Cowboy Queso is a warm, hearty, and unbelievably cheesy dip loaded with seasoned ground beef, black beans, zesty tomatoes, and a kick of jalapeño. It’s the ultimate party appetizer — a rich, chunky queso that takes traditional cheese dip to a whole new level. Perfect for scooping up with tortilla chips, this dip is a guaranteed crowd-pleaser for game days, family gatherings, or any casual get-together.
Made with a blend of creamy Velveeta and spicy Pepper Jack cheese, this queso is ultra-smooth and packed with flavor. Every bite is a delicious mix of savory, spicy, and cheesy goodness that will have everyone coming back for more.
Why You’ll Love This Cowboy Queso
Cowboy Queso is more than just a dip; it’s a hearty, satisfying meal in a bowl. The combination of savory ground beef, creamy melted cheese, and a medley of Tex-Mex inspired mix-ins makes it incredibly flavorful and addictive.
It’s easy to make, perfect for feeding a crowd, and easily customizable to your preferred level of spice. This dip is the definition of comfort food and is sure to be the star of any party or game day spread.
Ingredients
- 1 pound ground beef
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes (optional, for extra heat)
- ¾ cup (177 g / 6 ounces) beef broth
- ½ cup (56.5 g) Pepper Jack cheese, shredded
- 16 ounces Velveeta cheese, cubed
- 1 cup black beans, drained and rinsed
- ¼ cup red onion, finely diced (about ½ of a small onion)
- 1 small jalapeño, seeded and finely diced
- 1 can (10 ounces) diced tomatoes with green chilis, drained
- Fresh tomatoes, diced for garnish
- Fresh cilantro, chopped for garnish
- Lime wedges, for garnish
- Tortilla chips, for serving
Step-by-Step Method
Step 1: Cook the ground beef
In a large skillet or Dutch oven, cook the ground beef over medium-high heat until browned, breaking it apart with a spoon as it cooks. Season with kosher salt, black pepper, and red pepper flakes (if using). Once cooked, drain off any excess grease.
Step 2: Create the queso base
Return the skillet to medium heat. Pour in the beef broth and bring it to a simmer, scraping up any browned bits from the bottom of the pan to incorporate all that flavor.
Step 3: Melt the cheese
Reduce the heat to low. Add the cubed Velveeta and shredded Pepper Jack cheese. Stir continuously until the cheeses are completely melted and the mixture is smooth and creamy.
Step 4: Add the “Cowboy” ingredients
Once the cheese is melted, stir in the drained black beans, diced red onion, finely diced jalapeño, and the drained can of diced tomatoes with green chilis. Continue to stir until all the ingredients are well combined and heated through.
Step 5: Simmer and serve
Let the queso simmer on low for a few more minutes, allowing the flavors to meld together. If the dip becomes too thick, you can add a splash more beef broth to reach your desired consistency.
Transfer the Cowboy Queso to a serving bowl. Garnish with diced fresh tomatoes, chopped cilantro, and serve with lime wedges on the side for squeezing over the top. Serve immediately with a big bowl of tortilla chips for dipping.
Expert Tips for Success
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Use lean ground beef: This minimizes the amount of grease you’ll need to drain, keeping the queso rich but not oily.
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Velveeta is key: For that classic, ultra-smooth queso texture that never gets stringy, Velveeta is essential.
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Drain your canned goods: Be sure to drain the tomatoes and rinse the beans thoroughly to prevent the queso from becoming watery.
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Control the heat: For a milder queso, remove all seeds from the jalapeño and omit the red pepper flakes. For more spice, leave some seeds in.
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Keep it warm for parties: Transfer the finished queso to a small slow cooker set on the “warm” setting to keep it perfectly dippable throughout your event.
Tasty Variations to Try
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Swap the meat: Use ground turkey, chorizo, or a spicy breakfast sausage instead of ground beef for a different flavor profile.
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Add corn: A cup of drained corn kernels adds a touch of sweetness and another layer of texture.
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Smoky flavor: Stir in a teaspoon of smoked paprika or a tablespoon of chopped chipotle peppers in adobo sauce.
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Different beans: Pinto beans are a great substitute for black beans.
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Beer cheese version: Replace half of the beef broth with your favorite beer for a tangy twist.
Serving Ideas
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The ultimate party dip: Serve it warm in a fondue pot or slow cooker with a variety of chips for dipping.
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Nacho topping: Pour it over a bed of tortilla chips for the best nachos you’ve ever had.
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Baked potato bar: Use it as a topping for baked potatoes, along with sour cream and chives.
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Burger and hot dog sauce: Spoon it over burgers, hot dogs, or fries for a cheesy, meaty upgrade.
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Taco night addition: Serve it alongside your usual taco fillings as a delicious side dip.
Frequently Asked Questions
Can I make Cowboy Queso ahead of time?
Yes! You can make it up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat it gently on the stovetop or in the microwave, stirring occasionally until smooth.
Can I make this in a slow cooker?
Absolutely. Brown the ground beef on the stovetop first, then transfer it to a slow cooker along with all the other ingredients. Cook on low for 1-2 hours, stirring occasionally until everything is melted and heated through.
How do I store leftovers?
Store leftover queso in an airtight container in the fridge for up to 4 days. Reheat gently, adding a splash of milk or broth if it has thickened too much.
My queso is too thick. How do I fix it?
Simply stir in a splash of beef broth or milk until it reaches the consistency you like.
What should I serve with Cowboy Queso?
Tortilla chips are the classic choice, but it’s also delicious with Fritos, corn chips, pretzels, or even vegetable sticks like celery and bell peppers.
Print
Cowboy Queso
- Total Time: 30
- Yield: 8 servings 1x
Description
A warm, hearty, and ultra-creamy cheese dip loaded with seasoned ground beef, black beans, onion, and zesty tomatoes. Made with Velveeta and Pepper Jack, it’s the ultimate party appetizer for bold, cheesy flavor.
Ingredients
- 1 lb ground beef
- ½ tsp kosher salt
- ¼ tsp black pepper
- ⅛ tsp red pepper flakes (optional)
- ¾ cup beef broth
- ½ cup shredded Pepper Jack cheese
- 16 oz Velveeta cheese, cubed
- 1 cup black beans, drained and rinsed
- ¼ cup red onion, finely diced
- 1 small jalapeño, seeded and finely diced
- 1 (10-oz) can diced tomatoes with green chilis, drained
- Diced fresh tomatoes, for garnish
- Chopped fresh cilantro, for garnish
- Tortilla chips, for serving
Instructions
- Cook ground beef in a large skillet over medium-high heat until browned, breaking it apart. Season with salt, pepper, and red pepper flakes. Drain excess grease.
- Return skillet to medium heat. Add beef broth, scraping up browned bits.
- Reduce heat to low. Stir in Velveeta and Pepper Jack cheese continuously until completely smooth and creamy.
- Add black beans, red onion, jalapeño, and diced tomatoes with green chilis. Stir until combined and heated through.
- Simmer on low for a few minutes to meld flavors. Thin with a splash of beef broth if needed.
- Garnish with fresh tomatoes and cilantro. Serve immediately with tortilla chips.
Notes
Velveeta ensures an ultra-smooth, classic queso texture.
Drain canned ingredients well to prevent watery dip.
Adjust spice by including jalapeño seeds or omitting red pepper flakes.
Keep warm in a slow cooker on the “warm” setting for parties.
Reheat leftovers gently on stove with a splash of milk or broth.
- Prep Time: 10
- Cook Time: 20
- Category: Appetizer, Dip
- Method: Stovetop
- Cuisine: Tex-Mex / American
Nutrition
- Serving Size: 1/8 recipe
- Calories: 360
- Sugar: 4g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: cowboy queso, velveeta beef dip, spicy cheese dip, game day queso, hearty party appetizer
