve hot with tortilla chips.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove or microwave. Substitute ground beef with ground chicken or turkey for a lighter option. Use as a nacho topping, drizzle over baked potatoes, or stuff into bell peppers for a fun twist.