Velveeta Loaded Cowboy Queso (Print Version)
# Ingredients:
→ Main Components
01 -
225 grams ground beef
02 -
Salt, to taste
03 -
Black pepper, to taste
04 -
Pinch crushed red pepper flakes (optional)
05 -
180 milliliters Pale Ale beer
06 -
60 grams Pepper Jack cheese, shredded
07 -
454 grams Velveeta cheese, cubed
08 -
410 grams canned Rotel tomatoes, partially drained
09 -
170 grams black beans, drained and rinsed
10 -
35 grams red onion, finely diced
11 -
15 grams fresh cilantro, chopped
# Instructions:
01 -
In a large, high-walled skillet over medium-high heat, cook and crumble the ground beef until browned. Drain excess grease.
02 -
Add the crushed red pepper flakes, salt, pepper, and pour in the Pale Ale. Allow the beer to reduce for 4–5 minutes, stirring occasionally.
03 -
Reduce the heat to medium-low. Incorporate the Pepper Jack and Velveeta cheeses. Stir gently and continue heating until the cheese has fully melted.
04 -
Stir in the black beans, red onion, and chopped cilantro, ensuring even distribution.
05 -
Mix in the Rotel tomatoes. For a looser texture, add some of the reserved tomato liquid.
06 -
Let the dip heat through for another 5 minutes, then serve immediately with tortilla chips.
07 -
Brown the beef in a skillet, drain grease, then combine with all other ingredients in a slow cooker. Heat on high for 2 hours or on low for 4–5 hours until fully combined and heated.
# Notes:
01 -
Chicken or beef broth may be substituted for beer if desired; root beer or cola can be used for a unique flavor profile.
02 -
Serve alongside crisp tortilla chips for optimal dipping.
03 -
For best results when using a slow cooker, select one with a stovetop-safe insert to reduce dishwashing.