Cowboy Queso Recipe: Discover the Ultimate Creamy Delight
Cowboy Queso is a hearty, cheesy dip made with Velveeta, Pepper Jack, ground beef, chorizo, beans, corn, and spices. Perfect for parties, game day, or gatherings, this creamy and flavorful queso is packed with savory, spicy, and fresh ingredients.
Ingredients
- 1 lb ground beef
- 8 oz chorizo or sausage
- 1 medium onion, diced
- 2 cups diced tomatoes or 1 can Rotel (10 oz)
- 1 cup black beans, drained and rinsed
- 1 cup corn (canned, drained, or fresh)
- 2 jalapeños, diced
- 16 oz Velveeta cheese, cubed
- 8 oz Pepper Jack cheese, shredded
- 1 tsp cumin
- 1 tsp chili powder
- Salt and black pepper to taste
- 2 tbsp fresh cilantro, chopped (for garnish)
- 2 tsp lime juice (for garnish)
Instructions
- Dice the onion, tomatoes, and jalapeños. Drain and rinse the black beans and corn if using canned.
- In a large skillet or Dutch oven, cook the ground beef over medium heat until browned. Drain any excess fat.
- Add the chorizo or sausage and cook until browned, breaking it apart as it cooks.
- Stir in the diced onion and sauté until softened, about 3-4 minutes.
- Add the tomatoes (or Rotel) and jalapeños, cooking for another 2-3 minutes.
- Reduce heat to low and add Velveeta and Pepper Jack cheese. Stir constantly until fully melted and smooth.
- Mix in the black beans and corn until heated through and well combined.
- Season with cumin, chili powder, salt, and pepper. Adjust to taste.
- Transfer to a serving dish and garnish with cilantro and lime juice before serving.
Notes
- For extra heat, add more jalapeños or a dash of hot sauce.
- Can be made in a slow cooker to keep warm during parties.
- Serve with tortilla chips, bread, or fresh veggies.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently.